4-Ingredient Ravioli Lasagna

You combine the classic Italian comfort food lasagna with the convenience of ravioli and you have ravioli lasagna. The perfect hearty meal for busy weeknights without spending hours in the kitchen. With layers of creamy ricotta cheese, savory tomato sauce, and tender ravioli, your whole family will love it!

Do you love the flavors of lasagna as much as my family? I know you’ll like my Quick & Easy Lasagna Soup!

Do you have to boil frozen ravioli before baking?

Put that pot away! There is no need to boil—or even thaw—the frozen ravioli for this Ravioli Lasagna. Hooray! One less step and one less dirty dish. What’s not to like about that?

A pan with layers of hot sauce, cheese, and ravioli baked up.

You know the drill: you’ve got a busy family to feed, but limited time and energy. Everyone’s asking what’s for dinner – ideally something tasty, nutritious, easy-to-make… sound familiar? Well moms (and dads), we have just the answer!

Ravioli Lasagna is a simple dish that will have your family ready to dive in with gusto – made with only four ingredients! So if you’re short on time and resources, this is one recipe sure to make everyone at the table happy.

Have you been wanting to try making your own ravioli? Try this ravioli dough from Tyler Florence.

key Ingredients:

  • Ground beef. Try using ground turkey, ground sausage, or even mushrooms if your family prefers.
  • Spaghetti Sauce. Using jarred sauce keeps this really easy and fast. Use your favorite brand! No shame in the jarred sauce game.
  • Frozen cheese ravioli. Using frozen ravioli keeps this recipe easy. Try using different ravioli flavors to switch up this recipe!
  • Mozzarella cheese, shredded. Change up the cheese with whatever you have available and don’t forget cheese can be frozen so stock up when it’s on sale.


  • Fresh Garlic. Saute some up with the ground beef for even better flavor.
  • Spinach. Stir some fresh spinach in with the sauce before you layer up your lasagna.
  • Ricotta Cheese. If you love ricotta in your lasagna mix up a bit with the mozzarella for the traditional ricotta flavor.
  • Fresh Basil, Oregano, or Parsley. Any fresh herbs will elevate this recipe aLOT!
  • Onion. Try adding fresh onion to the ground beef when you saute it.

Can I make Ravioli Lasagna Vegetarian?

You can easily make your Ravioli Lasagna a vegetarian dish! The easiest way is to simply leave out the meat and just use a marinara sauce. But if you want a little more substance, try using beans or mushrooms (or whatever veggies your heart desires) in your sauce instead of ground beef.

Do I have to use frozen ravioli?

No, you can certainly use whatever kind you like. Even the specialty kind found in the dairy section of the grocery. But frozen ravioli is the most budget-friendly and easiest to work with. But try whatever is your family’s favorite kind of ravioli!

I like to make up a quick homemade spaghetti sauce for my pasta dishes. But I always keep a jar of our favorite pasta sauce for my husband and kids to use. This easy dinner is all about fast and delicious. And easy enough for anyone to make it!

How to Make Ravioli Lasagna:

  1. Prior to layering up the lasagna you need to ground your beef and add your sauce to the skillet.
  2. Just like in lasagna, you are going to layer up the ingredients. Sauce, cheese, frozen ravioli…repeat.
  3. And bake it until it is bubbling, golden, and making the whole house smell like an Italian restaurant. Soooo good!

Can I make this in the crock pot?

You can make Ravioli Lasagna in the crockpot if you prefer. Spray the crockpot first, then follow the assembly instructions from the recipe. Cook it all on low for 3-4 hours and voila! A delicious meal.


Making Ravioli Lasagna ahead:

Assemble the ravioli lasagna in a freezer-proof casserole pan and pop it into the freezer to be baked at a later time. You don’t need to thaw it…simply pop it straight into the oven (be mindful of the pan you use…some don’t appreciate freezer to oven. Be sure to use the appropriate pan). You will need to add an additional 15 minutes to the bake time to account for the colder starting temp. <— this recipe is fantastic for making a double batch and freezing for later!

Storing Leftover Ravioli Lasagna:

First of all…as IF there will be any leftovers :). But for info, any leftovers pop into an air-tight container and store in the fridge for up to 3 days. Leftovers freeze well. Put them into a freezer-friendly container and store them in the freezer for up to 3 months. Thaw in the fridge and heat.

Reheating Ravioli Lasagna:

When it comes to reheating, you can treat Ravioli Lasagna like a casserole. It’s usually easiest to reheat individual servings in the microwave. If you’re reheating for multiple people, you can pop the pan back in the oven to reheat the whole thing. Check here for more info on reheating casseroles.

What do you serve with ravioli lasagna?

All pasta dishes are delicious served with a simple green salad and crusty bread—and this Ravioli Lasagna is no exception. But my family loves it with some zucchini that’s been sauteed with olive oil and garlic or with roasted green beans. You really can’t go wrong pairing red sauce pasta with a green veggie.

