Frozen Ravioli Lasagna Bake
Frozen cheese ravioli layered with meat sauce and mozzarella. All the lasagna flavor, no boiling noodles, no ricotta mixing.
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 8. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 1 lb ground beef
- 1/2 lb Italian sausage, casings removed
- 1 jar marinara sauce, 24 oz
- 1 can crushed tomatoes, 14.5 oz
- 1 tsp Italian seasoning
- 25 oz frozen cheese ravioli, 1 bag, do not thaw
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Steps
Step 1: Heat the oven to 375°F.
Step 2: Brown the beef and sausage in a large skillet over medium-high heat, about 8 minutes. Drain. Stir in the marinara, crushed tomatoes and Italian seasoning and simmer 5 minutes.
Step 3: Spread about 1 cup of meat sauce in the bottom of a 9x13 baking dish.
Step 4: Lay half the frozen ravioli in a single layer. Top with half the remaining sauce, 1.5 cups mozzarella and half the Parmesan.
Step 5: Repeat with the rest of the ravioli, sauce, mozzarella and Parmesan. Make sure every ravioli is covered with sauce or it dries out.
Step 6: Cover tightly with foil and bake 30 minutes. Uncover and bake 15 to 20 minutes more, until bubbling and browned on top.
Step 7: Rest 10 minutes before cutting so the layers hold together.
Swaps
- Meatless: Skip the meat and add sautéed mushrooms and spinach.
- Ravioli: Beef or spinach ravioli work too.
- Cheese: Dollop 1 cup ricotta between layers if you want it extra lasagna-like.
Tips
- Don’t thaw the ravioli. They cook in the sauce in the oven and hold their shape better frozen.
- The sauce should be a little looser than you’d serve on pasta. The ravioli soak some of it up.
The story
HAM Cooking. Let’s fire it up.
Lasagna is a beautiful dish that asks a lot. Boil the noodles, mix the ricotta, layer it all, then try to get those slippery noodles to lie flat. I respect it. I also have things to do.
Frozen ravioli are already pasta stuffed with cheese, so they’re basically lasagna that’s been pre-folded. They cook right in the oven by soaking up liquid from the sauce, which is why the foil goes on first. The foil traps steam so the pasta gets tender; then it comes off so the cheese can brown. Same reason you cover a lasagna, just with less work.
It slices into squares and tastes like you spent the afternoon on it. You didn’t. That’s our secret.
HAM out.
Related recipes
AI illustrationOvenDinnerEasyTater Tot Casserole
Seasoned ground beef and green beans in a creamy sauce, covered in cheddar and a crispy layer of tater tots. Midwestern magic, country approved.
60 min · serves 8 · Beef
AI illustrationOvenDinnerEasySloppy Joe Sliders on Hawaiian Rolls
Homemade sloppy joe filling baked into a pan of sweet Hawaiian rolls with cheddar and a buttery sesame topping. Twelve sliders, one pan.
40 min · serves 6 · Beef
AI illustrationOvenDinnerEasyFrozen Meatball Subs
Frozen meatballs simmered in jarred marinara, piled in toasted garlic-butter rolls and broiled under melted provolone and mozzarella.
35 min · serves 4 · Beef
Cooked this? Tell us how it went.
Loading reviews…