Ravioli Lasagna

Ravioli Lasagna

You are going to thank me!  I just know it!  However, I cannot take credit for the idea.  I just picked up on it after seeing it floating around the internet, various places.  No one place in particular.  I think this recipe is great and will be making it often.  Me thinks…you will, too!

I didn’t use all the ravioli but rather saved some to toast in the oven.  I’ll share that soon.

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Ravioli Lasagna


  • 1 – 25 oz. package frozen ravioli
  • 1 or 2 – 26 oz. jars  *2 1/2 to 5 cups* favorite spaghetti sauce
  • 1-1/2 cups mozzarella cheese, homemade
  • 1/2 cup parmesan cheese
  • Italian dressing dry seasoning mix blend, Homemade,
  • or Italian seasoning, optional


Preheat oven to 350 degrees F.  Grease 10×8, if saving some, or 13×9 to use full bag.

Spread a layer of sauce to coat bottom of pan  

Add a layer of ravioli, half is using 13×9 pan.

Lightly sprinkle with Italian Dressing Dry Seasoning Mix or Italian seasoning, optional

Top with 1/2 mozzarella cheese.

Top with a little sauce *save some for the top*, rest of ravioli,  lightly sprinkle with Italian dressing dry seasoning mix *optional*, and another layer of sauce.

Cover with foil and cook 30 to 35 minutes or until starting to bubble.

Remove foil, add remaining mozzarella cheese and parmesan cheese.

Top with Italian dressing dry seasoning mix or Italian seasoning, optional.   

Bake another 5 minutes or until cheese is melted. 

Serve with fresh salad and One Hour French Bread


Note:  I used one jar of sauce to 3/4 bag of ravioli in a 10×8 pan.  If using 13×9 pan, you will need to use more sauce, although not the full two jars.  Enough to cover the ravioli, 3 to 4 cups.