Ravioli Lasagna Recipe (Easy 5-Ingredient Weeknight Dinner)

Ravioli Lasagna is an easy comfort food dinner made with layers of cheese ravioli, hearty meat sauce, and plenty of melted cheese. With just a few simple ingredients, it's the kind of cozy, family-friendly meal that's perfect for busy nights.

Updated April 2026: I've refreshed this post with new tips, expanded FAQs, slow cooker instructions, and make-ahead guidance based on your questions and feedback. Originally posted on February 15, 2014, and the photos were updated on February 6, 2019.

Some recipes come into your life and just change everything. That's exactly what happened with this Ravioli Lasagna. I remember the first time I made it on a busy Tuesday night when I was craving lasagna but had zero energy for all the work that comes with it. The boiling noodles, the ricotta mixture, the layering, the waiting. I thought, what if I just used cheese ravioli instead? Friends, that was one of the best decisions I have ever made in my kitchen.

I've been cooking and testing recipes for over a decade, and this Ravioli Lasagna has been a reader favorite from the very beginning. I've made it dozens of times, tweaked it, and served it to family and friends who always ask for the recipe before they leave the table. It delivers every bit of that bubbling, cheesy, saucy lasagna comfort you're craving, with a fraction of the effort.

The beauty of this recipe is in its simplicity: five ingredients, one skillet, one baking dish, and about 15 minutes of hands-on time. Let's get started!

Why You'll Love This Recipe

• No boiling required - The frozen ravioli goes straight into the baking dish. No extra pot, no draining, no mess.
• Only 5 ingredients - Ground beef, pasta sauce, frozen cheese ravioli, mozzarella, and Parmesan. That's it. Most of these are pantry and freezer staples.
• All the lasagna flavor, none of the work - The cheese inside the ravioli takes the place of a ricotta layer, so you get that creamy, cheesy interior without the extra steps.
• Family-approved every single time - This dish disappears fast in my house, and I've never once heard a complaint. It reheats beautifully too, making it great for leftovers.

Ingredients You'll Need

• Ground beef gives the meat sauce its hearty, savory base. I use 80/20 ground beef for the best flavor. That little bit of fat makes a real difference. You can absolutely use ground turkey if you prefer a leaner option; just know the flavor will be a touch lighter.
• Pasta sauce is your shortcut to a deeply flavored meat sauce. Use your favorite jarred marinara, whatever your family loves. If you want to add a little extra garlic or Italian seasoning to the sauce while it simmers, go for it. That's what the stovetop step is for.
• Frozen cheese ravioli is the star of the show. The ravioli goes in frozen. No thawing, no boiling. As it bakes, it cooks through completely and the cheese filling creates that creamy layer that mimics ricotta in traditional lasagna. I use a standard 25 oz. package, which fits perfectly in a 9x13 dish in two layers. You can also use spinach and cheese, four-cheese, or even beef ravioli if you want to mix things up.
• Shredded mozzarella is what gives this lasagna its irresistible stretchy, melty top. I shred my own from a block when I can, it melts more smoothly than pre-shredded. But bagged shredded mozzarella works just fine for a weeknight dinner.
• Parmesan cheese adds a salty, slightly sharp finishing note that balances all that creamy mozzarella. Freshly grated is best, but the shredded variety from a bag works great too.

👉🏾 See the recipe card below for exact quantities and full instructions.

How to Make Ravioli Lasagna

Step 1: Make the Meat Sauce

Brown the ground beef in a skillet over medium heat, breaking it up as it cooks. Once it's fully cooked through, drain off any excess fat. This step matters because too much grease in the sauce will make your lasagna oily rather than saucy. Stir in the pasta sauce and let it simmer together for a few minutes until everything is heated through. This brief simmer time lets the flavors marry, so don't skip it.

Step 2: Prep Your Baking Dish

Preheat your oven to 350°F and spray your 9x13-inch baking dish with nonstick cooking spray on the bottom and sides. Starting with a sprayed dish is important. You want that bottom layer of sauce to slide right out when you're serving, not stick and tear.

Step 3: Layer the Lasagna

Spread half of the meat sauce across the bottom of the baking dish in an even layer. This sauce base keeps the ravioli from sticking and starts building your flavor foundation. Arrange half of the frozen ravioli in a single layer on top of the sauce, fitting them snugly without overlapping. Sprinkle on half the mozzarella and half the Parmesan. Repeat the layers: remaining sauce, remaining ravioli, then top generously with both cheeses.

Step 4: Bake Covered, Then Uncovered

Cover the dish tightly with aluminum foil and bake for 40 minutes. This covered bake is what allows the frozen ravioli to cook through completely in the steam created by the sauce. After 40 minutes, remove the foil and bake uncovered for another 15-20 minutes, until the cheese on top is bubbly, golden, and starting to get those beautiful browned spots around the edges. That's when you know it's done.

