Ravioli Lasagna Cheese Bake

Layers of cheese ravioli, rich meat sauce, and creamy ricotta make this Ravioli Lasagna the weeknight kind of comfort food I know my whole family will devour. It comes together fast and always gets second-helpings at the table. If you love lasagna but want it easier and a little extra cheesy, you will love this shortcut classic.

I first tried this on a rushed Tuesday night when my usual lasagna just felt like too much. Since then my kids ask for it by name and it disappears before I get seconds.

Ingredients

• Ground beef: Brings savory flavor and richness I prefer 85 to 90 percent lean for the best balance
• Small onion: Adds a mild sweetness and depth Select a tight-skinned onion with no soft spots
• Marinara sauce: Brings a tangy tomato flavor Use your favorite jarred variety or homemade for extra flavor
• Fresh garlic: Boosts aroma and brings bite Choose plump cloves with no green shoots
• Ricotta cheese: Makes the dish creamy and luscious Whole milk ricotta is best for richness and texture
• Large egg: Binds the ricotta filling and helps it set Choose an egg with a clean uncracked shell
• Shredded parmesan cheese: Lends a salty sharp note Always use freshly grated for best taste
• Fresh parsley: Brightens every bite and adds freshness Look for deep green leaves and snip just before using
• Garlic powder and onion powder: Add layers of savory flavor Go for fragrant powders without clumps
• Frozen cheese ravioli: A shortcut to cheesy layers Choose a brand with quality cheese and sturdy pasta
• Shredded mozzarella cheese: Melts perfectly for a gooey finish Buy block mozzarella and shred your own for meltier results
• Minced parsley for garnish: Adds color and a hint of fresh flavor Use just before serving for best color

Instructions

Prep the Baking Dish:

Spray a thirteen by nine inch baking dish thoroughly with nonstick spray This makes cleanup easier and helps the lasagna slice cleanly later

Brown the Meat and Onion:

Heat a large skillet on medium and add the ground beef plus diced onion Cook until the beef is deeply browned and crumbly about eight minutes Stir frequently and spoon off excess grease for a lighter sauce

Simmer with Marinara and Garlic:

Add the marinara sauce and freshly minced garlic to the hot pan Bring to a gentle simmer and cook for five minutes so the flavors come together and the garlic mellows Stir as needed so nothing sticks

Mix the Ricotta Filling:

In a small mixing bowl combine ricotta cheese large egg parmesan parsley garlic powder and onion powder Stir until everything is smooth and well blended This is your creamy cheesy layer

Begin Layering:

Spread one third of your meat mixture evenly across the prepared baking dish The layer should completely cover the bottom and help anchor the rest of the lasagna

Add Ravioli and Ricotta Layers:

Arrange a single even layer of frozen cheese ravioli over the meat Next dollop half the ricotta mixture over the ravioli and gently spread Repeat the layers ending with a final layer of meat sauce on top so every bite is saucy

Top with Cheese and Bake:

Sprinkle your shredded mozzarella in an even layer across the surface Cover the dish tightly with foil to keep in the moisture and bake at three hundred fifty degrees for forty minutes

Brown the Cheese:

Remove the foil after forty minutes and return the pan to the oven Bake another ten minutes until the cheese is bubbly and golden brown

Rest and Serve:

Let the lasagna sit at room temperature for ten full minutes before cutting This helps it set and makes for perfect slices Garnish with minced parsley for a fresh finish

Mozzarella is my secret favorite here because I love the gooey stretch and browned edges My kids always try to steal the cheesiest corner and the parsley always brings a pop of color that makes everyone smile when we bring it to the table

Storage Tips

Store leftovers covered tightly in the fridge for up to three days If you want to freeze portions wrap each serving in plastic wrap then foil and freeze for up to three months For best reheating bake in a covered dish at three hundred fifty degrees until hot or microwave individual slices

Ingredient Substitutions

Ground turkey or Italian sausage can replace beef for a lighter or spicier flavor Blend in some cooked spinach or sautéed mushrooms to boost vegetables If ricotta is hard to find cottage cheese works in a pinch with a slightly different texture You can use chicken ravioli for a fun twist on the main flavor

Serving Suggestions

Serve this ravioli lasagna with a simple green salad and garlicky bread to soak up the sauce For a big gathering double the recipe in two pans It also pairs well with roasted vegetables like broccoli or a tangy cucumber salad

Cultural and Historical Context

Lasagna in Italy is a labor of love but this American shortcut with ravioli gives you all the layers of comfort without the effort I love how easy it makes a classic dish for any home cook This recipe really celebrates the modern love for convenience while still feeling like a big family dinner

Seasonal Adaptations

Swap in spinach ravioli for a spring touch Try pumpkin or butternut squash ravioli in autumn for warmth Add thawed frozen peas or roasted peppers for more color in summer

Success Stories

This dish is perfect for potlucks since it travels well and guests always ask for the recipe My neighbor who never liked ricotta ended up going for seconds the first time she tried this and my kids have asked for seconds every time

Freezer Meal Conversion

To freeze before baking assemble the dish as directed then wrap tightly in foil and freeze Thaw overnight in the refrigerator and bake as usual Cover for the first forty minutes then uncover to brown the cheese If baking directly from frozen add about fifteen minutes to your covered baking time

This recipe saves time yet tastes like a weekend dinner. Everyone in my family agrees it is just as delicious as traditional lasagna with a whole lot less work.

Recipe FAQs

→ Can I use a different type of meat?

Yes, ground turkey or Italian sausage are great alternatives to beef for distinct flavors.

→ Do I need to thaw the ravioli first?

No, use frozen ravioli directly for convenient layering and perfect texture after baking.

→ How do I store leftovers?

Cool completely, cover tightly, and refrigerate for up to 3 days. Reheat in oven or microwave.

→ Can this be made ahead of time?

Yes, assemble up to one day in advance and refrigerate. Bake as directed when ready to serve.

→ What side dishes pair well?

Try a crisp green salad, garlic bread, or roasted vegetables for a balanced meal.

→ Can I freeze this dish?

Yes, assemble and freeze before baking. Thaw overnight in fridge and bake as usual.