An easier, faster take on a classic pasta favorite — this ravioli lasagna is delicious, simple to prepare, and tastes just like the traditional version.
Hi — I’m Stacey from Bake. Eat. Repeat. I’m excited to contribute to The Weary Chef and share this quick, family-friendly dinner. If you like easy meals, this ravioli lasagna will fit right into your weeknight rotation.
Lasagna ranks among my favorite pasta dishes. My mom’s lasagna recipe is a family staple, but making traditional layered lasagna can be time-consuming. That’s why I developed this shortcut: all the flavor of classic lasagna with much less fuss.
This ravioli lasagna is quick, straightforward, and satisfying. The meat sauce benefits from simmering about 30 minutes, but if you’re short on time, 15 minutes of simmering still delivers great flavor. The real time-saver is using uncooked fresh ravioli for the pasta and cheese layers — no boiling required.
To assemble, layer uncooked ravioli (I use ricotta and spinach-filled ravioli) with a homemade meat sauce and shredded mozzarella. Bake for about 30 minutes until the cheese is bubbly and lightly browned. Let it rest for 10 minutes before serving so the slices hold together.
This dish reheats beautifully and often tastes even better the next day. A 9×13 pan easily feeds a family and can provide leftovers for a second meal — a helpful bonus on busy weeks.
I might prefer this shortcut lasagna to the traditional method — it’s that convenient. Give it a try and share your thoughts in the comments or with friends.
Easy Ravioli Lasagna
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An easier and faster version of a favorite pasta dish, this ravioli lasagna is absolutely amazing. Quick to make and tastes like the real thing!
- Total Time: 1 hour 20 minutes
- Yield: 8
Ingredients
- 1 pound ground beef
- 1 onion chopped
- 4-6 button mushrooms sliced
- 3 cloves garlic minced
- 1 tablespoon basil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 27 ounces canned diced tomatoes
- 10 ounces tomato paste (2 small cans)
- 21 ounces uncooked, fresh ravioli I used spinach and ricotta
- 1 pound mozzarella cheese shredded
Instructions
- In a large saucepan over medium heat, brown the ground beef. Drain excess grease, then add the chopped onion, sliced mushrooms, minced garlic, basil, salt, and pepper.
- Cook, stirring for 2–3 minutes until the vegetables begin to soften. Add the diced tomatoes and tomato paste, stir to combine, lower the heat, cover, and simmer for about 30 minutes, stirring occasionally. If short on time, 15 minutes will still yield good flavor.
- Preheat the oven to 375°F (190°C).
- Spread one-third of the meat sauce in the bottom of a baking dish to form a thin layer. Sprinkle one-third of the shredded mozzarella over the sauce. Arrange half of the uncooked ravioli in a single layer over the cheese.
- Repeat with another third of the meat sauce, another third of the cheese, and the remaining ravioli.
- Top with the final third of the meat sauce and the last third of the mozzarella.
- Bake for 30 minutes, or until the cheese is melted and beginning to brown and the filling is hot and bubbling. Let the lasagna rest for 10 minutes before cutting into squares and serving.
- Author: Andi
- Prep Time: 10
- Cook Time: 70
If you need a gluten-free alternative or prefer gluten-free noodles, try The Weary Chef’s Lazy Lasagna or Skillet Lasagna for other quick lasagna-style options.
