Ravioli Lasagna

Ravioli take the place of traditional lasagna noodles to make this creamy, saucy ravioli lasagna. The ravioli is layered with rich ricotta cheese and herbs, bright tomato sauce, and melted mozzarella.

Ravioli lasagna is a versatile, simple option for all types of meals: weeknight, date night, or family dinner. It’s hassle-free and comforting to eat. Try meal prepping for an easy lunch option!

The theme of this recipe is trickery. I incorporate multiple, easy hacks to make this recipe taste as gourmet and from-scratch as possible—but without all the complicated work!

Which leads me to the first trick up my sleeve…

A pan of Ravioli Lasagna with a serving spoon ready to eat.

Ravioli Lasagna

Ravioli take the place of traditional lasagna noodles to make this creamy, saucy ravioli lasagna. The ravioli is layered with rich ricotta cheese and herbs, bright tomato sauce, and melted mozzarella. 

Ravioli lasagna is a versatile, simple option for all types of meals: weeknight, date night, or family dinner. It’s hassle-free and comforting to eat. Try meal prepping for an easy lunch option!

The theme of this recipe is trickery. I incorporate multiple, easy hacks to make this recipe taste as gourmet and from-scratch as possible—but without all the complicated work!

A pan of Ravioli Lasagna with a serving spoon ready to eat.

Why KJ Loves

Ravioli Lasagna

Ravioli Lasagna

I absolutely love this Ravioli Lasagna! It’s all the wonderful, comforting flavors of a lasagna without all the hard work. Cheese-stuffed ravioli take the place of traditional lasagna noodles and a quick & hearty meat sauce seals it all together. The perfect, cozy meal!

A close-up photo of cheesy, saucy ravioli lasagna.
Packages of Certified Piedmontese Grass Fed, Grass Finished Ground Beef.

Next-Level Flavor With Piedmontese Ground Beef

This post and recipe is sponsored by Certified Piedmontese. All words and photographs are my own. Thank you so much for supporting the brands that make KJ & Company possible!

Certified Piedmontese brings flavorful, tender ground beef to your table in a sustainable, unique way. Let’s dive into the details of what sets Certified Piedmontese apart:

Piedmontese Breed

Their cows come from the rare Piedmontese breed of cattle from Italy–less than 1% of cattle in the United States are Piedmontese, but Certified Piedmontese has the largest herd of these cattle.

Responsibly Raised in the Midwest

Certified Piedmontese ranchers are responsible stewards of both the cattle and the region’s natural resources.

Raised Naturally

No hormones, antibiotics, or steroids!

Healthy & Flavorful

The beef is naturally healthier but does not sacrifice flavor or tenderness. Piedmontese Beef has fewer calories, less fat, and higher protein per ounce than beef from other breeds. You get the taste of real beef since it is naturally cleaner and leaner. 

Finding a local company that delivers on amazing taste, healthiness, and sustainability is a tall order—and Certified Piedmontese does it all. Their 100% grass-finished ground beef is a favorite in our house, and it feels good to know we’re supporting a company that operates ethically. 

PS: don’t live in Nebraska or have access to run into The Mercato? Don’t worry! They’ve got you covered with online ordering.

Ground beef in a skillet getting browned.
INGREDIENT SPOTLIGHT INGREDIENT SPOTLIGHT INGREDIE

Grass Fed, Grass Finished Ground Beef

Piedmontese Beef also offers a Grass Fed, Grass Finished Ground Beef line. If you’re not familiar with the cattle industry, this is an amazing feat! That means the cattle are as natural as possible–eating grass as intended.

I’ve found that the Grass Fed, Grass Finished Ground Beef is juicier and has a better “beef” flavor, which makes this ravioli lasagna recipe next level! 

Here’s what Certified Piedmontese says about their Grass Fed, Grass Finished Line:

“Certified Piedmontese grass fed, grass finished beef, is source verified, nutritious, high-quality tender beef that has been raised humanely with the cattle and the land and its resources in mind. There is simply no reason to settle for less when choosing your grass fed, grass finished beef.”

A close-up photo of the ground beef marinara sauce in a skillet.

Other Ravioli Lasagna Ingredients

Onion and garlic

These aromatics form the base of the recipe and elevate the taste. 

Worcestershire sauce

Weird, I know. But trust me—this is one of the tricks that makes ravioli lasagna taste so good. 

It helps add such a depth of flavor. It will taste like the meat sauce has been simmering all day (when it hasn’t!). 

Marinara sauce

Grab your favorite pasta or marinara sauce for this recipe! My go-to is Classico Four Cheese.

Cheese ravioli

This is trick number three. Pre-made ravioli add a creaminess and rich taste that you don’t get in normal lasagna!

Any cheese-stuffed ravioli that you find in the refrigerated section of the grocery store will work! 

Ricotta cheese & thyme

Trick number four: Create a rich herbed cheese filling with store-bought ricotta cheese and thyme. If you want a shortcut, go for dried thyme. For an extra gourmet flavor, use fresh thyme! 

