Ravioli Lasagna

Introduction

This ravioli lasagna transforms two beloved Italian dishes into one incredible, easy-to-bake meal. It layers refrigerated cheese ravioli with a robust, flavorful sauce and comes together in a fraction of the time of traditional lasagna. You get all the comforting, cheesy layers without the hassle of boiling noodles or making ricotta filling.

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

1. Preheat your oven to 375°F (190°C). 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.
3. Add the cooked and chopped Italian chicken sausage, baby kale (or spinach), and chopped fresh basil to the sauce mixture. Stir until everything is evenly coated.
4. To assemble, spread about 1 cup of the sauce mixture evenly on the bottom of the prepared baking dish.
5. Arrange one package (9 oz) of the refrigerated cheese ravioli in a single layer over the sauce.
6. Spoon half of the remaining sauce mixture evenly over the ravioli layer.
7. Sprinkle with 1/2 cup of the shredded mozzarella cheese.
8. Create the second layer by arranging the second package of ravioli over the cheese.
9. Spoon the remaining sauce mixture over the top, ensuring all ravioli are covered.
10. Cover the baking dish tightly with aluminum foil.
11. Bake, covered, for 30 minutes.
12. Carefully remove the foil and sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
13. Return to the oven, uncovered, and bake for an additional 12-15 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
14. Let the lasagna rest for 5-10 minutes before slicing and serving.

Variations

• Make it Meaty: Brown the Italian sausage directly in the pot before making the sauce for deeper flavor, using the sausage drippings to sauté the garlic.
• Add a Crunchy Top: Mix the final cup of mozzarella with 1/4 cup of panko breadcrumbs and a pinch of Italian seasoning before sprinkling for the last bake.
• Individual Portions: Assemble the lasagna in smaller, oven-safe ramekins or baking dishes for personalized servings, adjusting the bake time down slightly.
• Fresh Herb Finish: Top the finished lasagna with additional fresh, torn basil or a sprinkle of chopped parsley just before serving for a bright, fresh note.

Tips for Success

• Let the baked lasagna rest before cutting. This allows the layers to set, making it much easier to serve neat slices.
• Don’t thaw frozen ravioli if you use it as a substitute; use it directly from frozen and add 5-10 minutes to the covered baking time.
• Taste your sausage before adding it. Some brands are well-seasoned, and you may want to adjust the added Italian seasoning accordingly.
• To prevent the top layer of ravioli from drying out under the foil, ensure the sauce layer beneath and on top is generous.

Storage & Reheating

Store leftovers 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 the whole dish in a 350°F oven for 15-20 minutes until hot throughout.

FAQ

Can I use frozen ravioli instead of refrigerated?

Yes, you can use frozen cheese ravioli. There’s no need to thaw them first. You may need to add 5-10 extra minutes to the initial covered baking time to ensure they cook through.

Do I need to boil the ravioli first?

No, this is a key timesaver! The refrigerated (or frozen) ravioli cooks perfectly in the sauce while the lasagna bakes.

Can I make this vegetarian?

Absolutely. Simply omit the Italian chicken sausage. You might add a layer of sautéed mushrooms or zucchini for extra heartiness if you like.

Can I assemble this ahead of time?

Yes. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the covered baking time since it will be cold.

What can I use if I don’t have Italian seasoning?

You can make a simple blend using 1/4 tsp each of dried oregano, dried basil, and dried thyme, plus a pinch of red pepper flakes.

What should I serve with ravioli lasagna?

It’s a complete meal on its own, but a simple green salad with a light vinaigrette and some garlic bread are classic, perfect pairings.