Quick 5-Ingredient Cheese Ravioli Lasagna

This cheese ravioli lasagna takes all the comfort of a classic layered pasta and cuts the work way down. You skip boiling noodles and open a bag of frozen ravioli straight from the freezer, which makes the whole thing a fast weeknight win.

The result is the same bubbly, golden slab you crave from any good lasagna, with tidy layers of ricotta, marinara, and stretchy mozzarella packed into every bite.

Why This Lasagna Works

The frozen ravioli carry the dish. They act as the pasta and the cheese filling in one step, so you never have to mess with par-cooked sheets or doctoring a ricotta filling unless you want to.

What you get is a rich, saucy baked pasta that holds its shape when you cut into it. The top browns in spots while the middle stays soft and creamy, and the whole thing tastes like you spent all afternoon on it.

I keep this one in rotation because it feeds a crowd with five main ingredients and almost no prep. It’s the meal I lean on when I need something hot and reliable without a sink full of dishes.

Ingredients

• 24 oz frozen cheese ravioli: do not thaw, use them straight from the freezer
• 24 oz jar marinara sauce: pick a thick, full-bodied one so the bake isn’t watery
• 15 oz whole-milk ricotta
• 2 cups shredded low-moisture mozzarella
• ½ cup grated Parmesan
• 1 large egg: helps the ricotta set so the layers hold together (see Notes for an egg-free option)
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Variations and Substitutions

• Add cooked Italian sausage or ground beef: brown 1 lb and layer it with the sauce for a meaty version
• Toss in spinach or mushrooms: sauté 2 cups sliced mushrooms or fold 5 oz thawed frozen chopped spinach (squeezed dry) into the ricotta
• Make it gluten-free: use a gluten-free frozen cheese ravioli and double-check the marinara label
• Swap in fresh basil or red pepper flakes: stir chopped fresh basil into the ricotta, or add a pinch of pepper flakes to the sauce for heat

If you like this, try our classic Baked Ziti with ricotta and mozzarella next.

How to Make Cheese Ravioli Lasagna

Step 1: Mix the Ricotta Filling

Preheat your oven to 375°F (190°C). In a medium bowl, stir together the 15 oz ricotta, 1 large egg, 1 tsp garlic powder, ½ tsp salt, ¼ tsp black pepper, and ¼ cup of the Parmesan.

You want a smooth, spreadable mixture. The egg acts as a binder so the ricotta layer sets rather than turning soupy as it bakes, which helps the finished lasagna cut cleanly.

Step 2: Layer the Ingredients

Spread about ⅔ cup of the marinara in the bottom of a 9×13-inch baking dish. Arrange half the frozen ravioli in a single layer, covering the bottom as completely as you can. Dollop half the ricotta mixture over the ravioli and spread it gently, then sprinkle 1 cup of the mozzarella on top.

Repeat with the remaining ravioli, the rest of the marinara, and the remaining ricotta. Finish with the last 1 cup of mozzarella and the remaining ¼ cup Parmesan. Don’t worry about getting perfect rows. The ravioli puff as they bake, and the melted cheese will fill every gap.

Step 3: Bake Covered

Cover the dish tightly with foil. Spray the underside of the foil with a little cooking spray so it doesn’t grab the cheese. Bake for 30 minutes.

Covering traps steam, which helps the frozen ravioli cook through evenly. After 30 minutes, you’ll see the sauce bubbling up around the edges when you peek under a corner.

Step 4: Uncover and Brown

Remove the foil and slide the dish back into the oven. Bake another 10 to 15 minutes, until the cheese is melted and spotted with golden patches. A paring knife slipped into the center should come out hot to the touch.

The few minutes without foil let the top develop that irresistible browned crust and crisp-tinged edges on the cheese. If it’s not as deep as you like, you can run it under the broiler for 1 to 2 minutes right at the end, watching closely.

Step 5: Slice and Serve

Let the lasagna rest for 5 minutes before you cut into it. Use a sharp knife to slice it into big squares, then lift each portion with a spatula. Long, gooey strands of mozzarella will pull away as you serve, and the layers should stay tidy on the plate.

A Few Tips for the Best Ravioli Lasagna

• Stick with frozen cheese ravioli — no need to thaw or pre-cook, and they hold their shape well during baking.
• Choose a thick, high-quality marinara. A thinner sauce will release too much liquid and make the bottom soupy.
• If you want extra veggies, stir 5 oz thawed frozen chopped spinach (squeezed dry) or sautéed sliced mushrooms into the ricotta mixture.
• For an extra-cheesy top, scatter a small handful of shredded mozzarella over the Parmesan before the final bake.
• Want a deeply browned surface? Broil the finished dish for 1 to 2 minutes, keeping a close eye so it doesn’t burn.

Scale it for a smaller pan:

Storing Leftovers

• Refrigerate: Keep leftovers in a covered container for up to 4 days. Reheat single portions in the microwave or warm the whole dish, covered, in a 350°F oven until heated through.
• Freeze: Assemble the lasagna in a freezer-safe pan without baking, wrap it tightly, and freeze for up to 3 months. Bake straight from frozen, increasing the covered bake time by about 15 to 20 minutes before uncovering.

What to Serve with Cheese Ravioli Lasagna

A crisp green salad with a lemon vinaigrette cuts through the richness, while garlic knots or crusty bread are great for swiping up any leftover sauce. For something green, roasted broccoli with olive oil and salt makes a simple side that doesn’t add much extra time.

Frequently Asked Questions

Can I use fresh cheese ravioli instead of frozen?

Yes. Fresh ravioli cook faster, so reduce the covered bake time by about 5 to 10 minutes and check for doneness a little earlier.

How do I add meat to this lasagna?

Brown 1 lb of ground beef or Italian sausage, drain the fat, and layer the cooked meat between the ravioli and the sauce in Step 2.

Can I assemble it the day before?

Yes. Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, add about 5 extra minutes to the covered time since you’re starting cold.

Can I freeze the baked lasagna?

Yes, though the texture softens slightly. Wrap cooled portions tightly and freeze up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until hot.

Cheese Ravioli Lasagna Recipe

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Calories: 452

Ingredients Method Notes

Ingredients

  

• 24 oz frozen cheese ravioli
• 24 oz jar marinara sauce
• 15 oz whole-milk ricotta
• 2 cups shredded low-moisture mozzarella
• ½ cup grated Parmesan
• 1 large egg
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Method

 

1. Preheat oven to 375°F (190°C). In a bowl, stir together the ricotta, egg, garlic powder, salt, pepper, and ¼ cup of the Parmesan.
2. Spread ⅔ cup marinara in a 9×13-inch baking dish. Layer half the frozen ravioli, half the ricotta mixture, and 1 cup mozzarella. Repeat with the remaining ravioli, marinara, and ricotta, then top with the last 1 cup mozzarella and the remaining ¼ cup Parmesan.
3. Cover with foil (spray the underside with cooking spray) and bake for 30 minutes.
4. Uncover and bake 10 to 15 minutes more, until the cheese is golden in spots and a knife inserted in the center comes out hot.
5. Let rest for 5 minutes, then slice into squares and serve.

Notes

For an egg-free version, omit the egg; the ricotta layer will be creamier and a little looser. Thawed frozen spinach or sautéed mushrooms are easy add-ins. If your marinara is thin, simmer it in a saucepan for 10 minutes to thicken before assembling, so the baked lasagna isn’t watery.