Easy Ravioli Lasagna

Portion of ravioli lasagna served on a plate with a side salad.

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This Easy Ravioli Lasagna skips the fuss of traditional lasagna by using frozen ravioli in place of noodles! Loaded with Italian sausage, ricotta, spinach, and melty mozzarella, it's a hearty, family-friendly dinner that's ready for the oven in just minutes.

Prep Time15

Cook Time55

Total Time1 10

Servings: Servings

Calories: 733kcal

Ingredients

25 ounces frozen ravioli (1 bag) see note 1
24 ounce jar marinara sauce see note 2
1 pound Italian sausage
16 ounces ricotta cheese
12 ounces frozen spinach thawed and liquid squeezed out
½ cup grated parmesan cheese
2 cups mozzarella cheese

Garnish (optional)

2 tablespoons chopped parsley

Instructions

Preheat oven to 375˚F.
Brown the Italian sausage in a medium skillet over medium high heat, breaking it up as it cooks.
Once it is browned, drain any excess grease and set aside.
In a bowl, mix the ricotta cheese, spinach, and parmesan until combined.
In a large baking dish (see note 3) pour about ½ cup marinara sauce over the bottom to coat.
Add half of the ravioli (no need to thaw) to the bottom of the baking dish.
Layer the sausage over the ravioli, then dollop half of the ricotta mixture, and half of the mozzarella cheese.
Add the rest of the ravioli over the sausage and cheese layer then top with remaining marinara, dollop with remaining ricotta, and top with remaining mozzarella cheese.
Cover with foil and bake for 50 minutes, then uncover and return to the oven 15-20 minutes, or until casserole is hot throughout and the cheese is starting to brown around the edges.
Garnish with parsley if desired and serve warm.

Notes

I use a bag of frozen cheese ravioli for this. You can use almost any flavor ravioli with good results. You can also use refrigerated ravioli instead of frozen. If you use refrigerated ravioli, it will take 15-20 minutes less baking time.
1 use 1 24 ounce jar for this dish. If you like it extra saucy, you may want to use an extra 1-2 cups of sauce, adding more on the bottom, a layer in the middle, and more on the top.
Use a large baking dish. You can use as small as a 2 quart dish, but it will be filled to the top. A 9x13 inch baking dish works well but won't be filled as high, and will cook more quickly.

Substitutions: Swap the Italian sausage for ground turkey or beef and use any flavor of jarred sauce you love.

How to Store: Let the casserole cool completely, then transfer leftovers to an airtight container and refrigerate for up to 3–4 days.

How to Freeze: Wrap the baked and cooled casserole tightly in plastic wrap followed by foil, or portion into freezer-safe containers, and freeze for up to 1 month.

How to Reheat: Reheat individual portions in the microwave in 60-second intervals until warmed through, or cover the whole dish with foil and rewarm in a 350°F oven until heated throughout.

How to Scale: This recipe fits a standard 9x13 dish, so to feed a larger crowd simply double the ingredients and divide between two baking dishes, baking both at the same time.

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