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Baked Ravioli Lasagna

Kid Friendly· Main Courses· Real Food· Vegetarian

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Baked Ravioli Lasagna: A creative twist on traditional lasagna that features frozen ravioli,  tangy marinara, and a creamy filling made with cottage cheese and fresh spinach, this ravioli lasagna comes together in minutes and will be your family’s new favorite way to enjoy pasta!

Individual serving of ravioli lasagna on white plate

Yesterday, my son turned 10–that is DOUBLE DIGITS! 

I am still in state of shock.

MY LATEST VIDEOS

It seems like only yesterday I laid in a hospital bed for days and waited patiently for my son to arrive into this world, after being 9 days late!

When Tate entered this world, I fell so head over heels in love my heart felt like it was going to burst. I could write story after story about how this sweet boy has enriched my life and taught me so much. But bottom line–I am blessed to be his mom!

And for his birthday, this sweet boy almost always requests Ravioli Lasagna.

Easy Ravioli Lasagna

Who can you blame the kid that he is in love with this ravioli lasagna?

Tender cheese ravioli is swimming in homemade marinara, that is layered with a seasoned cottage cheese and spicy pepperoni. And to boot, I make this lasagna in individual ramekins, so the dish has restaurant presentation, making my son feel like a King on his birthday.

Personally, I am elated that my son loves this ravioli lasagna so much. Not only is it so easy to put together, it is a cheese and pasta lover’s dream come true. Which I admit fully to being both. 

So let’s fire up the ovens and whisk ourselves away to a little villa in Italy. I may even pour myself a glass of wine–I deserve it after 10 years of being a Mommy, right?!

Freshly baked spinach ravioli lasagna with steam coming off it

How to Make Ravioli Lasagna

It is incredibly easy to make this ravioli lasagna–you don’t even need to defrost your frozen ravioli!

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

Ravioli Bake

Let’s say that you want a SUPER easy, but still super tasty ravioli lasagna–which, let’s be honest, that is going to be 99.9% of the time.

Skip the individual baked ravioli lasagnas, and make a ravioli casserole.

Instead of layering the cheese ravioli and cottage cheese filling in ramekins, layer the ingredients in a 2 quart or 8×8 casserole dish and you will have an easy family dinner ready in no time! And I promise the ravioli bake, is just as tasty as individual lasagnas!

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

Easy Cheese Ravioli Lasagna baked in casserole dish next to salad

Substitutions and Notes for Cheese Ravioli Lasagna Bake

  • 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 1/2 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 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

Let’s Make Baked Ravioli

Cheese Ravioli Bake
5 from 3 votes
Print

Ravioli Lasagna

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

Course Main Course
Cuisine Italian
Keyword Ravioli Lasagna
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 517 kcal
Author A Mind Full Mom

Ingredients

  • 1 16 ounce package fresh or frozen cheese ravioli
  • 1 cup cottage cheese
  • 1 egg whisked
  • 1 teaspoon oregano
  • 1 teaspoon minced garlic
  • 1/4 teaspoon red pepper flakes optional
  • 1 cup fresh spinach chopped
  • 12 slices nitrate free pepperoni optional
  • 3 cups marinara sauce
  • Parmesan cheese for serving.
  • olive oil for greasing

Instructions

  1. Preheat oven to 400 degrees.
  2. Mix together cottage cheese, egg, spices, and spinach. Set aside.
  3. 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.
  4. Cover with foil and bake for 30 minutes. Uncover and bake for additional 10 minutes.
  5. Let rest for 10-15 minutes.
  6. 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.
  7. Sprinkle with fresh Parmesan cheese.

Recipe Notes

If using fresh ravioli, decrease cooking time by 10 minutes total.

Feel free to use frozen spinach, just defrost and wring out excess moisture. And it would be 1/3-1/2 cup frozen spinach after defrosting. 

Nutrition Facts
Ravioli Lasagna
Amount Per Serving
Calories 517 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 114mg 38%
Sodium 1921mg 80%
Potassium 719mg 21%
Total Carbohydrates 62g 21%
Dietary Fiber 6g 24%
Sugars 11g
Protein 27g 54%
Vitamin A 33.4%
Vitamin C 18.4%
Calcium 11.3%
Iron 83.5%
* Percent Daily Values are based on a 2000 calorie diet.

