Ravioli Lasagna Bake with Ricotta Cheese: Comfort Made Fast for Busy Families

This Ravioli Lasagna Bake with Ricotta Cheese is built for busy weeknights, potlucks, and anyone who loves cheesy, comforting food without the fuss of making pasta from scratch.

This bake layers tender store-bought ravioli with tangy marinara, creamy ricotta, melty mozzarella, and a sprinkle of Parmesan. The result is bubbly, rich, and saucy like lasagna but much quicker to assemble. It’s special because the ravioli pockets give you little bites of filling in every forkful, so every mouthful feels complete.

If you like baked pasta, check out this similar and tasty baked ziti with ricotta for more ideas.

Why You’ll Love This Recipe

• Ready in under an hour for busy weeknights
• Uses store-bought ravioli and jarred sauce for speed
• Comforting, cheesy texture everyone loves
• Easy to customize (meatless, extra veggies, or different cheeses)

Ingredients for Ravioli Lasagna Bake with Ricotta Cheese

• 20 oz store-bought cheese ravioli, refrigerated or fresh
• 3 cups marinara sauce (jarred or homemade)
• 1 lb Italian sausage, casings removed and cooked, crumbled (mild or spicy)
• 1 1/2 cups ricotta cheese, at room temperature
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp salt, adjust to taste
• 1/4 tsp black pepper
• 1 tbsp olive oil (for cooking sausage, optional)

(Optional add-ins: 1 cup fresh spinach, 1 cup sautéed mushrooms)

Step-by-Step Instructions of Ravioli Lasagna Bake with Ricotta Cheese

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the Italian sausage in a skillet over medium heat with olive oil until browned and cooked through; drain excess fat and set aside.
3. Stir together the ricotta, Italian seasoning, salt, and pepper in a small bowl until smooth.
4. Spread about 1/2 cup of marinara on the bottom of the baking dish to prevent sticking.
5. Arrange half of the ravioli in a single layer over the sauce. Spoon half of the ricotta mixture in dollops over the ravioli, then sprinkle with half the cooked sausage. Pour 1 cup marinara over this layer and sprinkle with 1 cup mozzarella.
6. Repeat the layers: remaining ravioli, remaining ricotta dollops, remaining sausage, 1 cup marinara, and the rest of the mozzarella. Finish with the grated Parmesan evenly on top.
7. Cover the dish tightly with foil and bake for 25–30 minutes. Remove the foil and bake another 8–10 minutes until the top is bubbly and golden.
8. Let the bake rest for 5–10 minutes before serving so it sets and slices better. Serve warm, with a simple salad or garlic bread.

Tips for Success

• Use fresh or refrigerated ravioli for the best texture; frozen ravioli may need extra bake time.
• Let it rest before slicing this keeps the layers from sliding apart.
• Use full-fat ricotta and mozzarella for a creamier, richer finish.
• If sauce splatters while baking, place the baking dish on a sheet pan to catch drips.

Substitutions & Variations of Ravioli Lasagna Bake with Ricotta Cheese

To Make It Vegan/Gluten-Free:

• Vegan: Use vegan sausage crumbles, dairy-free ricotta and shredded mozzarella alternatives, and ensure the ravioli is vegan (or use gluten-free pasta).
• Gluten-Free: Buy gluten-free ravioli or use gluten-free lasagna noodles in layered form with the same assembly.

Variations:

• Add a layer of baby spinach or sautéed mushrooms for more veggies.
• Stir a tablespoon of pesto into the ricotta for a bright herbal twist.
• Swap Italian sausage for cooked ground beef, turkey, or a meatless crumbled alternative.
• Sprinkle red pepper flakes on top for heat.

Storage Instructions of Ravioli Lasagna Bake with Ricotta Cheese

Refrigerator:

• Store leftovers in an airtight container for up to 3–4 days. Reheat individual portions in the microwave or reheat the whole dish covered with foil at 350°F until warmed through.

Freezer:

• Freeze fully cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. You can also freeze the assembled but unbaked dish (wrap tightly) for up to 2 months; bake from frozen adding extra time and keeping it covered until heated through.

Make-Ahead:

• Assemble the dish up to a day ahead, covered and refrigerated. Bake right before serving, adding an extra 5–10 minutes if starting from a cold dish.

Frequently Asked Questions (FAQ) of Ravioli Lasagna Bake with Ricotta Cheese

Can I use frozen ravioli?
Yes frozen ravioli works, but add about 10–15 extra minutes of covered baking so they heat through completely.

Do I need to cook the ravioli first?
No. For refrigerated ravioli, you can layer it straight into the dish. If your ravioli package says it needs boiling, follow package directions first.

How can I make this less greasy?
Use lean Italian sausage or drain the cooked sausage well. Skim excess fat before layering, and use part-skim cheeses if desired.

Final Thoughts

This Ravioli Lasagna Bake with Ricotta Cheese is an easy, cozy dinner that feels like homemade lasagna without the time sink. It’s perfect for busy evenings, simple entertaining, or when you want a comforting meal with little fuss. Try it, leave a comment to tell me how it turned out, and don’t forget to give it a star rating if you loved it your feedback helps others find their next weeknight favorite.

Ravioli Lasagna Bake with Ricotta Cheese

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A cozy, no-fuss dinner that layers store-bought ravioli with marinara, ricotta, mozzarella, and Parmesan, creating a comforting and quick meal ideal for busy weeknights.

• Total Time: 45 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 20 oz store-bought cheese ravioli, refrigerated or fresh
• 3 cups marinara sauce (jarred or homemade)
• 1 lb Italian sausage, casings removed and cooked, crumbled (mild or spicy)
• 1 1/2 cups ricotta cheese, at room temperature
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp salt, adjust to taste
• 1/4 tsp black pepper
• 1 tbsp olive oil (for cooking sausage, optional)

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Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the Italian sausage in a skillet over medium heat with olive oil until browned and cooked through; drain excess fat and set aside.
3. Stir together the ricotta, Italian seasoning, salt, and pepper in a small bowl until smooth.
4. Spread about 1/2 cup of marinara on the bottom of the baking dish to prevent sticking.
5. Arrange half of the ravioli in a single layer over the sauce. Spoon half of the ricotta mixture in dollops over the ravioli, then sprinkle with half the cooked sausage. Pour 1 cup marinara over this layer and sprinkle with 1 cup mozzarella.
6. Repeat the layers: remaining ravioli, remaining ricotta dollops, remaining sausage, 1 cup marinara, and the rest of the mozzarella. Finish with the grated Parmesan evenly on top.
7. Cover the dish tightly with foil and bake for 25–30 minutes. Remove the foil and bake another 8–10 minutes until the top is bubbly and golden.
8. Let the bake rest for 5–10 minutes before serving so it sets and slices better. Serve warm, with a simple salad or garlic bread.

Notes

Use fresh or refrigerated ravioli for the best texture; let it rest before slicing to keep the layers intact.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Meat