Simple Cheese Ravioli Lasagna Bake

Cheese ravioli lasagna is comfort food that doesn’t need much effort. You don’t have to boil sheets of pasta or mess around with complicated steps. If you can layer things in a dish and put it in the oven, you’re already set. Here’s how I do it at home, broken down in detail, step-by-step, no fluff, just what you need to know.

Why Ravioli?

Lasagna can take a lot of time if you make it the traditional way. All that boiling and stacking—it’s honestly a bit much sometimes. Using cheese ravioli instead of noodles saves you a lot of steps. The ravioli already has cheese inside, so you get all the lasagna vibes without extra work. And you can use either fresh or frozen ravioli. Both work. You just need to adjust for a minute or two if boiling.

What You’ll Need

• Cheese ravioli—fresh, frozen, or homemade. About 1 to 2 pounds, enough to fill your dish.
• Marinara sauce. About 2 to 3 cups. Jarred sauce is fine, or make your own if you want.
• Shredded mozzarella cheese. 2 cups or so. More if you like things extra cheesy.
• Grated parmesan. Half a cup. Not required, but it tastes better.
• A big baking dish. A 9×13 inch one works well.
• Foil, for covering while baking.

If you want to add a twist, toss in some spinach, cooked sausage, or even sautéed mushrooms between layers. It’s not needed, but it’s a good way to use up things you have.

Step-by-Step Guide

1. Prep Your Ingredients

If you’re using frozen ravioli, you don’t have to thaw them. Just open the bag. If you have fresh ravioli, there’s no need to cook it. For dried or homemade, check the package—sometimes they ask for a quick boil.

Set your oven to 375°F (190°C).

2. Get Your Dish Ready

Take your baking dish. Splash a little sauce on the bottom. Just enough to cover so the first layer doesn’t stick. Thin is fine.

3. First Layer: Ravioli

Lay down your ravioli in a single layer. Get them close, but don’t stack. Try to cover the whole bottom. It won’t be neat, and that’s okay.

4. Add Sauce and Cheese

Spoon more sauce over your ravioli. Spread it so it gets in the corners. You don’t need to drown everything, just cover it.

Sprinkle mozzarella on top—enough so you see a good layer. Scatter some parmesan here too if you want. That’s the first layer.

5. Build More Layers

Add another layer of ravioli. Try to cover any gaps. Spoon on more sauce, then more cheese. Keep layering: ravioli, sauce, cheese.

If you’ve got about three layers and your dish is looking full, stop with ravioli and finish with whatever sauce and cheese you have left.

6. Cover and Bake

Take your foil and cover the whole dish. Try not to let the foil touch the cheese or it might stick a little. If you’re worried, spray the bottom of the foil with a bit of oil.

Slide the dish into the oven. Bake covered for 25 minutes.

7. Uncover and Finish

After 25 minutes, take the foil off. You’ll see things are hot and melted, but the cheese probably doesn’t look very browned yet.

Pop the dish back in the oven, uncovered, for 10–15 minutes. Now the cheese will bubble and get golden on top.

8. Let It Rest

When time’s up, take the lasagna out. It will smell good and look like gooey, cheesy pasta heaven. Let it sit for about 10 minutes. It helps everything firm up so you’re not chasing sauce around the pan.

Cut into squares and serve.

Simple Tips That Help

• If you want your cheese to brown more, use the broiler for a minute or two at the end. Don’t walk away—it goes fast.
• Extra ingredients work: cook up some garlic with spinach and put that between the ravioli layers for heft and flavor.
• This is a good way to use leftover cooked veggies.

Serving and Leftovers

This recipe feeds around six people. Serve with a green salad or some bread if you want. It’s filling all on its own.

Leftovers are great. Store cooled lasagna in the fridge in an airtight container. It reheats well in the microwave or oven. The flavors actually deepen a bit the next day.

Some Things You Don’t Need to Worry About

No, you don’t have to use ricotta here. The ravioli is already stuffed with cheese. But if you like it, you can dollop some between layers.

Don’t stress about making everything perfect. This is a baked pasta—it’s supposed to be easy.

Customizing Your Lasagna

• Use spinach or meat ravioli if you want something different. Any stuffed pasta is good.
• Change up the sauce—try a meat sauce or use pesto for a twist.
• Mix your cheeses. Some people like a handful of provolone or fontina with mozzarella.

Honest Cooking

This is the kind of thing you can make on a weeknight or bring to a friend. It’s not fancy, but it’s solid, and people like it. There’s no trick to it. You just layer and bake. If you run out of one thing halfway through, don’t worry. Just use what you’ve got.

You can skip a lot of the fuss and still get dinner on the table with this. I’ve made this for picky eaters, little kids, and tired friends, and there’s usually nothing left at the end.

Quick Recap (For When You’re in a Hurry)

1. Spread sauce in the bottom of a dish.
2. Add cheese ravioli in a single layer.
3. Top with sauce and cheese.
4. Repeat layers until ingredients run out—finish with sauce and cheese.
5. Cover with foil, bake at 375°F for 25 minutes.
6. Remove foil, bake 10–15 minutes until browned.
7. Cool 10 minutes, serve.

That’s it—no surprises, no extra steps, and no hard-to-find ingredients. Cheese ravioli lasagna is cooking made simple, and sometimes that’s exactly what you need.

Simple Cheese Ravioli Lasagna Bake

Course: Main, LunchCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

500

kcal

Total time

50

minutes

This is easy, classic comfort food. Just layer cheese ravioli, sauce, and cheese in a baking dish and bake. No boiling noodles or difficult prep. If you want to change it up, toss in some spinach, sausage, or mushrooms—but honestly, it’s great as it is. Leftovers reheat well and make an easy meal the next day. Enjoy.

Ingredients

• 1.5–2lb cheese ravioli (fresh or frozen)

• 2–3 cups marinara sauce (jarred or homemade)

• 2 cups shredded mozzarella cheese

• ½ cup grated parmesan cheese (optional)

• Olive oil or nonstick spray (for foil)

• Optional: cooked spinach, sausage, or sautéed mushrooms for extra layers

Directions

• Preheat oven to 375°F (190°C).
• Prepare the baking dish:
  Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
• Layer ravioli:
  Arrange ravioli in a single layer on top of the sauce. Don’t overlap them.
• Add sauce and cheese:
  Spoon more sauce over the ravioli. Sprinkle a layer of mozzarella and some parmesan if using.
• Repeat layers:
  Add another layer of ravioli. Top with sauce and cheese. Repeat until you run out of ravioli or fill the dish. End with a layer of sauce and cheese on top.
• Cover and bake:
  Cover the dish tightly with foil. If you want to keep cheese from sticking, spray the underside of the foil with oil.
• Bake 25 minutes.
• Uncover and bake:
  Remove foil. Bake another 10–15 minutes until cheese is bubbly and golden.
• Rest:
  Let lasagna cool for at least 10min before cutting. This helps it set and stay together.

Notes

• Want cheesy, browned top? Broil for 1–2min at the end, watching closely.
  Mix in cooked veggies or meats if you like.
  Store leftovers in the fridge. Reheat portions in microwave or oven.
  Enjoy a simple, cheesy, and satisfying meal—no fancy steps, just comfort food that works.