Ravioli Lasagna

Introduction

This Ravioli Lasagna gives you all the comforting layers of a classic baked pasta with a brilliant shortcut: using refrigerated cheese ravioli as the noodles. You get rich, cheesy pockets in every bite, and the hearty filling with kale and Italian sausage makes it a complete, satisfying meal.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

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, coarsley 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

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine the baby kale (or spinach), cooked and chopped chicken sausage, 1 cup of the shredded mozzarella cheese, and the chopped fresh basil. Set aside.
In a separate bowl, combine the marinara sauce, undrained diced tomatoes, minced garlic, and Italian seasoning.
Spread about 1 cup of the sauce mixture evenly on the bottom of the prepared baking dish.
Arrange half of the refrigerated cheese ravioli in a single layer over the sauce.
Spread the entire sausage and kale filling evenly over the ravioli layer.
Top the filling with the remaining ravioli in a single layer.
Pour the remaining sauce mixture over the top, spreading gently to cover all the ravioli.
Cover the dish tightly with aluminum foil and bake for 35 minutes.
Remove the foil, sprinkle the remaining 1/2 cup of mozzarella cheese over the top, and bake uncovered for an additional 8-10 minutes, or until the cheese is melted and bubbly. Let stand for 10 minutes before serving.

Variations

Meat-Free: Omit the chicken sausage for a hearty vegetarian version.
Extra Crispy Top: Place the dish under the broiler for 1-2 minutes after baking for a golden-brown, crispy cheese crust.
Creamy Twist: Before layering, mix one cup of ricotta cheese into the sausage and kale filling for an even richer texture.
Individual Portions: Assemble the lasagna in individual ramekins or small baking dishes for easy, personal servings.

Tips for Success

Letting the lasagna rest for 10 minutes after baking allows the layers to set, making it much easier to cut and serve.
If your baby kale or spinach is very coarse, give it a rough chop to make the filling easier to layer and eat.
For a deeper flavor, briefly sauté the minced garlic in a teaspoon of oil before adding it to the sauce mixture.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in a covered, microwave-safe dish, or reheat the entire dish, covered with foil, in a 350°F oven until warmed through (about 20 minutes).

FAQ

Can I use frozen ravioli instead of refrigerated?

Yes, you can use frozen cheese ravioli. There’s no need to thaw them; just assemble as directed. You may need to add 5-10 minutes to the covered baking time.

What can I use if I don’t have Italian chicken sausage?

You can substitute with any cooked Italian sausage (pork, turkey) or even ground meat seasoned with fennel, red pepper flakes, and garlic.

Can I assemble this ahead of time?

Absolutely. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time since it will be cold.

Is the kale supposed to be raw when you assemble it?

Yes, the kale (or spinach) wilts perfectly during baking, so there’s no need to pre-cook it.

Can I freeze ravioli lasagna?

Yes. Assemble and bake as directed, let it cool completely, then wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating, covered, in the oven.

Do I have to use both the marinara and diced tomatoes?

The diced tomatoes add a fresh texture, but if you prefer a smoother sauce, you can use an extra jar of marinara instead.