So, there you have it. The perfect ooey and gooey ravioli lasagna recipe that your family will love. Will you be giving it a try? I’d love to hear about it in the comments below if you do!

ravioli lasagna on a fork

Ravioli Lasagna Recipe

| 8 servings
Prep Time | 15 minutes
Cook Time | 45 minutes
Total Time | 1 hour 15 minutes
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An easy version of lasagna using frozen ravioli, sauce, and cheese… a family favorite easy dinner that gets made up in a quick hurry!


  • 1 lb ground beef
  • 1 jar spaghetti sauce
  • 1 bag frozen cheese ravioli (25 ounces)
  • 2 cups mozzarella cheese, divided
Check out our Kitchen Reference Guide for help with unfamiliar terms.


  • Preheat the oven to 350 degrees.
  • In a medium skillet, crumble and brown the ground beef over medium heat until completely browned. Drain off the excess fat
  • Reserve ¾ cup of the spaghetti sauce; set aside. Add the remaining spaghetti sauce to the skillet with the ground beef. Stir well then cover and simmer over mediumlow heat for 10 minutes, stirring occasionally.
  • Spread ¼ cup of the reserved spaghetti sauce into the bottom of a 9×13 inch glass baking dish. Arrange one third of the frozen ravioli in a single layer in the pan.
  • Top the ravioli in the pan with half of the ground beef mixture, then sprinkle with 1/3 cup of the shredded mozzarella cheese.
  • Place another 1/3 of the frozen ravioli in a single layer over the meat sauce and cheese. Top with the rest of the meat sauce and another 1/3 cup of the shredded mozzarella cheese.
  • Place the final 1/3 of the frozen ravioli on top of the casserole. Top with the remaining ½ cup of the spaghetti sauce. Sprinkle with the remaining 2/3 cup of shredded mozzarella cheese
  • Bake the casserole at 350F for 3040 minutes, until the cheese is completely melted and beginning to bubble around the edges.

Crockpot Instructions:

  • Spray the crockpot first, then follow the assembly instructions above.
  • Cook it all on low for 3-4 hours and voila! A delicious meal.



NOTE: some readers have mentioned that they liked it better with extra sauce and in a smaller dish so it created deeper layers. Give that a try!


Calories: 401kcalCarbohydrates: 24gProtein: 23gFat: 23gSaturated Fat: 9gCholesterol: 87mgSodium: 942mgPotassium: 455mgFiber: 2gSugar: 4gVitamin A: 555IUVitamin C: 5.9mgCalcium: 172mgIron: 6.9mg

Recipe Tester Melanie advises…

As written I think it would fit better in a 9X9 pan. There’s not quite enough meat sauce to easily cover two layers in a 9×13. My 25oz bag of ravioli had 43 raviolis in it. Layering them in 3 layers leaves quite a bit of space between each ravioli.

I made this another time and used 2 bags of ravioli and 1 1/2 jars of sauce to fill a 9×13. That was butting the ravioli right up next to each other. It did take about 20 more minutes to bake that one.

This was still a hit, as written, for my crew.

About The Author

22 thoughts on “4-Ingredient Ravioli Lasagna”

  1. 5 stars

  2. 5 stars
    I used cheese ravìolis and it is delicious. Much easier than making lasagna.
    Next time I make it I’m going to try a layer of cottage mixture. I like cottage cheese much better than ricotta.

  3. You never mention the size of ‘the jar of sauce.’. Please advise ounces…seems the standard is 32oz. Is this the amount?

  4. If I assemble this the day before and put in the fridge to bake the next day, do I need to cook less time since the ravioli won’t be frozen?

  5. I’m so not good at making lasagna but this was a breeze to make and it tasted fantastic. Hubby loved it and he never compliments my homemade lasagna. This he did. Will be making it again and again.

  6. I have to say this was awesome! U didn’t want to stop eating it🤗. I live in St. Cloud.

  7. I’ll make a note that some readers like to use extra sauce and a smaller pan. Thanks for leaving that tip!! I hope it turned out well for you.

  8. 5 stars
    I used Classico spaghetti sauce with tomato and basil. I only made 2 layers because 3 would have brought it up over the top of the cake pan. I did need extra sauce and I used some of that, plus I added a chopped onion. It was soooooo good. I loved it. Thank you for this recipe. 🙂

  9. I think that a lot more Spaghetti Sauce is needed than one jar. Plus more ground beef. I made this dish in two layers instead of 3. I also used more than 2 cups of cheese. I feel the way the recipe is written it would have been fine for a 9×9 pan rather than a 9×13. I also used beef ravioli.

  10. YEs, it can! Just be sure to start with the sauce at the bottom of the crockpot and layer. I would go with 4 hours on low but it might need 6.

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