This small batch Ravioli Lasagna is my go-to recipe when I want lasagna on a weeknight without all the fuss. All you need is ravioli, ground beef, pasta sauce, mozzarella, and Italian seasoning. It makes 6 servings, just the right size for feeding a family. You can even assemble it ahead of time and pop it in the oven when you get home from work.
The ravioli does all the heavy lifting here. It handles the pasta layer and the cheese filling at the same time, so you skip the ricotta mixing, the separate noodle boiling, and all the extra steps that make traditional lasagna a weekend-only project.
If you love easy pasta bakes like this one, my one-pot creamy ground beef pasta is another weeknight staple your family will ask for again and again.
Ingredients
Substitutions
- Ground Beef - I like to use lean 90/10 ground beef so there's little to no fat to drain. You can also swap in 12 oz of Italian sausage for extra flavor. Italian sausage will bring more seasoning on its own, so you can pull back a little on the Italian seasoning if you go that route.
- Italian Seasoning - A quick way to season the meat without measuring out multiple spices. If you don't have Italian seasoning on hand, mix of dried oregano, basil, and garlic powder together.
- Marinara Sauce - Use your favorite jarred sauce. I like Rao's Arrabbiata Spicy Marinara for its flavor and texture.
- Refrigerated Cheese Ravioli - I used Rana 4 Cheese Ravioli in this recipe. If you only have frozen ravioli, that works too, follow the frozen ravioli instructions in the notes below.
Full ingredient list with quantities in the recipe card below
How to Make Lasagna Ravioli Bake
Step 1 | Brown the Ground Beef
Cook the beef with Italian seasoning over medium-high heat until browned, breaking it up as it cooks.
Step 2 | Assemble the Ravioli Lasagna
In a 9x9 pan, layer ¼ of the sauce, half the ravioli, half the beef, ½ cup cheese, another ¼ sauce, remaining ravioli, and then the rest of the beef, sauce, and cheese.
Step 3 | Bake
Bake for 30-35 minutes, until bubbly and the cheese is melted. Let rest for a few minutes before serving.
Using Frozen Ravioli
If you want to use frozen ravioli, add 10-15 minutes to the bake time and cover with foil for the first 25 minutes. Then uncover and bake until everything is hot, bubbly, and the cheese is golden on top.
Tips
Sauce on the bottom first - That first layer of sauce on the bottom of the dish keeps the ravioli from sticking and drying out. Don't skip it.
Let it rest before serving - Give the ravioli lasagna a few minutes to rest after baking. This helps the layers set up so it's easier to scoop and serve without everything sliding apart.
Make It Ahead of Time!
Assemble the full lasagna up to a day in advance, cover tightly, and refrigerate. When you're ready to eat, bake it straight from the fridge and add 5-10 extra minutes to the bake time.
Sore any leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave with a splash of water or extra sauce to keep it from drying out.
Sides
- Texas Toast or Garlic Bread - Perfect for scooping up the extra sauce. My Texas toast garlic bread is only four ingredients and takes 12 minutes.
- Simple Green Salad - Something light and acidic balances the richness of the bake.
Small Batch Lazy Ravioli Lasagna
Ingredients
- 1 pound lean ground beef 90/10
- 1 tablespoon Italian seasoning
- 1 25 oz jar marinara sauce
- 20 oz package refrigerated cheese ravioli I like Rana 4 Cheese Ravioli
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F.
- Heat a large skillet over medium-high heat. Add the ground beef and Italian seasoning. Cook until the beef is browned and no longer pink, breaking it up as it cooks. Remove from heat.
- Spread ¼ of the marinara sauce over the bottom of a 9x9-inch baking dish.Add half of the ravioli in a single layer. Top with half of the cooked ground beef and ½ cup of the mozzarella.Spread another ¼ of the marinara sauce over the cheese. Add the remaining ravioli in a single layer, followed by the remaining ground beef.Pour the remaining marinara sauce evenly over the top, then sprinkle with the remaining 1 ½ cups mozzarella.
- Bake uncovered for 30-35 minutes, until the sauce is bubbling and the cheese is melted.
- Let the ravioli lasagna rest for 5-10 minutes before serving. This gives the layers a chance to set up and makes it easier to scoop.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!