Ravioli Lasagna Recipe
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Ravioli Lasagna Recipe

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When you taste this casserole, you'll think it came from a complicated, from-scratch recipe. Really, though, it starts with frozen ravioli and has only three other ingredients. —Patricia Smith, Asheboro, North Carolina
Featured In: Top 10 Lasagna Recipes
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES: 6-8 servings


  • 1 pound ground beef
  • 1 jar (28 ounces) spaghetti sauce
  • 1 package (25 ounces) frozen sausage or cheese ravioli
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1-1/2 cup: 438 calories, 18g fat (7g saturated fat), 77mg cholesterol, 1178mg sodium, 42g carbohydrate (7g sugars, 5g fiber), 26g protein.


  1. In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef, and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese.
  2. Cover and bake at 400° for 40-45 minutes or until heated through. Yield: 6-8 servings.
Originally published as Ravioli Lasagna in Casserole Cookbook 2001, p306

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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AUgirl2 User ID: 1858844 259133
Reviewed Jan. 3, 2017

"Really easy. Love. Virtually no cleanup. Love more. I added some seasonings and such to the sauce but just to spice things up. Good concept but we were disappointed overall. Think it was the frozen cheese ravioli. Not a big selection in our region for frozen pasta. Think I'll try a chicken artichoke alfredo version next time and use a refrigerated pasta instead of frozen. Also will cut the recipe in half for the two of us. Not bad though! Will keep working at it."

hazel User ID: 9007243 258836
Reviewed Dec. 30, 2016

"Great idea I'm glad I tried it. My modification: I used different types of ravioli flavors from Trader Joes for each layer. One layer cheese and spinach ravioli then sauce and cheese, next layer mushroom and cheese ravioli, sauce and cheese, etc.... I used about 4 different types (all vegetarian for my son ) and family loved it! For the meat eaters I poured TJ 's turkey bolognese sauce and sprinkled Parmesan cheese over the top of individual portion before serving."

lauramarielawson User ID: 5246360 257737
Reviewed Dec. 5, 2016

"Really good and really easy. Will try with Italian sausage next time to spice it up a little. My three year old and five year old loved it."

nochismas User ID: 292487 256516
Reviewed Nov. 7, 2016

"This recipe was fast and easy! I did half ground beef, and half no meat (for my daughter) Needless to say it's just about gone. I used spinach & cheese ravioli's. Great Recipe! Very easy!"

gqern20 User ID: 7350957 255034
Reviewed Oct. 5, 2016

"Made this the first time and it turned out delicious. It was very simple to make and prepare. Definitely will add this to my repitoire. Thanks again for another great and simple recipe."

justmbeth User ID: 1196484 248895
Reviewed May. 31, 2016

"Amazingly good for so simple ingredients and much better than plain ravioli and sauce."

habenaroman User ID: 7905288 248060
Reviewed May. 10, 2016

"Simply fantastic. Used Italian sausage instead of ground beef. Too easy."

patstar User ID: 1441114 247268
Reviewed Apr. 19, 2016

"Where can you buy the "Frozen Cheese Ravioli"?"

ferryal User ID: 3337544 247149
Reviewed Apr. 16, 2016

"Absolutely FANTASTIC! This recipe is so versatile that can be altered with different ingredients according to ones liking. I made it for dinner last night & my husband kept on raving about it. Here are my changes, used ground turkey (dietary restrictions) instead of beef, portobello mushroom ravioli & low fat shredded Italian blend cheese, little Romano cheese, Tuscan herb mixture. Cooked the ground turkey then added the pasta sauce to it in the same pot. Followed the recipe from there & sprinkled 2 tablespoons of grated Romano cheese on top. I made this yesterday morning and left it in the fridge, brought it to room temp. 2 hours before baking. Frankly, I rather make this than lasagna, since its easier, lighter & tastier. Patricia, thank you so much for sharing your wonderful recipe. This is a keeper in my recipe file."

LindaCincinnati User ID: 8431987 247057
Reviewed Apr. 13, 2016

"I agree with Southern Master. Seems like lately a lot of people who haven't made the recipes are just using the recipes as soap boxes to trash the salt content and not rate the recipe. Go to low or no salt recipe websites and let the people who want to try the recipes do it."

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