This Ravioli Lasagna recipe is layered with a flavorful meat sauce, an herb ricotta mixture, and delicious ravioli all topped with melted mozzarella cheese. It’s oven-baked and so delicious, it takes traditional lasagna to the next level!

 Serve this with No Knead Bread and Olive Oil Bread Dip, and  try my Spaghetti Pie recipe next!

Ravioli Lasagna in a casserole dish with a serving spoon on the side and fresh basil on the side.

Ravioli Lasagna

This amazing Ravioli Lasagna has all of the flavors of classic lasagna that we know and love, but we’re replacing the lasagna noodles with filled ravioli that you don’t even have to boil! The ravioli filling that you select is up to you, and it’s a fun way to introduce different flavors into this amazing dish. Spinach and mushroom ravioli are a few of my personal favorites!

This amazing meat sauce has both ground beef and sausage, and the herb ricotta layer in the middle of this dish is SO delicious. You will want to make this on repeat- it’s great for a group and make-ahead friendly!

Don’t miss my pro tips below! 

A pot of meat sauce next to a bowl of herb ricotta and a board with tortellini and mozzarella.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Combine the ingredients for the herb ricotta mixture and set aside. Spread 1 heaping cup of marinara sauce on the bottom of a deep 9 x 13-inch casserole dish. Prepare the meat sauce (as outlined in the recipe card below), and set aside. Layer 1/2 of the ravioli over the marinara layer. Top with half of the meat sauce.

A casserole dish with ravioli next to a casserole dish with meat sauce.

Dollop the ricotta cheese mixture on top and spread it in an even layer. Add the remaining ravioli.

Ravioli Lasagna being assembled with a layer of ricotta cheese topped with ravioli.

Top with remaining meat sauce, followed by the mozzarella. Cover and bake at 350°F for 35 minutes. Remove the cover and broil at 450° F (or a low broil), for up to 3 minutes, until the top browns a little on the top. Watch it closely. Remove and let sit for 5-10 minutes prior to serving.

A casserole dish of Ravioli Lasagna before and after being baked.

Make Ahead Method

  • Refrigerator: Assemble as outlined and cover it tightly. Store in the fridge for up to 2 days. Let it sit for 30 minutes prior to baking, or add 5-10 minutes to the covered baking time.
  • Freezer: Assemble as outlined and cover it tightly. Freeze for up to 3 months and let it fully thaw in the fridge for 24 hours prior to baking. Let it sit for 30 minutes prior to baking, or add 5-10 minutes to the covered baking time.

Pro Tips

  • Servings: This makes a lot of ravioli lasagna, enough for 12 people, just like traditional lasagna. Feel free to halve the recipe if preferred. Leftovers also reheat and freeze really well.
    • (You can also make my Baked Ravioli which also has a meat sauce and uses half the amount of ravioli as this recipe.)
  • Ravioli: 
    • Frozen ravioli may also be used, add 15 minutes of additional baking time, or until the cheese is melted when you lift up the cover for broiling.
    • I use Rana 4-cheese refrigerated ravioli for this recipe, but any filling option that you like will work! Rana is usually in the refrigerated area of the produce section.
    • There are a variety of ravioli fillings that work well here! Spinach or mushroom ravioli are great options!
  • Marinara Sauce: I highly recommend serving this with Rao’s or Carbone for the most flavorful outcome. It makes all the difference. I also like to combine 1 jar of the good stuff with 1 jar of a less expensive brand.
  • Mozzarella: Low moisture, whole milk mozzarella is needed to melt properly. I use Galbani or Dragone mozzarella.
  • Parmesan: I grate Belgioioso Parmesan from a block.
  • Ricotta: Cottage cheese can be used if you prefer not to use ricotta.
  • Casserole Dish: 
    • If your lasagna is very close to the top of your casserole dish, place a baking sheet underneath the casserole dish to catch any splatters of sauce, as it gets hot and bubbly toward the end. A Deep Casserole Dish is helpful.
    • Ensure that your casserole dish is safe for broiling, do not broil if using a glass casserole dish.
  •  Serve this with No Knead Bread and Olive Oil Bread Dip, and  try my Spaghetti Pie recipe next!
  • Lasagna Lovers: Be sure to try my traditional Lasagna recipe, Lasagna Rollups, Skillet Lasagna, and Lasagna Soup recipes next!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers reheat and freeze well!

Ravioli Lasagna in a white bowl with fresh basil on the side.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • Deep Casserole Dish: This one will fit this lasagna perfectly.
  • Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for stirring throughout this recipe.

*As an Amazon Associate, I earn from qualifying purchases.

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Ravioli Lasagna in a white casserole dish with fresh basil on top and a serving spoon on the side.

Ravioli Lasagna

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
5 from 10 ratings
Servings: 12 people
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This Ravioli Lasagna recipe is layered with a flavorful meat sauce, herb ricotta, and lots of ravioli all topped with melted mozzarella cheese. It's oven-baked and so delicious, it takes classic lasagna to the next level!

