Ravioli lasagna bake gives you the layers and melted cheese of classic lasagna with none of the noodle boiling, just meaty sauce, cheese filled ravioli, and a golden mozzarella crust.
Ground chuck and sweet Italian sausage build a rich sauce, and frozen ravioli go straight into the dish, which turns a full dinner into 15 minutes of prep.
Table of Contents
Why This Ravioli Lasagna Bake Recipe Works
Cheese ravioli take the place of both noodles and ricotta, so each layer already has a creamy filling and you skip the extra bowl of cheese mixture.
Browning beef and sausage together gives the marinara sauce depth, and the sausage fat carries fennel and garlic flavor through the whole dish.
Baking covered first steams the ravioli until tender, and the final uncovered bake browns the cheese into bubbling golden patches.
Ingredients for Ravioli Lasagna Bake
- 1/2 pound ground chuck
- 1/2 pound sweet Italian sausage, casings removed
- 32 ounces marinara sauce, 1 large jar
- 1/2 teaspoon Italian seasoning
- 16 ounces freshly shredded mozzarella cheese, divided
- 1/2 cup freshly grated Parmesan cheese, divided
- 24 ounces cheese ravioli, fresh or frozen, about 30 ravioli
- 1/4 cup chopped fresh basil, for garnish
Ground chuck and sausage. The mix of beef and pork sausage adds both rich beefy flavor and herby seasoning, and both must reach 160 degrees F.
Marinara sauce. A thick jarred sauce works well, because thin sauce can make the ravioli layers watery as they bake.
Cheese ravioli. Use them straight from the package, fresh or frozen, and do not boil them first or they will turn mushy.
Mozzarella. Shred a block yourself because bagged shreds contain coating that can keep the cheese from melting smoothly.
Parmesan. Freshly grated Parmesan adds a nutty saltiness that balances the sweet tomato sauce.
How to Make Ravioli Lasagna Bake
1. Heat the oven Preheat the oven to 375 degrees F and spray a 9×13 inch casserole dish with nonstick spray.
2. Brown the meat In a large skillet over medium heat, cook the ground chuck and sausage, breaking them up, until browned and no pink remains.
3. Drain the fat Move the meat to a paper towel lined plate with a slotted spoon, discard the fat, then return the meat to the skillet.
4. Make the sauce Stir in the marinara and Italian seasoning and mix well, heating it through for a minute or two.
5. Build layer one Spread one third of the meat sauce in the dish, then arrange 15 ravioli in a single layer on top.
6. Build layer two Cover with another third of the sauce, then sprinkle half of the mozzarella and 1/4 cup of the Parmesan over the top.
7. Build layer three Add the remaining 15 ravioli, spread the last third of the sauce over them, and finish with the remaining mozzarella and Parmesan.
8. Bake covered Cover the dish tightly with foil and bake for 30 minutes.
9. Bake uncovered Remove the foil and bake for 15 to 20 minutes more, until the sauce bubbles, the cheese turns golden, and the center reaches 165 degrees F. Let the casserole rest for 10 minutes, then garnish with basil.
How to Serve Ravioli Lasagna Bake
Cut the casserole into squares and top with basil. A simple Italian house salad brings crunch, and air fryer garlic bread suits the tomato sauce. Roasted vegetables such as parmesan garlic brussels sprouts or air fryer broccoli cut through the richness. Let the casserole rest first so the squares hold their shape on the plate.
How to Store and Reheat Ravioli Lasagna Bake
Cool the casserole within 2 hours and refrigerate it covered for up to 3 days. For longer storage, wrap portions tightly and freeze them for up to 3 months. Thaw overnight in the refrigerator and reheat covered until the center reaches 165 degrees F, then uncover briefly to crisp the cheese.
Tips and Variations for Ravioli Lasagna Bake
Use thick sauce. A chunky marinara keeps the ravioli layers from turning soupy.
Do not thaw. Frozen ravioli can go straight into the dish, which keeps their shape.
Cover tightly. Seal the foil around the edges so steam stays in and the pasta cooks through.
Rest the dish. A 10 minute rest lets the layers set so servings slice cleanly.
Swap the meat. Use all beef or all sausage if you like, as long as the total weight stays the same.
Add vegetables. Spinach stirred into the meat sauce adds color and a little extra nutrition.
Try other fillings. Spinach or mushroom ravioli work with the same method.
Keep leftovers safe. For clear advice on cooling and reheating leftovers, see the University of Wisconsin Extension leftovers guidance before packing up the dish.
Frequently Asked Questions About Ravioli Lasagna Bake
Can I make ravioli lasagna bake ahead of time?
Yes. Assemble it, cover, and refrigerate for up to a day, then bake covered a little longer because the dish starts cold.
Should I thaw ravioli before making ravioli lasagna bake?
No. Frozen ravioli work straight from the bag, and thawing can make them sticky and fragile.
Can I freeze ravioli lasagna bake?
Yes. Freeze baked and cooled portions for up to 3 months, thaw them overnight in the refrigerator, and reheat until the center reaches 165 degrees F.
Can I use a lighter meat?
Ground turkey and turkey sausage work well. Cook them until no pink remains and they reach 165 degrees F.
What size dish do I need?
A 9×13 inch casserole dish fits both layers of ravioli and the sauce.
Ravioli Lasagna Bake with Beef and Sausage
Equipment
- 9×13 inch casserole dish
- Large skillet
- Slotted spoon
- Aluminum foil
Ingredients
Main Ingredients
- ½ lb ground chuck
- ½ lb sweet Italian sausage casings removed
- 32 oz marinara sauce 1 large jar
- ½ tsp Italian seasoning
- 16 oz freshly shredded mozzarella cheese divided
- ½ cup freshly grated Parmesan cheese divided
- 24 oz cheese ravioli fresh or frozen, about 30 ravioli
- ¼ cup chopped fresh basil for garnish
Instructions
Cooking
- Brown the meat. Heat the oven to 375 degrees F, then brown the beef and sausage in a skillet until no pink remains and drain well.
- Make the sauce. Return the meat to the skillet and stir in the marinara and Italian seasoning.
- Layer. Spread one third of the sauce in a sprayed 9×13 inch dish, add 15 ravioli, then another third of sauce, half the mozzarella, and 1/4 cup Parmesan.
- Finish layering. Add the remaining ravioli, the last of the sauce, and the rest of the cheeses.
- Bake. Cover and bake 30 minutes, uncover and bake 15 to 20 minutes more until bubbling and 165 degrees F in the center, then rest 10 minutes and top with basil.
