Italian Pasta

Ravioli Lasagna Recipe

A dreamy twist on classic lasagna, layered with tender ravioli, rich cheese, and savory sauce for a comforting, crowd pleasing dinner the whole family will love.

Imagine slicing into a pan of bubbly, golden topped lasagna and revealing tender ravioli nestled between silky cheese and aromatic sauce it is hearty, satisfying, and surprisingly elegant yet easy to put together.

This ravioli lasagna is perfect for busy weeknights when you want something comforting and impressive without spending hours in the kitchen, and it is ideal for casual family dinners or relaxed gatherings with friends.

I first tested this at a cozy weekend dinner and watched it disappear from the table in minutes, the combination of pillowy ravioli and rich tomato cheese made the whole kitchen smell like pure comfort.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time45 mins

🕐Total Time1 hour 5 mins

🍰Servings8 generous slices

🇺🇸CuisineItalian American

🔢Calories~380 per slice

Ingredients

For the layers

12 no boil lasagna noodles or 12 regular lasagna noodles, cooked if needed

2 cups fresh spinach, chopped (optional) or 1 cup frozen spinach, thawed and drained

3 cups shredded mozzarella cheese (about 12 ounces)

1 cup grated Parmesan cheese (plus extra for topping)

1 egg

2 tablespoons chopped fresh parsley (or 1 teaspoon dried)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

salt and freshly ground black pepper to taste

Ravioli and filling

15 ounces cheese ravioli, homemade or high quality store bought

1 small onion, finely chopped

2 cloves garlic, minced

1 can (15 ounces) crushed tomatoes or tomato sauce

2 tablespoons tomato paste

1 teaspoon dried basil

1 teaspoon dried oregano

salt and pepper to taste

1 tablespoon olive oil

Optional additions

3 ounces sliced pepperoni or cooked Italian sausage for added protein

1/2 cup ricotta cheese mixed with 1/4 cup shredded Parmesan for a creamier layer

Substitutions & Variations

★Use gluten free lasagna noodles or zucchini slices for a low carb version, adjusting cook time as needed.

★Swap cheese ravioli with roasted butternut squash or spinach and ricotta stuffed ravioli for different flavors.

★Replace crushed tomatoes with marinara sauce for a smoother texture and richer tomato taste.

★Make it vegetarian by adding sautéed mushrooms or roasted red peppers instead of pepperoni.

★If you do not have no boil noodles, use regular lasagna noodles and add a bit more sauce to prevent drying.

Step-by-Step Instructions

1

Prepare the sauce

In a medium skillet, heat olive oil over medium heat, add chopped onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for another minute, then add crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper. Simmer for 8 to 10 minutes until slightly thickened, stirring occasionally.

2

Cook the ravioli

Bring a large pot of salted water to a gentle boil, add cheese ravioli, and cook according to package directions until just tender, usually 3 to 5 minutes. Drain well and set aside.

3

Make the cheese mixture

In a bowl, combine shredded mozzarella, grated Parmesan, egg, chopped parsley, garlic powder, onion powder, dried basil, dried oregano, salt, and pepper. Mix until well blended and set aside.

4

Preheat the oven

Preheat your oven to 375 degrees Fahrenheit, which helps the cheese melt evenly and creates a bubbly, golden top.

5

Assemble the first layer

Spread a thin layer of meaty tomato sauce on the bottom of a 9x13 inch baking dish, then place a layer of lasagna noodles over the sauce to form the base.

6

Add ravioli and sauce

Layer a few ravioli over the noodles, spoon some of the warm sauce over them, then add a layer of the cheese mixture, followed by an optional layer of sliced pepperoni or extra sauce.

7

Repeat layers

Continue layering noodles, sauce, ravioli, cheese mixture, and any extras until all ingredients are used, ending with a layer of sauce topped with mozzarella and Parmesan.

8

Bake until bubbly

Cover with foil and bake for 25 minutes, then remove the foil and bake for another 10 to 15 minutes until the cheese is golden and bubbling around the edges.

9

Rest before serving

Let the lasagna rest for 10 minutes after it comes out of the oven; this helps it set slightly and makes slicing clean, neater portions.

10

Garnish and serve

Sprinkle a little extra fresh parsley or a pinch of cracked black pepper on top for color and freshness, then serve warm.

Pro Baker Tips

✓Tear or slice fresh mozzarella instead of using only shredded for a more rustic look and faster melting.

✓Taste the sauce before assembling and adjust seasoning with a pinch of sugar if it feels too acidic.

✓For deeper flavor, let the sauce simmer for 15 to 20 minutes and add a splash of red wine.

✓If you prefer a crispier top, broil for 2 to 3 minutes after baking, watching closely to avoid burning.

✓To save time on weeknights, prepare the sauce and cheese mixture a day ahead and assemble in the morning.

Storage & Serving Notes

◆Cool leftovers quickly, then store in an airtight container in the refrigerator for up to 3 days.

◆Reheat individual slices in the microwave for 1 to 2 minutes or in a preheated 350°F oven for 10 to 15 minutes until hot and bubbly.

◆You can freeze assembled but unbaked lasagna for up to 2 months; bake from frozen, adding 15 to 20 minutes to the covered bake time.

Serving Suggestions

Serve this hearty ravioli lasagna with a crisp green salad and garlic bread for a complete, crowd pleasing meal.

›Pair with a simple mixed greens salad dressed with lemon vinaigrette

›Serve warm garlic knots or crusty bread for dipping in the sauce

›Offer extra grated Parmesan and red pepper flakes at the table for customization

Frequently Asked Questions

Can I use regular lasagna noodles instead of no boil?

Yes, just cook them according to package directions and drain well, then add a little extra sauce between layers to keep the dish moist.

Is it okay to assemble this ahead and bake later?

Absolutely, you can assemble the lasagna up to a day in advance, cover, and refrigerate; add about 10 to 15 minutes to the covered bake time if coming straight from the fridge.

What can I use instead of cheese ravioli?

Try fresh ricotta and spinach ravioli, roasted vegetable ravioli, or small shells filled with cheese mixture for a similar, equally comforting texture.

How do I prevent a watery lasagna?

Use no boil noodles with enough sauce, avoid overfilling with wet ingredients, and let the lasagna rest for 10 minutes after baking so it sets firmly.

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Go Make It!

This ravioli lasagna brings a playful twist to a beloved classic, and it is sure to become a favorite in your regular dinner rotation thanks to its creamy cheese, tender pasta, and rich tomato flavor.