Ingredients

US Customary - Metric

Ricotta Mixture

  • 1 cup ricotta
  • 1 egg, beaten
  • ¼ cup parmesan cheese, grated
  • ¾ teaspoon EACH: oregano, basil, parsley
  • ½ teaspoon salt

Meat Sauce

  • ½ lb. ground beef
  • Salt/pepper, to taste
  • ½ lb. ground Italian sausage, sweet, mild, or spicy
  • 1 small yellow onion, diced
  • 3 cloves garlic
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon tomato paste.
  • ¾ teaspoon Italian seasoning
  • 2 (24 oz.) jars marinara sauce, see notes
  • ½ cup chicken broth

Ravioli/Mozzarella

  • 40 oz. refrigerated ravioli, uncooked. See notes.
  • 2 cups shredded mozzarella cheese

Instructions

  • Combine the ricotta mixture ingredients in a medium bowl and set aside. Measure out remaining ingredients before beginning. Preheat oven to 350° F.
  • Spread 1 heaping cup of marinara sauce on the bottom of a deep, lightly greased 9 x 13-inch casserole dish and save the rest for the meat sauce.
  • Season the ground beef with salt/pepper. Heat a large pot over medium-high heat. Add the ground beef, sausage, and onions. Cook and crumble, stirring frequently, until cooked through. Drain grease and reduce heat to medium.
  • Add the garlic, Worcestershire sauce, Dijon, tomato paste, and Italian seasoning. Stir for 1-2 minutes.
  • Add the remaining marinara sauce and chicken broth. Bring to a gentle bubble and let it simmer uncovered for 5-8 minutes, stirring occasionally. Remove from heat.
  • Arrange half of the (uncooked) ravioli over the marinara sauce in the casserole dish, they’ll overlap.
  • Top with half of the meat sauce, then dollop with the ricotta mixture and spread the dollops out in an even layer.
  • Top with remaining ravioli, followed by the rest of the meat sauce.
  • Top with mozzarella cheese.
  • Cover and bake for 35 minutes. If covering with foil, spray one side with non-stick cooking spray to prevent it from sticking to the cheese while it bakes.
  • Remove the cover and broil at 450° F (or a low broil), for up to 3 minutes, until the top browns a little and it’s hot and bubbly. Watch it closely.
  • Remove from heat and let sit for 5-10 minutes prior to serving. (To serve, I cut into slices like a regular lasagna, slicing through the ravioli is no problem.)

Notes

Pro Tips:
  • Servings: This makes a lot of ravioli lasagna, enough for 12 people, just like traditional lasagna. Feel free to halve the recipe if preferred. Leftovers also reheat and freeze really well.
    • (You can also make my Baked Ravioli which also has a meat sauce and uses half the amount of ravioli as this recipe.)
  • Ravioli: 
    • Frozen ravioli may also be used, add 15 minutes of additional baking time, or until the cheese is melted when you lift up the cover for broiling.
    • I use Rana 4-cheese refrigerated ravioli for this recipe, but any filling option that you like will work! Rana is usually in the refrigerated area of the produce section.
    • There are a variety of ravioli fillings that work well here! Spinach or mushroom ravioli are great options!
  • Marinara Sauce: I highly recommend serving this with Rao’s or Carbone for the most flavorful outcome. It makes all the difference. I also like to combine 1 jar of the good stuff with 1 jar of a less expensive brand.
  • Mozzarella: Low moisture, whole milk mozzarella is needed to melt properly. I use Galbani or Dragone mozzarella.
  • Parmesan: I grate Belgioioso Parmesan from a block.
  • Ricotta: Cottage cheese can be used if you prefer not to use ricotta.
  • Casserole Dish: 
    • If your lasagna is very close to the top of your casserole dish, place a baking sheet underneath the casserole dish to catch any splatters of sauce, as it gets hot and bubbly toward the end. A Deep Casserole Dish is helpful.
    • Ensure that your casserole dish is safe for broiling, do not broil if using a glass casserole dish.
  •  Serve this with No Knead Bread and Olive Oil Bread Dip, and  try my Spaghetti Pie recipe next!
  • Lasagna Lovers: Be sure to try my traditional Lasagna recipe, Lasagna Rollups, Skillet Lasagna, and Lasagna Soup recipes next!
Make Ahead Method:
  • Refrigerator: Assemble as outlined and cover it tightly. Store in the fridge for up to 2 days. Let it sit for 30 minutes prior to baking, or add 5-10 minutes to the covered baking time.
  • Freezer: Assemble as outlined and cover it tightly. Freeze for up to 3 months and let it fully thaw in the fridge for 24 hours prior to baking. Let it sit for 30 minutes prior to baking, or add 5-10 minutes to the covered baking time.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers reheat and freeze well!
Nutritional information is an estimate and is per serving. There are 12 servings in this recipe.

Nutrition

Calories: 547kcal, Carbohydrates: 48g, Protein: 30g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 118mg, Sodium: 1748mg, Potassium: 533mg, Fiber: 5g, Sugar: 7g, Vitamin A: 771IU, Vitamin C: 10mg, Calcium: 205mg, Iron: 12mg
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Course: Main Course, Pasta
Cuisine: American, Italian
Author: Stephanie