Name: Easy Ravioli Lasagna Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 1 lb ground Italian sausage (or ground beef or turkey); 1 (24 oz) jar marinara sauce; 1 (25 oz) bag frozen cheese ravioli (do not thaw); 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 tsp Italian seasoning; 1/4 tsp crushed red pepper flakes (optional); Fresh basil or parsley for garnish (optional)

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This easy ravioli lasagna casserole is a shortcut version of the classic Italian favorite. By layering frozen cheese ravioli with savory Italian sausage, rich marinara sauce, and lots of melty cheese, I get all the comforting flavors of lasagna without the hassle of boiling noodles or making a homemade sauce. It’s a perfect weeknight dinner that comes together quickly and pleases everyone at the table.

Easy Ravioli Lasagna Casserole

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground Italian sausage (or ground beef or turkey)

1 (24 oz) jar marinara sauce

1 (25 oz) bag frozen cheese ravioli (do not thaw)

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

1 teaspoon Italian seasoning

¼ teaspoon crushed red pepper flakes (optional)

Fresh basil or parsley for garnish (optional)

Directions

I preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

In a large skillet over medium-high heat, I cook the Italian sausage until it’s browned and fully cooked, breaking it apart as it cooks. I drain any excess grease.

I stir in the marinara sauce, Italian seasoning, and red pepper flakes (if I’m using them). I let the mixture simmer for 5 minutes and then take it off the heat.

I spread about ½ cup of the meat sauce on the bottom of the prepared baking dish.

Next, I layer half of the frozen ravioli over the sauce.

I spoon on half of the remaining meat sauce, then sprinkle 1 cup of mozzarella and ¼ cup of Parmesan cheese on top.

I repeat the layers with the rest of the ravioli, meat sauce, and cheeses.

I cover the dish tightly with foil and bake it for 40 minutes.

Then I remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden.

I let the casserole rest for 5 minutes before serving and garnish with fresh basil or parsley if I want a pop of freshness.

Servings and timing

This recipe makes 8 servings.

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour
Each serving contains approximately 420 kcal.

Variations

I sometimes use ground turkey or plant-based sausage for a lighter or vegetarian version.

For a veggie-packed twist, I add sautéed spinach, mushrooms, or zucchini between layers.

I switch up the cheese by using a blend of mozzarella and provolone, or add dollops of ricotta for extra creaminess.

If I’m feeling bold, I’ll use spicy Italian sausage and a spicy marinara sauce for extra heat.

I’ve even tried using meat or spinach ravioli for a flavor upgrade.

Storage/Reheating

To store leftovers, I let the casserole cool completely, then cover it tightly and refrigerate for up to 4 days. For longer storage, I freeze individual portions in airtight containers for up to 3 months.

When I reheat refrigerated portions, I cover them and microwave for 1-2 minutes until hot. If frozen, I thaw overnight in the fridge before reheating, or reheat directly from frozen in the oven at 350°F (covered) for about 25-30 minutes.

FAQs

How do I keep the casserole from getting watery?

I make sure to cook and drain the sausage well, and I use a thick marinara sauce to avoid excess liquid in the final dish.

Can I make this casserole ahead of time?

Yes, I often assemble the casserole earlier in the day or even the night before, then store it covered in the fridge until I'm ready to bake it.

Can I use fresh ravioli instead of frozen?

I can, but I shorten the baking time slightly since fresh ravioli cook faster. I check it around 30–35 minutes into baking.

What other cheeses can I use?

I’ve used provolone, ricotta, or an Italian cheese blend instead of mozzarella or Parmesan for a different flavor and texture.

Is this recipe kid-friendly?

Absolutely. I find that kids love the cheesy layers and mild flavors. I just leave out the red pepper flakes when making it for younger eaters.

Conclusion

This easy ravioli lasagna casserole is one of my favorite comfort meals because it’s rich, cheesy, and super simple to prepare. Whether I’m feeding a crowd or just want reliable leftovers for the week, it always hits the spot. With a few ingredients and minimal prep, I can bring all the flavors of traditional lasagna to the table—no fuss required.

📖 Recipe:

Easy Ravioli Lasagna Casserole

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Author: Cheryl
Total Time: 1 hour
Yield: 8 servings
Diet: Halal

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Description

This easy ravioli lasagna casserole is a shortcut version of traditional lasagna, made by layering frozen cheese ravioli, Italian sausage, marinara sauce, and lots of cheese. It’s a comforting, crowd-pleasing meal that requires minimal prep.

Ingredients

1 lb ground Italian sausage (or ground beef or turkey)

1 (24 oz) jar marinara sauce

1 (25 oz) bag frozen cheese ravioli (do not thaw)

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

1 tsp Italian seasoning

¼ tsp crushed red pepper flakes (optional)

Fresh basil or parsley for garnish (optional)

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large skillet over medium-high heat, cook the Italian sausage until browned and fully cooked, breaking it apart as it cooks. Drain excess grease.
Stir in the marinara sauce, Italian seasoning, and red pepper flakes (if using). Simmer for 5 minutes, then remove from heat.
Spread about ½ cup of the meat sauce on the bottom of the prepared baking dish.
Layer half of the frozen ravioli over the sauce.
Spoon on half of the remaining meat sauce, then sprinkle with 1 cup of mozzarella and ¼ cup of Parmesan cheese.
Repeat the layers with the rest of the ravioli, meat sauce, and cheeses.
Cover the dish tightly with foil and bake for 40 minutes.
Remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden.
Let the casserole rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.