Mozzarella cheese

An essential lasagna ingredient. 

Ricotta, parmesan cheese and thyme in a bowl.

Ravioli Lasagna Prep Tips

Baking Dish

The great thing about using ravioli instead of lasagna noodles? You don’t have to worry about the shape of the baking dish! I used an oversized 9×9 baking dish to build my ravioli lasagna. Here is the baking dish I used. If you don’t have a 9×9 dish handy, use a 3 qt equivalent.

Prepping Ahead

If you want to prep ravioli lasagna ahead of time, follow all the instructions up to right before the baking process. 

Instead of baking the assembled lasagna, cover and store in the refrigerator for up to 1-2 days. You may need to add 5-10 minutes to the baking time since it will be coming cold from the refrigerator.

A layer of ravioli in a baking dish.

The Ultimate Meal…

Serve with some Cheesy Garlic Bread and Wilted Kale Salad for an insanely delicious meal. 

Leftovers reheat perfectly, making this a great meal-prep dinner!

Herbed ricotta layered on top of ravioli in a baking dish.
Mozzarella cheese topped ravioli lasagna ready for the oven.
Ravioli Lasagna golden brown and bubbly from the oven topped with fresh parsley.

Looking for other Ground Beef Recipes? Check these out!

Cheesy Baked Meatballs

Korean Beef Bowls

Lasagna Soup

Print
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A close-up photo of cheesy, saucy ravioli lasagna.

Ravioli Lasagna


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Description

Ravioli take the place of traditional lasagna noodles to make this creamy, saucy ravioli lasagna. The ravioli is layered with rich ricotta cheese and herbs, bright tomato sauce, and melted mozzarella. 

Ravioli lasagna is a versatile, simple option for all types of meals: weeknight, date night, or family dinner. It’s hassle-free and comforting to eat. Try meal prepping for an easy lunch option!

The theme of this recipe is trickery. I incorporate multiple, easy hacks to make this recipe taste as gourmet and from-scratch as possible—but without all the complicated work!


Ingredients

Scale
  • 1 small onion, diced
  • 2 tablespoons extra virgin olive oil
  • 1 pound Certified Piedmontese Grass Fed, Grass Finished Ground Beef
  • 1 tablespoon chopped garlic
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 28 oz marinara sauce
  • 15 oz whole milk ricotta cheese
  • ½ cup grated parmesan cheese
  • 1 teaspoon dried thyme
  • 20 oz refrigerated cheese-stuffed ravioli
  • 16 oz mozzarella cheese, shredded

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add in the onion and sauté for several minutes or until softened. Add in the ground beef and break apart and brown. Add in the garlic, Worcestershire sauce, salt and pepper and brown for several minutes more until the ground beef is completely cooked through and browned.
  2. Pour in the marinara sauce and stir to combine. Reduce the heat to low and simmer the sauce for 5 minutes.
  3. Preheat the oven to 400 degrees. In a small bowl, combine the ricotta cheese, parmesan cheese and thyme.
  4. Start building the lasagna in an oversized 9×9 pan (or 3 quart equivalent) by adding a thin layer of sauce on the bottom of the pan so that the ravioli don’t stick. Layer 1/2 of the ravioli on top of that. Then, evenly spread the all of the ricotta mixture on top of the ravioli. Sprinkle 1/2 cup of the shredded cheese on top of the ricotta layer. Next, add half of the meat sauce on top. Top with the remaining ravioli, another 1/2 cup of shredded cheese and then the remaining meat sauce.
  5. Sprinkle the remaining cup of shredded cheese on top of the prepared ravioli lasagna. Loosely cover with foil, being careful to not have it touch the cheese, and bake covered for 35 minutes.
  6. Uncover the ravioli lasagna, turn the broiler on high and broil the top of the lasagna until the cheese is golden brown and bubbly, about 2-3 minutes.
  7. Serve with chopped fresh parsley or basil, grated parmesan cheese and enjoy!

Notes

  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dinner
  • Method: Baking

Nutrition

  • Serving Size: 1
  • Calories: 785
  • Sugar: 15.9g
  • Fat: 40.6g
  • Carbohydrates: 41.2g
  • Fiber: 5.3g
  • Protein: 59.5g
Ravioli Lasagna being spooned out of the baking dish.

Did you make this recipe?

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If you made this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using  #kjandcompany so that I can see your fun pictures! Thanks for following and cooking along with me.

Affiliate Links

This post may contain affiliate links, which mean that KJ and Company would receive a small commission if anything is purchased. Thank you for supporting KJ & Company in all the ways that you do.

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2 Comments

  1. Rochelle

    Was looking for a pasta recipe this week and I must say this is delicious! Will definitely make again

    Reply
    • Tess

      I just made this for dinner tonight and my husband said it was one of the best dinners I’ve ever made! My 11 month old devoured it as well! It is the perfect comfort food on a chilly fall evening!

      Reply

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