Ravioli Lasagna 🍝 is made with ravioli rather than traditional lasagna noodles and is a comfort food family favorite that’s ready in 1 hour! There’s a ground beef and marinara sauce filling and it’s topped with both mozzarella and Parmesan for a perfect, golden browned, cheesy topping! Easy to prep in advance and it freezes well for a planned freezer stash!
Easy Ravioli Lasagna Recipe
- I have a recipe for Cheesy Ravioli Lasagna and wanted to make a version with ground beef to really amp up the satisfaction factor and work in extra protein. And if you’re looking for Classic Lasagna, I’ve got that too and it tastes amazing.
- The ground beef really beefs up this casserole, pun intended. Although if you want to make it with ground pork sausage, ground chicken or ground turkey, once it’s cooked, crumbled, and coated in flavorful marinara sauce, it’ll all be delish.
- This easy baked lasagna with ravioli comes together in no time thanks to the convenience of using your favorite ravioli! And doesn’t ravioli trump plain lasagna noodles any way!
- Feel free to prep this in advance, cover, refrigerate, and bake it off when you’re ready. This is always a hit at game day parties, potlucks, or make it for a family you know could use a homemade casserole that shows up on their doorstep.
Key Ingredients in Ravioli Lasagna with Ground Beef
Protein: I use extra lean ground beef such as 95/5 or 93/7 so that I don’t have to worry about draining grease or fat. You can also use ground sausage and if you like a bit of heat, hot Italian sausage is great. You can use a combo of beef/pork. You can also use ground chicken or ground turkey to reduce the fat and calories. If you want to keep this dish vegetarian, make Cheese Ravioli Lasagna instead.
Onion: I used onion powder to keep prep time quicker, but if you want to add a small white or yellow diced onion, add it and saute it with the protein.
Sauce: Garlic, marinara sauce, Italian seasoning, onion powder, salt, and pepper.
Ravioli: I use a 25-ounce bag of frozen ravioli that I first thaw – no boiling needed. You can use your favorite kind of ravioli such as cheese, beef, spinach, or your favorite.
Cheese: A combo of shredded mozzarella cheese and grated Parmesan cheese creates the perfect taste and texture. I don’t use ricotta cheese but if you’d like to work it in, you can. Add it in between the layers of ravioli and meat filling.
Garnishes: Optionally, garnish with fresh herbs such as fresh parsley or fresh basil.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Baked Lasagna with Frozen Ravioli
- Preheat oven, spray a 9×13-inch casserole dish, and set aside.
- To a large skillet, add the ground beef or ground protein you’re using, and cook over medium-high heat and crumble while it cooks and add the garlic in the last minute.
- Add the marinara sauce, onion powder, Italian seasoning, salt, pepper, and stir to combine the meat sauce.
- Add some of the meat sauce to the bottom of the baking dish, top with half the ravioli, half the remaining meat sauce, half the mozzarella, and repeat.
- Evenly sprinkle all the Parmesan, cover with foil, bake for 35 minutes, uncover, and bake for another 15 minutes or until golden browned. Rest, garnish, and serve!
Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.
what to serve with lasagna
Ravioli Lasagna
Ingredients
- 1 pound extra lean ground beef, (93/7 or 95/5 recommended; or sub with mild or hot Italian pork sausauge, or for lower fat options use ground turkey or ground chicken)
- 3 cloves garlic, finely minced (or use garlic powder, to taste)
- 24 ounces marinara sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder, or to taste
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 25 ounces ravioli, divided, any variety (if using frozen ravioli, make sure it's thawed; I used cheese or try beef, spinach, etc.)
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, plus more for garnishing if desired
- Fresh herbs, optional for garnishing (parsley, basil, or your favorite)
Instructions
- Preheat oven to 375F, spray a 9×13-inch baking dish or casserole dish with cooking spray; set aside.
- To a large skillet, add the ground beef and cook over medium-high heat to brown and cook it through; crumble the beef as it cooks.
- As the beef is finishing cooking, add the garlic, and cook for 1 minute or until fragrant; stir nearly constantly.
- Add the marinara sauce, Italian seasoning, onion powder, salt, pepper, and stir to combine. Simmer for about 3-4 minutes, or until warmed through; stir occasionally.
- Add about 1 to 1 1/2 cups meat sauce to the bottom of the casserole dish and spread it out.
- Evenly top with HALF the ravioli in an even, flat layer.
- Evenly top with HALF the remaining meat sauce and spread it gently.
- Evenly top with HALF the mozzarella cheese. And the remaining ravioli. Tip – If you have more ravioli than your casserole dish has room for, I personally wouldn't overlap them or pile them too much on top of each other.
- Evenly top with the remaining meat sauce and spread it gently.
- Evenly top with the remaining mozzarella.
- Evenly top with all the Parmesan cheese.
- Cover tightly with foil.Make-Ahead: If you're making this in advance, stop here, cover tightly with foil, and refrigerate up to 48 hours, or until you're ready to bake it off. Make sure to take the casserole dish out of the fridge ONE HOUR before you're ready to bake it. Don't bake with a fridge-cold baking dish because it'll throw off the baking time and the results.
- Bake covered for 35 minutes.
- Remove the foil, and bake uncovered for about 10-15 minutes, or until the cheese on top is as lightly golden browned as desired and the casserole is bubbly at the edges.
- Allow it to rest for about 10-15 minutes before optionally garnishing as desired, slicing and serving (so it's not quite as messy or challenging to slice).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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