Ravioli Lasagna

5 from 3 votes

🍝 Made with ravioli rather than traditional lasagna noodles and is a comfort food family favorite that's ready in 1 hour! There's ground beef, marinara sauce, and it's topped with both mozzarella and Parmesan cheese! Easy to prep in advance and it freezes well for a planned freezer stash!

Prep Time10

Cook Time50

Course: Dinner, Pasta

Cuisine: Italian, Pasta

Keyword: ground beef ravioli lasagna, ravioli lasagna, ravioli lasagna with ground beef

Servings:

Calories: 507cal

Equipment

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 9x13-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

Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3-4 months. Reheat gently as desired in the microwave.

Nutrition