Ravioli Lasagna Casserole

Introduction

This Ravioli Lasagna Casserole is the ultimate comfort food hack, combining the rich layers of a classic lasagna with the convenience of frozen ravioli. You get all the hearty, cheesy flavor in a fraction of the time. It’s a guaranteed crowd-pleaser that makes weeknight dinners feel special.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 8

Ingredients

• 1 pound ground beef
• ½ teaspoon minced garlic
• ¼ teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 24 ounces jar spaghetti sauce (divided)
• 16 ounces square frozen ravioli
• 2 cups mozzarella cheese (divided)
• chopped parsely (optional garnish)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium-high heat, brown the ground beef until no pink remains. Drain any excess fat.
3. Return the skillet to the heat. Add the minced garlic, garlic powder, salt, black pepper, and Italian seasoning to the beef. Stir and cook for 1 minute until fragrant.
4. Stir in 2 cups (approximately 16 ounces) of the jarred spaghetti sauce. Reserve the remaining sauce for the next step. Let the meat sauce simmer for 5 minutes, then remove from heat.
5. Spread about ½ cup of the reserved spaghetti sauce evenly across the bottom of the prepared baking dish.
6. Arrange half of the frozen ravioli in a single layer over the sauce. Top with half of the meat sauce, spreading it evenly.
7. Sprinkle 1 cup of the mozzarella cheese over the meat sauce.
8. Repeat the layers: remaining ravioli, remaining meat sauce, and the remaining ½ cup of reserved plain spaghetti sauce.
9. Cover the dish tightly with aluminum foil and bake for 25 minutes.
10. Carefully remove the foil and sprinkle the remaining 1 cup of mozzarella cheese over the top. Bake, uncovered, for an additional 5-7 minutes, or until the cheese is melted and bubbly.
11. Let the casserole stand for 5-10 minutes before serving. Garnish with chopped parsely if desired.

Variations

• Cheesy Topping: For a golden-brown, crispy top, finish the casserole under the broiler for 1-2 minutes after the final bake.
• Vegetarian Option: Simply omit the ground beef. The ravioli, sauce, and cheese create a satisfying meatless meal.
• Fresh Herbs: Stir a tablespoon of fresh chopped basil or oregano into the meat sauce just before assembling.
• Individual Portions: Assemble the casserole in smaller, greased ramekins for personalized servings, adjusting the bake time down slightly.

Tips for Success

• Letting the casserole rest after baking is crucial; it allows the layers to set for cleaner slices.
• If your skillet is oven-safe, you can assemble and bake the casserole in the same pan for easier cleanup.
• Taste your spaghetti sauce before using it. If it’s very seasoned, you may want to slightly reduce the added salt and pepper.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or cover the entire casserole dish with foil and warm it in a 350°F oven for 15-20 minutes until heated through.

FAQ

Can I use a different type of ravioli?

Yes, any frozen ravioli will work—cheese, meat, or spinach. Just ensure it’s about 16 ounces.

Do I need to boil the ravioli first?

No, a key advantage of this recipe is using the ravioli straight from the freezer. The sauce and steam from baking will cook them perfectly.

Can I prepare this casserole ahead of time?

You can assemble it completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.

What can I use instead of ground beef?

Ground Italian sausage, turkey, or chicken are excellent substitutes for a different flavor profile.

Why is the spaghetti sauce divided?

Using part of the sauce plain on the ravioli layers ensures the pasta cooks properly and doesn’t dry out, while mixing the rest with the beef creates a flavorful meat layer.

My casserole is very liquid after baking, what happened?

This is often due to a high-water content in the jarred sauce or not simmering the meat sauce long enough. Let it rest fully; it will thicken. Draining the beef well also helps.