Easy Ravioli Lasagna

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While I was making ravioli lasagna for dinner, I decided to share the process with you by taking photos of each step. This is a super easy meal to put together and because the ravioli goes in frozen the kids can even help you put it all together.

Only 5 ingredients to make this delicious ravioli lasagna! Makes 12 servings. Invite some friends to help you eat it! Click To Tweet

Here are the 5 ingredients needed to make a 9×13 cake pan full of delicious easy ravioli lasagna.

2 jars pasta sauce of choice	2 bags ravioli of choice	1 pkg turkey sausage crumbles or meat of choice	4 cups shredded mozzarella cheese	generous sprinkle of Italian seasoning

Step 1: Spread a thin layer of sauce on the bottom of the pan.

Step 2: Carefully place the frozen ravioli in neat rows and columns on top of the sauce, as shown below.

Step 3: Spread the fully cooked sausage crumbles evenly over the first layer of ravioli. (Note you can certainly skip the sausage or substitute for other meats such as ground beef, chicken, turkey or sausage. Consider pepperoni if you want to give it a more pizza flavor. You can’t do it wrong, really. Just pre-cook and drain the meat so it won’t add too much liquid to the pan.)

Step 4:  Add a dab of sauce over each ravioli. You don’t want too much sauce here.

Step 5: Add another layer of ravioli. (Note: Make sure you stick to the same pattern as the first layer for ease in cutting and portioning later.)

Step 6: Sprinkle about 2 cups of shredded cheese of choice. (Note: Since I used cheese sauce and cheese ravioli, I likely could have skipped adding more cheese, but really you can never have too much cheese. Any kind you have on hand is fine and it could even be sliced instead of shredded.)

Step 7: Add another layer of ravioli. (Note: Make sure you stick to the same pattern as the first 2 layers for ease in cutting and portioning later.)

Step 8: Add the remaining 2 cups of shredded cheese.

Step 9: Add the 4th layer of ravioli, again, stick to the pattern.

Step 10: Pour the rest of the sauce from both jars over the 4th layer of ravioli. It will make its way down through the layers as it cooks, but will keep the top layer of ravioli from drying out.

Step 11: Sprinkle generously with Italian seasoning. (Note there were 4 leftover ravioli so I added them to the top as decoration. I should have covered them with sauce or cheese to keep them from drying out.)

Step 12: Bake for about 60 minutes in 350°F oven.

Now, since we are all watching our calories these days, I took the time to enter the recipe into the MyFitnessPal app on my phone. I knew you would all want to know how bad this is for us. In the example above, I got 4 rows of 6 ravioli per layer so it was easy to portion into 12 equal servings.

Here are the nutritional facts for the pan of ravioli lasagna I made this time.

     

So now that we are done with the nutritional facts, take a look at the pictures of the final product.

The full pan hot out of the oven.

With 2 servings out of the pan.

I put mine on this pretty lunch sized plate.

My daughter decided to put hers in a cereal-sized bowl.

You can tell I did not choose my best pan to make this in. This is the pan I always use for lasagna which is part of the reason it looks so well used. I packed the leftovers 2 servings per container for lunches or dinners the rest of the week.

I wish I could claim the ravioli lasagna idea as my own, but the truth is, we had it at a catered church event many years ago and it was so good that I asked the caterer if she would share the recipe. She told me it was super easy and this is my version of the basics she told me.

The bottom line, ravioli lasagna is delicious, easy, and gives you time to sit down and put your feet up while it bakes. There is really no wrong way to do this recipe. Click To Tweet

The bottom line is it is easy, fast and gives you time to sit down and put your feet up while it bakes. You could easily put it together earlier in the day or even the night before, but if the ravioli is not frozen the cooking time may need to be cut back.

There is really no wrong way to do this recipe. Use up all the bits of cheeses you have around the house. Add veggies if you want, skip the meat, choose any flavor of sauce or ravioli. Brown ground beef or sausage instead of the pre-cooked. It really doesn’t matter. If you like what is going into it, you will like the finished product too. Be creative, let the kids or grandkids help. Change it up each time you make it. It is your lasagna so do it your way. Let us know what variations you try in the comments below.

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