Ravioli Lasagna

Introduction

This Ravioli Lasagna is the ultimate weeknight dinner hack, using refrigerated cheese ravioli as both pasta and creamy filling layers. You get all the comforting, cheesy goodness of traditional lasagna in a fraction of the time. It’s a hearty, crowd-pleasing dish that cleverly combines convenience with homemade flavor.

Prep & Cook Time

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8

Ingredients

• 6 oz baby kale (OR baby spinach, 1 5-6 oz bag, coarsely chopped)
• 12 oz Italian chicken sausage (cooked and chopped)
• 1 1/2 cups mozzarella cheese (shredded, divided)
• 1/2 cup fresh basil (chopped)
• 28 oz marinara (1 jar)
• 14.5 oz diced tomatoes (1 can, undrained)
• 1 clove garlic (minced)
• 1 tsp Italian seasoning
• 18 oz refrigerated cheese ravioli (2 9-oz packages)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine the marinara, undrained diced tomatoes, minced garlic, and Italian seasoning. Stir well to create the sauce.
3. Spread about 1 cup of the sauce mixture evenly over the bottom of the prepared baking dish.
4. Arrange half of the refrigerated cheese ravioli in a single layer over the sauce.
5. In another bowl, toss together the baby kale (or spinach), cooked chopped Italian sausage, chopped basil, and 1 cup of the shredded mozzarella cheese.
6. Sprinkle this kale-sausage-cheese mixture evenly over the ravioli layer.
7. Top with another 1 cup of the sauce, then arrange the remaining ravioli in a final layer.
8. Pour the remaining sauce over the top, ensuring all the ravioli are covered. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
9. Cover the dish tightly with aluminum foil and bake for 30 minutes.
10. Remove the foil and continue baking for another 12-15 minutes, or until the cheese is bubbly and golden.
11. Let the lasagna rest for 10 minutes before serving to allow the layers to set.

Variations

• Vegetarian Version: Simply omit the Italian chicken sausage. The cheese ravioli and veggie layers make it satisfying on their own.
• Meat Lover’s Twist: Swap the chicken sausage for cooked and crumbled Italian pork sausage or ground beef.
• Crispy Top: For extra texture, broil the lasagna for the last 2-3 minutes of baking, watching carefully to prevent burning.
• Individual Portions: Layer the ingredients in individual oven-safe ramekins for personalized servings; adjust baking time down slightly.

Tips for Success

• Letting the assembled lasagna rest for 10 minutes after baking is crucial for clean slices.
• If using baby spinach, there’s no need to cook it first—it wilts perfectly during baking.
• Taste your marinara sauce before assembling. If you prefer a richer flavor, a pinch of salt or red pepper flakes can be added.

Storage & Reheating

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the baking dish with foil and reheat in a 350°F oven for 20-25 minutes until warmed through.

FAQ

Can I use frozen ravioli?

Can I assemble this ahead of time?

Absolutely. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding 5-10 extra minutes to the covered baking time since it will be cold.

What can I use instead of kale or spinach?

Swiss chard or chopped regular kale (stems removed) are good substitutes, but may require a quick sauté to soften before adding.

Do I have to use the diced tomatoes?

They add texture and freshness, but you can substitute with an equal amount of additional marinara sauce if preferred.

Is the Italian seasoning necessary if my marinara is already seasoned?

It’s recommended to boost the herb flavor, but you can omit it if your marinara is very robustly seasoned.

Can I freeze this lasagna?