This easy lasagna is made with layers of frozen cheese ravioli in place of traditional lasagna noodles. You’re going to love how ooey gooey cheesy this ravioli lasagna bake is!
Lasagna in a white baking dish.
Okay, I have a very important question to ask you.
One that is probably going to cause a lot of controversy.
One that you will likely have super strong feelings about.
Okay. Deep breath. Here goes.
When you make lasagna, do you use ricotta cheese or cottage cheese?
I know that a lot of you are angry that I’d even ask that question. Like, why is cottage cheese even an option, because everyone knows that their Italian grandmother uses ricotta and obviously that’s the only way to make lasagna.
It’s just…you guys. I often make lasagna with cottage cheese.
Don’t leave me.
I love ricotta, but my husband? Not so much.
ricotta mixture for lasagna
He grew up eating lasagna with cottage cheese and, while he loves restaurant lasagna made with ricotta, when it comes to homemade, he always requests cottage cheese.
So, while this recipe calls for ricotta, I can confirm that cottage cheese works as well. I’ve made it both ways. Personally, I think they’re equally as delicious. But you do you!
Such an easy way to make lasagna!
Prep Time: 15minutes minsCook Time: 1hour hrTotal Time: 1hour hr 15minutes mins Course: Main CourseCuisine: ItalianKeyword: Lasagna, ravioli Servings: 6 servings Calories: 622kcal
- 1 pound ground beef
- 24 ounces marinara sauce
- 20 ounces frozen cheese ravioli (unthawed)
- 2 cups shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- chopped fresh basil, for garnish (optional)
1.Preheat the oven to 400°F. Spray the inside of an 8×8-inch casserole dish with nonstick spray. Line a baking tray with foil (bake the casserole on top of this to catch any drips as it cooks).
2.Add the ground beef to a large skillet over high heat. Cook until browned, about 5 to 7 minutes, stirring occasionally, and using a wooden spoon to break up the meat. Turn off the heat and stir in the marinara.
Spread ⅓ of the meat sauce on the bottom of the prepared casserole dish.
Layer ½ of the still-frozen ravioli on top of the sauce.
3.Spread ⅓ of the meat sauce on top of the ravioli.
Spread ½ of the mozzarella, and then ½ of the parmesan on top of the meat sauce.
Layer the remaining ½ of the still-frozen ravioli on top of the sauce.
Spread the remaining ⅓ of the meat sauce on top of the ravioli.
Spread the remaining ½ of the mozzarella, and then the remaining ½ of the parmesan on top of the meat sauce.
4.Cover the casserole with foil. Place the casserole dish onto the lined baking tray, and bake for 40 minutes. Uncover the casserole and bake until the cheese on top starts to turn golden in spots, about 15 minutes. Let it cool for 10 minutes, and then sprinkle fresh basil on top to serve