Easy Baked Ravioli Lasagna Casserole | Lazy Lasagna
I originally came up with this easy baked ravioli lasagna casserole as a way to use up my leftover crockpot Bolognese Sauce, but it quickly became a go-to dinner because it’s just so versatile! You can make it with ground beef, Italian sausage, or even chicken.
Use a classic red sauce, or switch things up with a white béchamel or Alfredo sauce. Want a vegetarian option? Just skip the meat altogether!
Whether you’re cooking in a full-size kitchen or a tiny RV, this dish comes together with minimal effort and maximum flavor.
I always give instructions with step-by-step photos in my posts, just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title, and it will take you straight there. You can also print the recipe card with full instructions, or you can click one of the SHARE BUTTONS and save it for later!
Instead of layering traditional lasagna noodles, I use fresh or frozen ravioli to create a “lazy lasagna” that’s super easy to throw together. There’s no need to boil noodles or mix up a Ricotta Filling (unless you want to)—just layer the frozen pasta, sauce, and cheese and let the oven do its work!
It’s the perfect solution for busy weeknights when you want a comforting, homemade meal without spending hours in the kitchen. Plus, you can make it ahead of time, freeze it for later, or bake half now and save the rest for another day—because who doesn’t love a meal that makes life easier!
Let’s Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.
- Olive oil– Adds richness and helps sauté the onions and garlic for deeper flavor.
- Small onion, diced– Enhances the sauce with a subtle sweetness and depth.
- Fresh garlic, minced– Brings a bold, aromatic flavor that complements the meat and sauce.
- Ground beef or Italian sausage (or a mix of both)– Provides a hearty, savory base for the lasagna. Italian sausage adds extra seasoning and spice.
- Marinara sauce or leftover crockpot bolognese sauce– The key to a rich, flavorful lasagna. A slow-cooked bolognese makes it even better!
- Fresh or frozen ravioli– I used Giovanni Rana Family size Spinach and Ricotta– Replaces traditional lasagna noodles, making this an easy, no-boil recipe. Different ravioli flavors add variety.
- Freshly grated mozzarella cheese– Creates that gooey, cheesy layer that makes lasagna irresistible.
- Freshly grated parmesan cheese– Adds a nutty, salty bite and helps balance the richness.
- Salt (adjust to taste)– Helps bring out the flavors in the sauce and cheese.
- Black pepper– Adds a hint of warmth and spice.
- Fresh basil, for garnish (optional)- Adds a fresh, herby contrast to the rich layers.
Now Let’s Get Cooking
Preheat the oven to 375°F (190°C) and lightly grease a baking dish with cooking spray.
Sauté the aromatics – Heat olive oil in a large skillet over medium heat. Add diced onions and cook until soft, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds, until fragrant.
Cook the meat – Add ground beef or Italian sausage and cook over medium-high heat until browned. Drain excess grease if needed.
Add the sauce – Stir in the marinara sauce (or if using leftover crockpot bolognese sauce just move on to the next step). Simmer for 5 minutes, then season with salt, and black pepper.
Assemble the lasagna – Spread a thin layer of sauce on the bottom of the pan. Add a single layer of ravioli, followed by more meat sauce and shredded mozzarella. Repeat the layers until all ingredients are used, finishing with cheese on top.
Bake – Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is golden and bubbly.
Rest & Serve – Let it cool for 5-10 minutes before slicing. Garnish with fresh basil, and enjoy!
What to Serve with Ravioli Lasagna
This easy meal pairs perfectly with:
- A simple Caesar salad
- A side of garlic bread to soak up the delicious pasta sauce
- Roasted vegetables like zucchini or asparagus
- Easy Sopapilla Cheesecake for dessert
Variations & Substitutions
This ravioli lasagna is completely customizable! Here are some fun ways to switch it up:
- Vegetarian Option: Skip the ground beef and Italian sausage and use a combination of mushroom ravioli, spinach ravioli, or cheese ravioli with extra veggies like zucchini and roasted bell peppers.
