Baked Ravioli Lasagna

Ravioli Lasagna is a creative twist on traditional lasagna made with frozen ravioli and a creamy filling. It is a recipe that comes together in minutes and has spectacular flavor and presentation.

Whether you prepare Ravioli Lasagna in individual ramekins for a dramatic presentation or bake in a casserole dish for an easy homestyle dinner. this recipe is a favorite. It is delicious when paired with a Spinach Avocado Salad and Garlic Toast on the side as well.

Ravioli Lasagna is hands-down my family's favorite version of lasagna.

Tender cheese ravioli is swimming in homemade marinara, that is layered with seasoned cottage cheese and spicy pepperoni. It is creamy, cheesy, and a pasta lover's dream come true.

But not only is the flavor spectacular, but this recipe also could not be simpler to prepare.

How to Make Ravioli Lasagna

You have two options for preparing this recipe; Individual Lasagnas or a Baked Casserole.

Both are easy, but the Individual version has a restaurant-quality presentation.

For Individual Ramekins

• Mix together cottage cheese, egg, and spices, and spinach if using.
• Grease 4 (8 ounce) ramekins with olive oil.
• Spread a layer of marinara sauce on the bottom of each ramekin.
• Layer ravioli on the bottom of the ramekin, overlapping slightly. For small ravioli, I find 5 is the magic number, for large ravioli, 3 works perfectly.
• Top with cottage cheese mixture and 3 slices of pepperoni if using.
• Add 1 tablespoon of marinara and top with an additional layer of ravioli.
• Finish with 2-3 more tablespoons of marinara and cover each ramekin with foil.
• Bake.
• After baking, allow each mini ravioli bake to cool for 10 minutes and then loosen sides with a butter knife.
• Invert the ravioli lasagna onto a plate (place the plate on top of the ramekin and then flip upside down.)
• Serve with additional marinara sauce and freshly grated Parmesan cheese

For a Casserole

• Grease your casserole dish with olive oil.
• Cover the bottom of the dish with a layer of marinara sauce.
• Top marinara with a layer of ravioli, overlapping slightly.
• Spread cottage cheese mixture over ravioli.
• Top with pepperoni if using and then another thin layer of marinara.
• Finish the ravioli lasagna with another layer of ravioli and a generous layer of marina sauce.
• Cover with foil and bake.

Substitutions and Notes

• Any ravioli will work. Refrigerated or frozen. Meat filled, cheese-filled, spinach filled. For fresh ravioli, cut cooking time by 10 minutes.
• I love the bite that pepperoni gives to this ravioli bake, but often make it without for a vegetarian version of ravioli lasagna.
• Don't like spinach? Leave it out. You can also use ½ cup frozen spinach defrosted and drained.
• Because I use cheese ravioli, you do not need to add a layer of mozzarella cheese to the top of the lasagna. Simply topping with freshly grated Parmesan is just the right amount of cheese needed and allows the flavors of the marinara and ravioli to shine.
• Feel free to use any jarred marinara sauce you like in place of my homemade tomato sauce. 

More Must Try Lasagna Recipes

• Instant Pot Lasagna Soup
• Easy Homemade Lasagna
• Pierogi Lasagna
• Lasagna Roll-Ups
• Instant Pot Lasagna

Ravioli Lasagna

Switch out traditional lasagna noodles for cheese ravioli to make a delicious, cheesy, Baked Ravioli Lasagna. 

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4

Calories: 517kcal

Author: Kristen Chidsey

Ingredients

• ▢ 16 ounces package fresh or frozen cheese ravioli
• ▢ 1 cup cottage cheese
• ▢ 1 egg whisked
• ▢ 1 teaspoon oregano
• ▢ 1 teaspoon minced garlic
• ▢ ¼ teaspoon red pepper flakes optional
• ▢ 1 cup fresh spinach chopped
• ▢ 12 slices pepperoni optional
• ▢ 3 cups marinara sauce
• ▢ Parmesan cheese for serving.
• ▢ olive oil for greasing

Instructions

For Indivudal Lasagnas

• Preheat oven to 400 degrees.
• Mix together cottage cheese, egg, spices, and spinach. Set aside.
• Grease 4 8 ounce ramekins with olive oil. Add 1 tablespoon of marinara sauce and spread over bottom of dish. Place a layer of ravioli over the sauce, layering slightly to cover bottom of dish. Spread 2 tablespoons cottage cheese mixture over ravioli and then top with 3-4 slices of pepperoni. Top with an additional 2 tablespoons of marinara and repeat layers. Top with one final layer of ravioli and 1 tablespoon marinara sauce.
• Cover with foil and bake for 30 minutes. Uncover and bake for additional 10 minutes.
• Let rest for 10-15 minutes.
• To serve, loosen sides of lasagna by running a butter knife around the ramekin. Place a plate over the ramekin and flip out the lasagna.
• Sprinkle with fresh Parmesan cheese.

For Casserole Style Lasagna

• Grease a 2 quart casserole dish with olive oil and preheat the oven to 400 degrees.
• Mix together cottage cheese, egg, spices, and spinach.
• Cover the bottom of the dish with a layer of marinara sauce. Top marinara with a layer of ravioli, overlapping slightly. Spread cottage cheese mixture over ravioli. Top with pepperoni if using and then another thin layer of marinara. Finish the ravioli lasagna with another layer of ravioli and a generous layer of marina sauce. Cover with foil.
• Bake for 30 minutes covered. Remove foil and bake for an additional 10-15 minutes.
• Serve with Parmesan Cheese if desired.

Notes

• Any ravioli will work. Refrigerated or frozen. Meat filled, cheese-filled, spinach filled. For fresh ravioli, cut cooking time by 10 minutes.
• I love the bite that pepperoni gives to this ravioli bake, but often make it without for a vegetarian version of ravioli lasagna.
• Feel free to use frozen spinach, just defrost and wring out excess moisture. And it would be ⅓-1/2 cup frozen spinach after defrosting. 
• Because this recipe calls for cheese ravioli, you do not need to add a layer of mozzarella cheese to the top of the lasagna. Simply topping with freshly grated Parmesan is just the right amount of cheese needed and allows the flavors of the marinara and ravioli to shine.
• Feel free to use any jarred marinara sauce you like in place of my homemade tomato sauce. 

Nutrition

Calories: 517kcal | Carbohydrates: 62g | Protein: 27g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 114mg | Sodium: 1921mg | Potassium: 719mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1670IU | Vitamin C: 15.2mg | Calcium: 113mg | Iron: 15mg

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