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Easy Ravioli Lasagna from The Food Charlatan
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5 from 6 votes

Easy Ravioli Lasagna

This easy ravioli lasagna bake is a hearty no-brainer dinner to make on busy back-to-school nights. You don't even have to cook the ravioli, just throw it in frozen. It's a total crowd-pleaser! And a great make-ahead meal too.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 Servings
Calories: 841kcal
Author: Karen


  • 1 pound Italian sausage
  • 1 jar marinara sauce
  • 1 14-oz can crushed tomatoes
  • 1 tablespoon Italian seasoning
  • 20-25 ounces ravioli fresh or frozen
  • 15 ounces ricotta cheese
  • 2-3 cups shredded mozzarella
  • basil fresh, to garnish, optional


  • In a large skillet, cook and crumble the sausage over medium heat. Drain well.
  • Add the marinara sauce and crushed tomatoes. Add Italian seasoning.
  • Preheat the oven to 350 degrees F. Grease the edges of a 9x13 inch casserole dish.
  • Spoon about a half cup of the sauce into the pan and spread it all around the bottom.
  • Layer half of the ravioli on top in a single layer.
  • Spread half of the ricotta over the top of the ravioli (do your best, it doesn't need to be perfect).
  • Top with half of the remaining sauce.
  • Sprinkle with about 1 cup of mozzarella.
  • Repeat the layers: all the remaining ravioli, ricotta, sauce, and another cup or more of mozzarella.
  • Bake at 350 for about 30-40 minutes, or until bubbly and golden brown. You can broil it for the last minute if you love crispy cheese on top.
  • Garnish with fresh basil and dig in!


Serving: 1slice | Calories: 841kcal | Carbohydrates: 49g | Protein: 42g | Fat: 53g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 174mg | Sodium: 2024mg | Potassium: 680mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1073IU | Vitamin C: 9mg | Calcium: 396mg | Iron: 13mg