Baked Ravioli Lasagna

A generous Ravioli Lasagna layered with Italian sausage, onions, spinach, a ricotta blend, and a healthy helping of mozzarella. This comfort food recipe is a real crowd-pleaser, and it can be prepped up to 24 hours in advance and stored in the fridge.

Course main meal pasta

Cuisine American

Keyword cheese ravioli lasagna, how to make lasagna with frozen ravioli, how to make ravioli lasagna

Prep Time 25

Cook Time 1 40

Servings servings

Calories 729kcal

Author Beth Pierce

Ingredients

1 pound Italian sausage
1 medium onion chopped
4 cups baby spinach
2 cloves garlic minced
Kosher salt and black pepper to taste
15 ounces ricotta cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 large egg
2 24 ounces jars marinara or spaghetti sauce
40 ounces frozen cheese ravioli
2 ½ cups shredded mozzarella cheese
2 tablespoon chopped fresh parsley

Instructions

Preheat oven to 375 degrees f. Spray a deep 9x13-inch dish with nonstick cooking spray.
Start browning the Italian Sausage over medium heat in a large skillet. When it is about halfway browned, add the onion and continue cooking until the sausage is browned and the onion is soft. Drain any excess grease. Reduce the heat to medium-low and add the spinach, stirring and cooking until wilted. Add the garlic and continue cooking for 1 minute while stirring constantly. Season with kosher salt and black pepper to taste. Set the mixture aside.
In a medium bowl, stir together the ricotta cheese, Parmesan Cheese, Italian seasoning, and egg.
Spoon 1/2 cup marinara into the bottom of the prepared casserole dish. Spread a layer of cheese ravioli, followed by the browned sausage mixture, then about 2 1/2 cups marinara. Follow up with another layer of cheese ravioli, the ricotta mixture, another layer of cheese ravioli, about 2 1/2 cups marinara, and the shredded mozzarella.
Cover with aluminum foil and bake for 1 hour. Remove the foil and bake for 20-30 minutes or until the cheese is melted and lightly browned and the casserole is heated through. Sprinkle with fresh parsley.

Notes

I prefer to use Italian sausage because of the extra flavor, but you can substitute ground beef or ground turkey. However, add 1 teaspoon Italian seasoning to the browned meat at the same time as the minced garlic.
You can use refrigerated ravioli but reduce the cooking time by 10 minutes with the foil on and 10 minutes with the foil off.
To drain excess fat from browned meat simply tilt the pan slightly and absorb the grease with a paper towel. It is much easier than trying to drain it and risk dumping the browned meat.
There is no need to defrost the ravioli. Use straight from frozen.
Use a large, deep 9x13-inch casserole dish for this recipe. I use my lasagna dish, but a deep casserole works well too.
After baking, let the lasagna rest for 20-30 minutes before slicing.
This recipe feeds 10-12, so it is great for large families, sleepovers, and leftovers.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at a reduced power so it heats all the way through.

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