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Easy Cheesy Ravioli Lasagna Recipe | Simple Baked Pasta Dinner Idea

This easy ravioli lasagna layers cheese ravioli, boosted marinara, ricotta, and melty cheeses for a weeknight-friendly take on classic lasagna. No boiling noodles—just stack, bake, and enjoy bubbly, cheesy comfort.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings

Ingredients
  

Ingredients

  • 2 pounds cheese ravioli (fresh or frozen)
  • 4 cups marinara sauce (homemade or jarred)
  • 1 cup ricotta cheese (whole milk)
  • 2 cups shredded low-moisture mozzarella
  • 1/2 cup grated Parmesan or Pecorino Romano
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • Fresh basil or parsley, chopped, for garnish

Instructions
 

Instructions

  • Heat the oven to 375°F (190°C) and lightly oil a 9x13-inch baking dish.
  • Warm olive oil in a skillet over medium heat, add garlic, and cook about 30 seconds until fragrant.
  • Stir in marinara, Italian seasoning, red pepper flakes, a pinch of salt, and pepper; simmer 3 to 5 minutes and adjust seasoning.
  • In a bowl, mix ricotta with 2 tablespoons Parmesan, a pinch of salt, and pepper until smooth.
  • Spread about 3/4 cup sauce in the prepared baking dish, then arrange a snug layer of ravioli over the sauce.
  • Dollop half the ricotta over the ravioli, spoon on more sauce to lightly cover, and sprinkle about 2/3 cup mozzarella and a little Parmesan.
  • Repeat with another layer of ravioli, the remaining ricotta, more sauce, and more mozzarella.
  • Add a final layer of ravioli, top with the remaining sauce, the rest of the mozzarella, and a generous shower of Parmesan.
  • Tent the dish loosely with foil (spritz the underside with oil to prevent sticking) and bake for 25 minutes.
  • Remove the foil and bake 10 to 15 minutes more until the edges bubble and the top is golden and melty.
  • Let the lasagna rest for 10 minutes to set, garnish with chopped basil or parsley, slice, and serve.

Notes

For fresh ravioli, total bake time is about 30–35 minutes; for frozen, 40–45 minutes and keep covered a bit longer. Avoid over-saucing to prevent a soupy casserole, and rest 10 minutes before slicing. For a meaty version, brown 1 pound Italian sausage or ground beef and stir into the sauce; for veggie additions, fold in sautéed spinach, mushrooms, or zucchini. Assemble up to 24 hours ahead and refrigerate; add 5–10 minutes to the covered bake time. Store leftovers up to 4 days refrigerated or 2 months frozen; reheat at 350°F covered until hot.