Ravioli Lasagna Casserole

5 from 4 votes

Delicious meat sauce, layers of ravioli, and cheese are baked to perfection and ready to serve hot and bubbling in this ravioli lasagna recipe.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American, Italian

Keyword: Million Dollar Lasagna, Ravioli Lasagna, Ravioli Lasagna Bake, Ravioli Lasagna Recipe

Servings:

Calories: 647kcal

40 ounces prepared tomato basil sauce, divided into ½ cup for the first layer, 2 cups for the middle layer, and 2 ½ cups for the top layer (Rao’s brand used) (5 cups)
38 ounces frozen 4 cheese ravioli, divided into one bag for each layer (Celentano brand used) (two 19-ounce bags)
2 cups whole milk low-moisture mozzarella cheese, freshly shredded (divided into 1½ cups in the middle layer and ½ cup for the topping)
¼ cup parmesan cheese, freshly shredded
1 tablespoon chopped fresh parsley, garnish

Preheat the oven to 375°F.
Spoon ½ cup of the prepared tomato basil sauce into the bottom of a 9x13 baking dish. Spread the sauce to fully cover the bottom of the dish.
Layer the frozen ravioli from one 19-ounce bag into the bottom of the baking dish. The ravioli will need to be slightly overlapping to fully fill the bottom of the baking dish with no gaps between the ravioli.
Top evenly with 1½ cups of the shredded mozzarella cheese, then spoon 2 cups of the sauce over the cheese. Carefully spread the sauce to fully cover all the ravioli, and cheese.
Layer the second 19-ounce bag of frozen ravioli into the baking dish. Top with the remaining 2½ cups of sauce.
Sprinkle the remaining ½ cup shredded mozzarella cheese and shredded parmesan cheese over the top layer of sauce.
Lightly spray one side of a piece of aluminum foil with non-stick spray, then place the aluminum foil sprayed side down to tightly cover the ravioli lasagna in the baking dish.
Bake for 30 minutes, remove the aluminum foil and finish baking for an additional 15 minutes or until the cheese is melted and lightly browned. You can broil the top of the lasagna for the last 2-3 minutes of bake time if needed for a deeper golden cheese topping.
Allow the ravioli lasagna to rest at room temperature for 10 minutes before garnishing with the chopped fresh parsley and serving.

I find that the brands of frozen 4 cheese ravioli that are in the shape of a square, fit 9x13-inch baking dishes best as they create a layer of ravioli that slightly overlaps and evenly covers the entire surface of the dish.
You can use two smaller (18 to 24-ounce) jars of prepared tomato basil sauce. Since there are so many brands available on the market, and they all can vary by weight, you will want to aim for 40-ounces of sauce or a total of 5 cups.
This recipe was developed using frozen ravioli. If using fresh, or refrigerated varieties, you will need to reduce the bake time and check for doneness around the 25-30 minute mark.
You can add a layer of seasoned ground beef to this lasagna if desired. You will need to add 1-pound lean ground beef, 2 teaspoons minced garlic, and 1 teaspoon Italian seasoning in a medium skillet over medium-high heat cooking for 6-8 minutes or until no pink remains. Be sure to drain off any excess grease from the skillet. Divide the ground beef evenly over both layers of ravioli when assembling the lasagna, then bake as directed.