Step 5: Rest Before Serving

This step is non-negotiable: let the lasagna sit for 10 minutes before you cut into it. I know it's hard to wait when your kitchen smells like that, but resting allows the layers to set up so you get clean, beautiful squares rather than a saucy pile on the plate.

LaKita's Expert Tips

• Don't skip draining the beef. Extra grease in the meat sauce is the number one reason ravioli lasagna ends up greasy and watery in the bottom of the dish. Take the extra 30 seconds to drain it well.
• Cover tightly with foil. A loose foil tent won't trap the steam the way you need it to. Press the edges down firmly before it goes in the oven so the frozen ravioli cooks through properly.
• Use a full jar of sauce. If your sauce is on the thicker side, don't skimp. The ravioli absorbs some liquid as it bakes. You want it saucy, not dry.
• For a golden, toasty cheese top: After removing the foil for the final bake, keep a close eye on the cheese. If you want extra browning, pop it under the broiler for 1-2 minutes at the very end. Watch it closely, the broiler works fast.
• Let it rest the full 10 minutes. Resting is what holds the lasagna together when you serve it. Skip it and your beautiful layers will slide apart.
• The lasagna tastes even better the next day. Like any layered pasta dish, the flavors deepen overnight. If you can make it ahead and reheat, it's next-level good.
• Slightly partially thawing the ravioli is optional but helpful. If you have time, microwaving the bag of frozen ravioli for 1 minute makes them easier to handle and arrange in the dish. Totally optional, they'll cook through either way.

Variations & Substitutions

• Make it in the slow cooker: Layer everything in your crockpot exactly as directed, then cook on low for 4-6 hours. Check at the 4-hour mark. The cheese won't get that golden baked top, but the flavor is just as good, and it's completely hands-off.
• Swap the meat: Italian sausage (sweet or spicy) makes this even heartier and more flavorful. Ground turkey is a leaner swap that works great. You could also use a combination of ground beef and sausage.
• Make it vegetarian: Skip the ground beef and just use pasta sauce on its own, or sauté mushrooms, spinach, and diced zucchini and stir them into the marinara for a veggie-packed version.
• Try different ravioli flavors: Spinach and cheese ravioli, four-cheese, mushroom, or beef ravioli all work beautifully here. Whatever your family likes, it'll work in the layers.
• Add a ricotta layer: If you love that classic ricotta texture, mix 1 cup of ricotta with an egg and a handful of parsley and spread it over the first layer of ravioli before adding cheese.
• Meatless pizza-style: Layer sliced pepperoni between the ravioli layers for a pizza-lasagna mashup the kids will enjoy

Make-Ahead & Storage

Make-Ahead

You can assemble this lasagna up to 24 hours in advance. Layer everything in the baking dish as directed, cover tightly with foil, and refrigerate until you're ready to bake. When you're ready, let it sit at room temperature for about 15 minutes while the oven preheats, then bake as directed. You may need to add 5-10 minutes to the covered bake time if it's going in cold from the refrigerator.

Storage & Reheating

Let the lasagna cool completely, then cover the baking dish or transfer leftovers to an airtight container. It keeps in the refrigerator for up to 4 days.

To freeze, wrap the baked and cooled lasagna tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. To freeze before baking, assemble the lasagna in a disposable foil pan, cover tightly, and freeze for up to 2 months. Bake from frozen at 350°F, covered, for 1 hour and 15 minutes, then uncover and bake for an additional 15 minutes.

To reheat leftovers, the oven is the best option: cover with foil and bake at 350°F for 20 minutes or until warmed through. For single servings, the microwave works fine. Cover loosely and heat in 1-minute intervals until hot. Add a small spoonful of extra pasta sauce on top before reheating if the leftovers look a little dry.

What to Serve with Ravioli Lasagna

• A simple green salad - Something light and crisp balances the richness of this cheesy casserole perfectly. Try it alongside Ranch BLT Pasta Salad for a heartier spread or a simple tossed salad with Italian dressing.
• Garlic bread - Non-negotiable in my house. You need something to scoop up all that extra sauce.
• Roasted or sautéed vegetables - Hibachi Vegetables would be absolutely wonderful on the side of this. The savory, buttery flavors complement the tomato sauce beautifully.
• A lighter protein night - Swap this in on a night when you want something easy but still hearty. It pairs especially well after a lighter lunch like Brown Sugar Dijon Salmon the night before, balance your week out!
• More cozy casseroles - If your family loves a baked pasta night, they'll also love Chicken Alfredo with Broccoli and Chicken Broccoli Casserole in your weeknight rotation. For more lasagna-inspired recipes, try making Lasagna Soup and an 8x8-inch Easy Lasagna Recipe with No-Boil Noodles.

Frequently Asked Questions

Did You Make This Recipe?

If you give this Ravioli Lasagna a try, I'd love to know what you think! Leave a comment below and a star rating. It means so much and helps other readers find the recipe. Share a photo on Instagram and tag @SimplyLaKita so I can see your beautiful, cheesy creation, or save it to your Pinterest boards for later. And if you have any questions, drop them in the comments, I'm always happy to help!