Ravioli Lasagna Recipe Video: How to Make Layered Pasta at Home

Ravioli lasagna has always been one of my go-to weekday meals when the kids have after-school sports or activities. It’s a dependable family favorite that can be prepped ahead and on the table in about thirty minutes.

I’ve been blogging since 2009, and while much of what I share now focuses on fresh ingredients, I also rely on quality packaged products when time is limited. Bottled sauces, frozen items, and pre-grated cheese can be perfectly fine options—just know your sources and check labels to make sure the product meets your standards.

If you enjoy Italian food, pasta, or traditional lasagna, this ravioli lasagna is worth trying for a simple family meal.

This dish comes together quickly. Boil the ravioli for the time indicated on the package and drain. While the pasta cooks, mix the spinach-ricotta filling and have your sauce ready. Using a good-quality jarred sauce works well when you need a fast dinner, though homemade sauce is fine if you have it on hand.

Ravioli lasagna is a practical, tasty recipe you’re likely to return to again and again.

Print Recipe

Ravioli Lasagna

Yield: 6-8 Servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ravioli lasagna quickly becomes a family favorite. It’s fast, easy to prepare, and can be assembled ahead—perfect for busy evenings, game days, or casual gatherings.

Ingredients:

• 25 oz. frozen beef ravioli
• 15 oz. container ricotta cheese
• 10 oz. package frozen chopped spinach, thawed and drained
• 1 egg
• 1 tsp. dried basil
• 24 oz. jar pasta sauce, or homemade
• 3/4 cup grated Parmesan

Directions:

1. Cook the ravioli according to the package directions. Drain and set aside.
2. In a bowl, combine the ricotta, drained spinach, egg, and basil until well mixed. Set aside.
3. Coat a 9 x 13-inch baking dish with non-stick spray. Spread 1 cup of the pasta sauce over the bottom of the dish.
4. Arrange half of the cooked ravioli in a single layer, touching end to end.
5. Spread the ricotta-spinach mixture evenly over the ravioli layer.
6. Top with the remaining ravioli and cover with the remaining pasta sauce.
7. Bake uncovered in a 350°F oven for about 30 minutes, or until the sauce is bubbling.
8. Sprinkle the Parmesan over the top and let the dish rest for 10 minutes before serving.

Enjoy!

Notes:
If you prefer non-meat ravioli, there are many varieties available—try butternut squash, mushroom, or other fillings to suit your taste.

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