- Chicken Alfredo Ravioli Lasagna: Swap the meat sauce for a creamy Alfredo sauce and use ground chicken or shredded rotisserie chicken for a white lasagna twist.
- Spicy Kick: Add crushed red pepper flakes or use a spicy Italian sausage for extra heat.
- Three-Cheese Ravioli Lasagna: Use a mix of ricotta, mozzarella, and Parmesan for a super cheesy version.
- Gluten-Free: Use a gluten-free ravioli available at most grocery stores.
Freezer & Meal Prep Tips
- Make It Ahead: Assemble the whole thing, cover tightly with plastic wrap and aluminum foil, and store in the refrigerator for up to 24 hours before baking.
- Freezing Half for Later: If you’re cooking for fewer people, assemble the lasagna and bake half of the frozen ravioli lasagna while storing the other half in an airtight container in the freezer. When ready to eat, thaw overnight in the fridge and bake as directed.
- Leftover Ravioli Lasagna: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through.
Frequently Asked Questions
Can I make this ravioli lasagna ahead of time?
Yes! You can assemble the entire dish up to 24 hours in advance, cover it tightly, and refrigerate until you’re ready to bake. When you’re ready, just pop it in the oven and add 5-10 extra minutes to the baking time since it’s starting from cold.
Can I freeze ravioli lasagna?
Absolutely! You can freeze the whole dish before or after baking. If freezing before baking, assemble the lasagna, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed. If freezing after baking, let it cool completely, slice into portions, and store in an airtight container.
What type of ravioli works best?
This recipe is super flexible! Beef ravioli pairs well with a meat sauce, while spinach or mushroom ravioli is great for a vegetarian version. You can also switch things up with cheese ravioli, chicken ravioli, or even butternut squash ravioli for a fun twist. Both fresh and frozen pasta work—just add a few extra minutes to the baking time if using frozen.
Do I have to cook the ravioli first?
Nope! That’s the beauty of this lazy lasagna—the ravioli cooks right in the sauce while it bakes. Just layer everything in the baking dish and let the oven do the work!
Can I make this in a slow cooker?
Yes! To make crockpot ravioli lasagna, layer everything in a greased slow cooker, cover, and cook on low for 4-5 hours or high for 2-3 hours until the ravioli is tender and the cheese is melted.
How do I reheat leftover ravioli lasagna?
For best results, reheat in the oven at 350°F (175°C), covered with aluminum foil, until warmed through. If you’re in a hurry, microwave individual portions in 30-second intervals until heated.
This “lazy lasagna” is the perfect easy meal for dinner time, whether you’re making a cozy family dinner at home or a quick meal on the road. Try it out and let me know how you customize it!
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Easy Baked Ravioli Lasagna Casserole | Lazy Lasagna
Equipment
- Baking Dish (8×8 recommended)
- Large Skillet (for cooking the meat sauce)
- Cooking spray (to prevent sticking)
- Aluminum foil (for covering while baking)
- Wooden spoon or spatula (for stirring the sauce)
- Knife & cutting board (for dicing onions and mincing garlic)
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 lb ground beef or Italian sausage or a mix of both
- 4 cups marinara sauce or leftover crockpot bolognese sauce
- 1 18 oz package fresh or frozen ravioli I used Giovanni Rana Family size Spinach and Ricotta
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish with cooking spray.
- Sauté the aromatics – Heat olive oil in a large skillet over medium heat. Add diced onions and cook until soft, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds, until fragrant.
- Cook the meat – Add ground beef or Italian sausage and cook over medium-high heat until browned. Drain excess grease if needed.
- Add the sauce – Stir in the marinara sauce (or if using leftover crockpot bolognese sauce just move on to the next step). Simmer for 5 minutes, then season with salt, and black pepper.
- Assemble the lasagna – Spread a thin layer of sauce on the bottom of the pan. Add a single layer of ravioli, followed by more meat sauce and shredded mozzarella. Repeat the layers until all ingredients are used, finishing with cheese on top.
- Bake – Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is golden and bubbly.
- Rest & Serve – Let it cool for 5-10 minutes before slicing. Garnish with fresh basil, and enjoy!
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