This easy lasagna is made with layers of frozen cheese ravioli in place of traditional lasagna noodles. You’re going to love how ooey gooey cheesy this ravioli lasagna bake is!
Okay, I have a very important question to ask you.
One that is probably going to cause a lot of controversy.
One that you will likely have super strong feelings about.
Ready?
Okay. Deep breath. Here goes.
When you make lasagna, do you use ricotta cheese or cottage cheese?
I know that a lot of you are angry that I’d even ask that question. Like, why is cottage cheese even an option, because everyone knows that their Italian grandmother uses ricotta and obviously that’s the only way to make lasagna.
It’s just…you guys. I often make lasagna with cottage cheese.
Don’t leave me.
I love ricotta, but my husband? Not so much.
He grew up eating lasagna with cottage cheese and, while he loves restaurant lasagna made with ricotta, when it comes to homemade, he always requests cottage cheese.
So, while this recipe calls for ricotta, I can confirm that cottage cheese works as well. I’ve made it both ways. Personally, I think they’re equally as delicious. But you do you!
Keep your lasagna recipe easy with frozen cheese ravioli!
I know that they make no boil noodles and they’re really super simple for making lasagna, but it seems like half the time my grocery store is sold out of no boil noodles. I hate dealing with boiling hot, sticky, floppy lasagna noodles. Haha!
This recipe eliminates the need for choosing between boiled or no boil noodles and just pops frozen cheese ravioli in the place of lasagana noodles.
You can’t go wrong replacing noodles with cheese ravioli, you know?
I’ve just used a five cheese ravioli from my grocer’s freezer, but you can totally use any type of frozen ravioli you like. The spinach and cheese variety would be really good here too!
This easy lasagna is extra cheesy!
In my house, some cheese is good but more cheese is better. I’m willing to bet that your house is the same way. 😉
An important question that I hear a lot is “when making lasagna what goes on the bottom layer?”
The answer is sauce! You start with a thin layer of sauce on the bottom of your dish to keep the pasta moist and prevent it from sticking and getting crunchy.
If you’re wondering how to reheat lasagna, I recommend using the oven. Bake it, covered, at 350 degrees for about 20 minutes or until it’s warmed through.
I’m using store bought sauce in my ravioli lasagna, but you can definitely sub in my homemade spaghetti sauce if you prefer.
I hope you guys give this easy lasagna recipe a try. It’s a total hit in my house!
When you make this recipe, be sure to snap a pic and share it with me! You can tag it #bunsinmyoven on Instagram!
More pasta recipes to try:
Chicken Spaghetti: Cheesy comfort food!
Italian Pasta Salad: This one is LOADED with veggies, meats, and a simple homemade dressing.
Baked Spaghetti: My family’s absolute favorite spaghetti dish!
Homemade Hamburger Helper: We love how easy this is!
Shrimp Alfredo: Hard to go wrong with this 20 minute dinner!
Ravioli Lasagna
Ingredients
- 1 pound ground beef
- 1 small onion diced
- 24 ounces marinara
- 3 cloves garlic minced
- 2 cups ricotta cheese
- 1 large egg
- ¼ cup parmesan cheese
- ¼ cup chopped parsley
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 25 ounces frozen cheese ravioli
- 2 cups shredded mozzarella
- minced parsley for garnish
Instructions
- Preheat oven to 350 degrees. Spray a 13x9 baking dish with non-stick spray.
- Heat a large skillet over medium heat and add the ground beef and onion. Brown the beef, crumbling it as it cooks. Drain the grease from the pan.
- Add the marinara sauce and garlic and simmer for 5 minutes, stirring often, over low heat.
- While sauce is simmering, mix ricotta, egg, Parmesan, parsley, garlic powder, and onion powder in a small bowl.
- Spoon 1/3 of the meat mixture into the prepared baking dish and spread across the bottom.
- Top with a single layer of ravioli, ½ of the ricotta mixture, and 1/3 of the sauce. Repeat the layers, ending in marinara sauce.
- Sprinkle the top with the shredded mozzarella. Cover tightly with foil and bake for 40 minutes. Remove cover and bake for 10 minutes more.
- Remove from the oven and sprinkle with minced parsley.
- Let set for 10 minutes before cutting and serving.
Tips & Notes:
Nutrition Information:
Angeltat says
Recipe looks good and tasty that is until you added marinara sauce (awful) a good spaghetti sauce or homemade sauce would be better.
Karly says
You can certainly use whatever type of red sauce you prefer.
Kim clark says
I’m gonna try this once it isn’t so hot outside .its 80 degrees and its only 1pm and getting hotter .
But it sounds delicious to me and I will most likely use cottage cheese because I’m on a fixed income and feed 8-10 people most everyday .
Sandy brasher says
My family loved it! It was easy to make and definitely a hit at this house.
Jackie says
What is the egg for???
Karly says
The egg helps bind the cheese so it doesn’t ooze out. This is common in a lasagna. 🙂
Michele G says
Easy to make, rave reviews from family! I did add zucchini chunks to the beef and extra sauce, so mine did not set up as firm, but everyone wanted seconds, so it was a hit!
Karly says
Great idea to add zucchini!
Cookies4kids says
This recipe and your skillet lasagna are just amazing. I made individual casseroles for a dinner party and they were a huge hit. I used the Rana mushroom ravioli which is amazing and trying the spinach for tonight. When I’m in a hurry, I just layer with good shredded cheese instead of the ricotta mixture and it’s almost as good that way. Thanks for such amazing recipes.
Karly says
So glad you enjoy the recipes! Thank you! 🙂
Patricia A says
Really good.
Christine says
What size of cup for cheese
Karly says
Hi Christine! In the US we use measuring cups. It would equal 4 ounces of shredded cheese and about 16 ounces of ricotta.
Rachel says
Delicious! I used cottage cheese in place of the ricotta. I added sautéed mushrooms and baby spinach to the sauce and used 2 (24oz)jars of Raos. We like our lasagna a little saucier and 2 jars was perfect. (If you like a kick to it use 1 jar Raos marinara and 1 jar Raos arrabiata). So good! Rave reviews
Karly says
So glad it was a hit, Rachel! The arrabbiata sounds like a good addition!
Pamela Stinson says
My husband loves this! So easy! Showed my son how to do it and he fixes it at college to impress his friends.
Karly says
Love to hear that!
Kenneth Odister says
I would like to make this recipe but I plan on using Italian sausage instead of ground beef.
Terri says
What size pan do you use?
Karly says
9×13. 🙂
Vanessa Weaver says
Hello, this may be a silly question, but if I’m using cottage cheese instead of ricotta, do I still mix in an egg? I always thought the egg mixed in ricotta was so that it didn’t get liquidy…. obviously not a seasoned chef here lol. Anyway, thanks for your time!
Karly says
Hi Vanessa! I’ve always used the egg regardless of the cheese. It just helps hold the cheese together so it doesn’t ooze out when you slice. 🙂
Katherine Ellis says
Making this tonight for myself and another family. I used cottage cheese, but blended the ingredients with my immersion blender so the cheese was super smooth. With all other the spices and cheese in it, you cannot tell it is not ricotta! Great recipe, thank you!
Zac says
Do you boil the frozen ravioli first or just layer it frozen
Karly says
Just layer it in while frozen.
Cydney says
Can it be frozen you think? And if so, how much longer would the bake time be?
Karly says
I think it could definitely be frozen! Not sure how long it would take in the oven though, maybe an hour instead of 40 minutes? Just keep an eye on it. 🙂