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Ravioli Lasagna

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Ravioli Lasagna

Ravioli Lasagna

Jessica Braider
Making lasagna out of ravioli is a great trick, because it saves time by eliminating several steps in making traditional lasagna. You can substitute your favorite vegetables, such as mushrooms or spinach for those I have suggested, or add some sausage for a heartier dish. This is a great recipe to get your older kids cooking (8 and up, with supervision). They will probably love designing their own lasagnas!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine Italian
Servings 6 servings


  • 26 oz. tomato and basil pasta sauce
  • 20 oz. refrigerated cheese ravioli (use wheat/gluten-free ravioli if needed)
  • 1/2 red bell pepper finely diced
  • 3 carrots shredded, or use shredded zucchini (about 1 cup)
  • 1 1/2 cups part-skim shredded mozzarella cheese (or use any variety)
  • 1 cup pre-cooked pork, turkey, chicken, or vegetarian sausage (use wheat/gluten-free, if needed), thinly sliced (optional)


  • Preheat the oven to 375 degrees. Coat a 9-inch square baking dish and the bottom side of a square aluminum foil sheet with nonstick cooking spray.
  • Spread a few spoonfuls of sauce in the bottom of the dish.
  • Top it with 1 layer of uncooked ravioli (let their edges touch but not overlap). Top the ravioli with 1/2 of the sauce, 1/2 of the vegetables, 1/2 of the cheese, and all of the sausage (optional).
  • Repeat the layers once more, starting with the ravioli and ending with the cheese. (You will probably have some leftover ravioli, which you can cook separately for pickier eaters.)
  • Cover the lasagna tightly with the foil, sprayed side down.
  • Cook it for 1 hour, removing the foil for the last 5 minutes of baking. (If your pan is almost full to the top with the ravioli and the sauce, put it on top of a baking sheet while it’s cooking in case the sauce bubbles over.) Serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months.


Do Ahead or Delegate: Dice the bell pepper, grate the carrot or zucchini if necessary, shred the mozzarella cheese if necessary and refrigerate, slice the sausage if using and refrigerate, or fully prepare and refrigerate or freeze the lasagna.
Scramble Flavor Booster: Stir 1/4 – 1/2 tsp. crushed red pepper flakes into the sauce, or spice individual portions at the table if not every family member enjoys spicy food.
Tip: Why spray the foil? When you make a covered casserole that is topped with cheese, spraying the foil with nonstick spray before covering it (sprayed-side down) will prevent the melted cheese from sticking to the foil during cooking.
Nutritional Information Per Serving (% based upon daily values): Calories 320, Total Fat: 12g, 18%; Saturated Fat: 5g, 25%; Cholesterol: 95mg, 32%; Sodium: 900mg, 38%; Total Carbohydrate: 35g, 12%; Dietary Fiber: 3g, 12%; Sugar: 12g; Protein: 19g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Company/Entertaining, Dinner, Fall, Freezer-Friendly, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, Nut-Free, Potluck/Buffet, Spring, Summer, Vegetarian, Winter
Tried this recipe?Let us know how it was!
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