Easy Ravioli Lasagna

This Ravioli Lasagna is both easy and delicious! Under the golden bubbly mozzarella is layers of Italian sausage and marinara, fresh raviolis and a basil ricotta. So much flavor and perfect for any night of the week!

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How was your weekend?? Did you plant, relax and generally eat all the grilled food?? That’s exactly how our weekend went as well! Friday Pat golfed while I laid in bed all day, the past week wiped me out. SO I did work from the comforts of my bedroom. Saturday we went to a friends, grilled and chatted and played a little PIG which I’ve concluded I’ve lost my basketball touch –not that I’m sure I had it to begin with.

Then on Sunday we went to Bordines and got our tomato and pepper plants, I picked up basil (purple and regular genovese) and a rosemary plant to complete my herb garden. We weeded, rototilled, planted and spent most of the day outside until a storm rolled in. Once it passed we grilled burgers and watched a movie.

On Memorial Day we spent the afternoon on the lake before heading in to grill steaks. Afterwards Pat and I went out on an evening boat ride to fish. I caught 3 to his 2 (in your face Pat!) and it was the perfect evening to conclude a even more perfect weekend.

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Now it’s Tuesday (which feels like Monday, big time) and I’m still riding the relaxing weekend high. Haileigh has her softball districts tonight so cooking dinner probably won’t be happening. But if it was, I would happily pull together this easy ravioli lasagna.  These last few months I’ve really had to get creative in the dinner department. Meals that I could make a head or at least prep ahead of time were my BFF to avoid picking up a pizza or worse. I still have a few recipes yet to share, but first up is this cheesy beautiful meal.

It’s not really hot yet in Michigan, so turning on the oven isn’t a sweaty job– yet. So a meal like this, with a Caesar salad is still occurring and happily so.

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As I’ve mentioned, we’ve been busy. I’m either in the kitchen cooking or washing dishes or at a softball field watching Haileigh or Malloree for about 4 to 5 hours an evening. SO easy is using store-bought (fresh) raviolis. One day I’ll make my own. I’ve been saying that since my girls were 9 and 6 but it’s still on my to-do list.

Other ingredients include, 2 cups homemade marinara (or your favorite store-bought, is fine too) I’m using the recipe from my cookbook (affiliate). You’ll also need; 1 pound hot or mild pork sausage, 1 cup diced yellow onion, fresh garlic, 1 cup low-sodium chicken broth, 2 cups ricotta cheese, an egg, parmesan and Mozzarella cheese, fresh basil, parsley, salt and pepper.

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I first cooked the Italian sausage with the onions in a 10-inch skillet until the pork was no longer pink and the onions translucent. Then added in the fresh garlic and cook for 1 to 2 minutes.

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Then pour in the homemade marinara and chicken broth. Simmer for 10 minutes and then remove off of the heat and set off tot he side.

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Then in a medium bowl combine 2 cups whole milk ricotta cheese, a whole egg, 1/3 cup freshly grated Parmesan cheese, 2 tablespoons finely chopped parsley and 1 tablespoon sliced fresh basil with a few pinches kosher salt and freshly ground black pepper. Stir to combine

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Lightly spray a casserole dish with olive oil and gather the ricotta mixture, marinara meat mixture, 2 cups freshly grated mozzarella and the raviolis. I’m using 20 ounces, one package or cheese filled and the other is spinach and cheese filled. Use whichever filling you prefer!

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Spread 1/3 of the sauce in the bottom of your baking dish and add 1 layer of raviolis.

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Then top with half of the ricotta mixture and spread it evenly over the raviolis. The ricotta mixture is easier to spread if not super cold.

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Then add another third of the sauce and spread it over top.  Top with remaining raviolis, ricotta mixture and the remaining sauce. Sprinkle the mozzarella over the top, cover with foil and bake in your preheated 350Ā° oven for 40 minutes. Carefully uncover and continue to bake for 10 to 15 minutes or until the sauce is bubbling and the cheese is golden brown in spots.

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Allow the ravioli lasagna to cool for 10 minutes before serving.

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Serve with a few basil leaves and extra grated Parmesan cheese.

This easy ravioli lasagna is a family favorite and perfect for any night of the week. There’s no fighting with lasagna noodles, just a quick throw together meal that is cheesy and delicious. If you’re not in the mood to cook but want a comforting meal, this is your jam.

Enjoy! And if you give this recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 6+ servings, depending

Easy Ravioli Lasagna

Easy Ravioli Lasagna
This Ravioli Lasagna is both easy and delicious! Under the golden bubbly mozzarella is layers of Italian sausage and marinara, fresh raviolis and a basil ricotta. So much flavor and perfect for any night of the week!
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes


  • 1 pound mild or hot Italian sausage (bulk)
  • 1 cup diced yellow onion
  • 3 cloves minced fresh garlic
  • 2 cups your favorite marinara
  • 1 cup low-sodium chicken broth
  • 20 ounces fresh raviolis (uncooked)
  • 2 cups (16 ounces) whole milk ricotta cheese
  • 1 large egg
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley, plus more for serving
  • 1 tablespoon sliced fresh basil, plus more for serving
  • 2 pinches kosher salt
  • freshly ground black pepper
  • 2 cups freshly shredded mozzarella cheese


In a 10-inch skillet cook the sausage and onions until the sausage is no longer pink. Add in the garlic and cook for 1 to 2 minutes. Pour in the marinara and broth, stir and simmer for 10 minutes.

Meanwhile, in a medium bowl, combine the ricotta, egg, Parmesan, parsley, basil and few pinches of kosher salt and black pepper.

