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Only 6 ingredients needed for this Ravioli Lasagna Bake. Tips, tricks and variations to create this dinner recipe your family will love.
The family has been crazy for stuffed pastas. Ever since we made this tortellini soup over the holidays, I’ve been wondering what stuffed pasta I wanted to work with next.
Ravioli has been a favorite of mine since I was little. So since I was also craving lasagna, I made this easy ravioli lasagna bake. It is perfect for busy weeknights, and it makes just a small 8×8 pan so you don’t end up with too many leftovers.
Why you’ll love this recipe:
Only 6 ingredients
Make ahead and bake later
Uses your favorite ravioli and spaghetti sauce brands
Easy to throw together on weeknights
Can I bake ravioli instead of boiling it?
Yes. This no boil ravioli bake works perfectly in the oven. The sauces will bake into and soften the ravioli perfectly without it being mushy. It’s important to cover the casserole during the first 30 minutes of baking so that the steam helps cook the ravioli.
Beef. If you’d like you can leave out the beef for a vegetarian lasagna.
Onion. White onion works well.
Garlic. I take a shortcut and keep minced garlic in my fridge. Use two teaspoons of minced garlic, or 4 cloves.
Frozen ravioli. I tested this recipe with frozen ravioli. Use cheese and spinach for a great flavor, or any other ravioli flavor combo you’d like.
24ouncesRao’s Homemade Marinaraor your favorite sauce
6ouncessmoked provolone cheese8 slices
Preheat the oven to 400º Fahrenheit. Spray a 9×9 baking dish with cooking spray.
Brown the ground beef, onion and minced garlic in a skillet over medium heat. Cook and stir until the beef is all browned. Drain off any fat.
Place ½ cup marinara sauce in the bottom of the prepared pan.
Layer with half of the frozen ravioli.
Spread all of the meat mixture over the ravioli.
Top with 4 slices of provolone.
Spread half of the remaining sauce over top.
Then layer the remaining ravioli, sauce and 4 more slices of cheese.
Spray a piece of aluminum foil with cooking spray.
Cover the baking pan and bake for 30 minutes.
Remove the cover and bake for an additional 10 minutes.
If you’d like it a little browned on top, place it under the broiler for 2-3 minutes on low.
Allow the lasagna bake to rest for 5 minutes before serving.
The calories shown are based on the recipe serving 6 people, with 1 serving being ⅙ of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Can you use fresh ravioli instead of frozen?