If you love lasagna but don’t have time to fuss with boiling noodles and layering everything just right, this shortcut Ravioli Lasagna Bake is going to be your new favorite. It’s saucy, cheesy, and super cozy. You just layer frozen ravioli like you would lasagna noodles, add your sauce and cheeses, and bake until it’s bubbling and golden. So easy, so satisfying.
Why I Love This Recipe
I made this one night when I had leftover ricotta, a bag of frozen ravioli, and zero time. Now it’s one of those recipes I come back to all the time. It’s a total weeknight win.
- No need to boil noodles
- Freezer-friendly
- Customizable with any kind of ravioli
- Comes together fast with just a few ingredients
- Perfect for cozy nights when you want comfort food
What You’ll Need
- 1 (24 oz) bag frozen cheese ravioli (no need to thaw)
- 1 (24 oz) jar marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- Fresh basil, optional for garnish
- Cooking spray (for greasing dish)
Servings & Time
Servings: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Macros (Per Serving)
- Calories: 410
- Protein: 20g
- Fat: 18g
- Carbs: 38g
- Fiber: 3g
- Sugar: 6g
Pro Tips
- Use whole milk ricotta for the creamiest texture
- Don’t skimp on the mozzarella — it’s the melty layer everyone loves
- Let it rest for 10 minutes after baking to set and slice better
- Add a layer of fresh basil before serving for extra flavor
- Bake covered first, then uncover to brown the top
Tools You’ll Need
- Mixing bowl
- 8×12 or 9×13 baking dish
- Spoon or spatula
- Aluminum foil
Substitutions and Variations
- Use spinach ravioli or meat-filled ravioli
- Add cooked ground beef or sausage to the marinara
- Swap ricotta for cottage cheese
- Use Alfredo sauce instead of marinara for a white version
- Add sautéed spinach or mushrooms between layers
Make Ahead Tips
Assemble the whole dish up to 24 hours in advance. Cover and refrigerate. Bake as directed, adding 5–10 extra minutes if cold from the fridge.
How to Make Ravioli Lasagna Bake With Ricotta Cheese
Step 1: Preheat oven and grease the baking dish
Preheat your oven to 375°F (190°C). Lightly grease your 8×12 or 9×13 baking dish with cooking spray.
Step 2: Mix the ricotta layer
In a mixing bowl, combine 1 cup ricotta cheese, 1 large egg, 1/4 cup grated Parmesan, 1/4 teaspoon salt, and 1 teaspoon Italian seasoning. Stir until smooth and fully combined.
Step 3: Add first layer of sauce and ravioli
Spread 1/2 cup of marinara sauce on the bottom of the dish. Layer half of the frozen ravioli (about 12 oz) evenly across the bottom.
Step 4: Spread ricotta mixture
Spoon the entire ricotta mixture evenly over the ravioli layer and spread gently to cover.
Step 5: Add more sauce and second layer of ravioli
Pour 1 cup of marinara sauce over the ricotta layer. Add the remaining frozen ravioli on top.
Step 6: Add more sauce and mozzarella
Top with the remaining marinara sauce (about 1/2 cup), then sprinkle 1 1/2 cups shredded mozzarella evenly over the top.
Step 7: Cover and bake
Cover the dish tightly with foil and bake at 375°F for 25 minutes.
Step 8: Uncover and finish baking
Remove foil and bake for another 10–15 minutes, until the cheese is bubbly and lightly browned.
Step 9: Cool slightly and serve
Let the bake rest for 10 minutes before slicing. Serve hot.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warm. To freeze, wrap tightly and store up to 2 months.
Why This Recipe Works (Quick Science)
Frozen ravioli acts like pre-filled pasta sheets — when baked, they soften in the sauce just like traditional lasagna noodles. Ricotta and egg create a creamy layer that sets nicely during baking, while mozzarella melts into gooey, stretchy layers. Parmesan adds salty, sharp flavor to round it all out.
Common Mistakes
- Not covering with foil at the start: The top can dry out or burn.
- Using too much sauce: It’ll get soggy instead of layered.
- Forgetting to grease the dish: Makes cleanup harder and the bottom layer might stick.
What to Serve With
- Garlic bread or breadsticks
- Caesar salad or simple green salad
- Roasted vegetables like zucchini or bell peppers
- A glass of red wine or sparkling water with lemon
FAQ
Can I use meat ravioli instead?
Yes! Any kind of ravioli works great here.
Can I make it ahead of time?
Yes — assemble and refrigerate for up to 24 hours before baking.
Can I freeze it?
Absolutely. Assemble, cover tightly, and freeze. Bake from frozen, adding extra time.
Do I need to thaw the ravioli first?
Nope! Straight from the freezer is perfect.
Can I double this recipe?
Yes — just use a larger dish or two smaller ones.
Hope You’ll Try It!
This Ravioli Lasagna Bake is pure comfort with way less work. Try it for dinner this week and let me know how it turned out in the comments! I’d love to hear your take or what kind of ravioli you used.