FOR THIS RAVIOLI LASAGNA RECIPE I RECOMMEND:

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Thanks so much for being a part of A Mind Full Mom!

This recipe has been updated with new pictures on my son’s 13th birthday–time keeps flying!

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Comments

  1. Yum that looks delish! I love adore lasagna and this looks way way easier then making the traditional one!

    Reply

  2. I can’t blame him one bit – this looks delicious! All those layers are making my tummy rumble this morning.

    Reply

  3. This looks delicious!! I am such a fan of Lasagna and I never make it enough… I love that this uses Ravioli! That’s Two awesome pasta dishes in 1! Pinning and sharing for sure! 😀

    Reply

  4. This is brilliant! Perfect for a weekday dinner but could also be used to serve guests on a Saturday night! It looks fancy and its a great hack!

    Reply

  7. This sounds awesome! We love Italian food at our house and I cannot wait to try this!

    Reply

  8. Hello! You’ve reminded me that I haven’t made a lasagna for far too long! I love these cute little ones with pepperoni in!

    Reply

  11. My son is 18, but when he was 13 he became severely lactose intolerant. He has handled it well with the exception of lasagna. This is the only thing he says he misses (along with pizza), and THIS version is positively divine!!

    Reply

    • Oh Kim, your poor son. Have you tried tofu mixed with nutional yeast, garlic, oregano and egg in place of the ricotta/cottage cheese mixture? My son was allergic to dairy until 6, so I would do this to get my lasagna fix. Not the same but it worked.

      Reply

  15. Love the idea of using ravioli here. And I was traumatized enough by my 10 yr wedding anniversary lol. When my oldest turns 10 this June I imagine I will be in a tizzy!

    Reply

  17. Happy birthday to Tate! This looks so delicious! I’d totally pick it for my birthday dinner!

    Reply

  19. Oh my, I LOVE this idea! I would have never thought to use ravioli in a lasagna, but talk about yum extra cheese!! And the individual servings are just perfect! I hope your son had a wonderful birthday! 🙂

    Reply

  20. wow this lasagne looks amazing, I want to stick my fork through the screen and take a bite!

    Reply

  21. Enjoy these special moments with your son. They grow-up so quickly. The dish looks as special as the occasion.

    Reply

  23. I love lasagna.I’m totally a lasagna person. lol. This is a good recipe to try. Thanks for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board.

    Reply

  24. Hi Kristen! Happy Birthday to your sweet son. My son celebrated his 8th birthday yesterday. His favorite meal is my homemade mac and cheese with ham tossed in it. Thanks to Easter leftovers, this was an easy meal to make. I make a similar ravioli lasagna and we love it. Your twist of putting it in a ramekin is fantastic. Those individual serving probably cook quicker and are perfect for freezing and lunch boxes. Love it!!

    Reply

    • Happy Birthday to your son!! It sounds like he would pick what my daughter would like (without the ham). I hope you give this recipe a try and enjoy it.

      Reply

  25. This looks awesome,Kristen! Love both ravioli and lasagna, so this is double the deliciousness! 🙂

    Reply

  26. Kristen – this looks fabulous! I love the single serving size, looks so elegant!

    Reply

  27. What a great idea!! I’m always looking for ideas that I can make with the grandkids and they would love assembling this (and eating it too)!!

    Reply

    • Renee, this is perfect. Easy enough for your grandkids to do with you and a dish they are sure to love!

      Reply

  28. I really love this recipe. It’s a simple concept but I never thought to do it. I also appreciate your attention to healthy wholesome ingredients. I’m going to keep this and give it a try. Thanks!

    Reply

  34. my daughter is so fussy with dinners, and lasagna is her all time favorite, but man it can be time consuming to make, I LOVE how easy this is. now she can have lasagna any time she wants

    Reply

  36. Eating cookies while you’re in pain. Not fair! Being a new mom is so special. Thanks for sharing. I can’t believe my baby boy is 11! Happy Birthday to Tate! ❤️️

    Reply

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