Lightly spray a medium baking dish (8x10) with olive oil. Spread 1/3 of the sauce down in the baking dish and place half of the raviolis on top. Spread 1/2 of the ricotta mixture over top, then spread with 1/3 more of the sauce. Arrange the remaining raviolis, spread the last of the ricotta before pouring the rest of the meat sauce over top.

Sprinkle the mozzarella cheese over top. Cover with aluminum foil and bake in your preheated 350 degree oven for 40 minutes. Uncover and bake for 10 to 15 minutes or until the cheese is melted and golden an the sauce is bubbling.

Allow the ravioli lasagna to cool for 10 minutes before slicing and serving with extra parsley and basil scattered over top.

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19 Responses to “Easy Ravioli Lasagna”

  1. #
    Susan — May 31, 2017 at 12:53 pm

    This is a really intriguing idea. I have a standard lasagna recipe I like, except that it’s a lot of work and makes 10 servings – way much for 2 people. Even though I don’t generally buy things like pre-made ravioli, they could be worth it for this.

    • Laurie McNamara replied: — May 31st, 2017 @ 5:25 pm

      I think you’ll enjoy it! I try to find good quality raviolis when making this recipe šŸ™‚

  2. #
    Susan P — May 31, 2017 at 2:36 pm

    Oh my, this looks so delicious. What a great idea! Will definitely make it. Thanks for the recipe.

  3. #
    Jen P. — May 31, 2017 at 4:42 pm

    This was amazing and delicious and so easy…BUT trying to the spread the cheese mixture over the ravioli was a disaster!! I don’t know how you did it, but for me it stuck to all the ravioli and it went everywhere, didn’t stay in a pretty layer… I did my best, and the second layer went better but what a mess haha šŸ˜‰ Thankfully it gets all covered up with the sauce and mozzerella, and the rest of the family had no idea…my little secret!! Thanks for another fabulous family dinner Laurie!

    • Laurie McNamara replied: — May 31st, 2017 @ 5:24 pm

      Oh I’m so glad, Jen! I think the reason why my ricotta was so spreadable is because it was sitting for a bit while I was blogging/cooking the recipe. I’ll make a note in the post letting readers know that a cold ricotta won’t be easily spreadable. Have a great day ā¤ļø

  4. #
    Carrie — June 1, 2017 at 5:29 pm

    Hi, Laurie! I’m new to your blog and am thoroughly impressed! I’m not a very experienced cook but I want to improve, and I’m eager to find wholesome recipes that are “doable” for a busy family with four young kiddos :)… I need recipes that are healthy but not complicated. I really like what I see on your blog, so I just ordered your cookbook! In the meantime, I’d like to try your Easy Ravioli Lasagna. Would the Roasted Garlic Marinara recipe on your website work well with this recipe? I haven’t found a store-bought marinara that I love yet. (Is there one that you’d recommend for the ravioli lasagna?) Thank you!

    • Laurie McNamara replied: — June 3rd, 2017 @ 10:35 pm

      Hi Carrie! Yes, the roasted garlic marinara would totally work here! That particular marinara recipe makes 4 cups, so you will only need half of it to make the ravioli lasagna. Enjoy!

  5. #
    Sabrina@cookwarelab — June 9, 2017 at 1:20 pm

    Yummy… This recipe looks delicious. I can’t try to make this one. I will let you know!

    • Laurie McNamara replied: — June 18th, 2017 @ 8:28 am

      I”m looking forward to hearing your thoughts on this recipe, Sabrina! Enjoy! šŸ™‚

  6. #
    Jackie — June 11, 2017 at 8:15 am

    Hi Laurie

    Can you use frozen thawed ravioli in this recipe.

    • Laurie McNamara replied: — June 18th, 2017 @ 8:25 am

      Hi Jackie, I think you could leave them frozen and just bake it a little longer (covered). Test them by inserting a knife in a few spots and checking to make sure the tip of the knife is hot when you remove it. Then uncover and finish baking. To be honest though I haven’t tested it, but I don’t see why you couldn’t make it easier on yourself and leave it frozen. I hope this helps! šŸ™‚

  7. #
    Linda — June 22, 2017 at 9:34 am

    I just made this on Tues. night for dinner…it was a GRAND SLAM!!!! my husband loved it. I am so used to making my spaghetti sauce with ground beef and Italian sausage…so to have a sauce with only Italian sausage was such a wonderful switch. I will definitely make this again…but probably not as often as my husband would like..ei:weekly!!

    • Laurie McNamara replied: — July 3rd, 2017 @ 8:38 pm

      So glad to hear it!

  8. #
    Kate Filut — July 13, 2017 at 10:14 pm

    Hi Laurie!

    Can’t wait to try this! I’m assuming you can freeze before cooking?! Would you let it thaw first?


  9. #
    Claudia Davis — September 1, 2017 at 1:31 am

    Did you use one package of 20 ounces of ravioli or two packages of 20 ounces of ravioli totaling 40 ounces? I am assuming its 20 ounces total.

    • Laurie McNamara replied: — September 8th, 2017 @ 7:58 am

      Yes, Claudia! (sorry for the delay!) I used two 10 ounce packages. Enjoy!

  10. #
    Kathy Pennisi — December 29, 2017 at 3:22 pm

    Hi Laurie,

    Your recipes are awesome and I have been using them to make meals everyday this week! I am currently looking into making this one and was wondering if the store bought raviolis are meat or cheese?


    • Laurie McNamara replied: — January 3rd, 2018 @ 8:39 am

      Hi Kathy! I’m so honored! The raviolis in this recipe are both cheese filled and spinach (and cheese filled). Enjoy!

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