Thursday, June 6, 2019

This easy ravioli lasagna bake is a hearty no-brainer dinner to make on busy back-to-school nights. You don’t even have to cook the ravioli, just throw it in frozen. It’s a total crowd-pleaser! And a great make-ahead meal too.
You can make this lasagna as easy or extensive as you want it to be. You can add sausage to the sauce, or leave it out. You can layer sliced zucchini or other squash, if you have it around. You can jazz up the ricotta with an egg or spices. Pretty much any way you make it, it’s going to be amazing! I love no-fail recipes like this.


  •     1 pound Italian sausage
  •     1 jar marinara sauce
  •     1 14-ounce can crushed tomatoes
  •     1 tablespoon Italian seasoning
  •     20-25 ounces ravioli, fresh or frozen
  •     15 ounces ricotta cheese
  •     2-3 cups shredded mozzarella
  •     fresh basil, to garnish, optional


  1. In a large skillet, cook and crumble the sausage over medium heat. Drain well.
  2. Add the marinara sauce and crushed tomatoes. Add Italian seasoning.
  3. Preheat the oven to 350 degrees F. Grease the edges of a 9x13 inch casserole dish.
  4. Spoon about a half cup of the sauce into the pan and spread it all around the bottom.
  5. Layer half of the ravioli on top in a single layer.
  6. Spread half of the ricotta over the top of the ravioli (do your best, it doesn't need to be perfect).
  7. Top with half of the remaining sauce.
  8. Sprinkle with about 1 cup of mozzarella.
  9. Repeat the layers: all the remaining ravioli, ricotta, sauce, and another cup or more of mozzarella.
  10. Bake at 350 for about 30-40 minutes, or until bubbly and golden brown. You can broil it for the last minute if you love crispy cheese on top.
  11. Garnish with fresh basil and dig in!
Previous Post
Next Post

post written by: