Easy Cheesey Ravioli Lasagna

Did you know that you don’t have boil frozen ravioli before you put it into a casserole??!? I just discovered this handy little life hack a few months ago, and one of the recipes I’ve adapted is this cheesey, melt-y Easy Ravioli Lasagna that’s fast and simple enough for busy weeknights.

Cooking ravioli only takes a few minutes, but not having to do it also saves washing the pot and the colander, and on hectic weeknights I’ll take all the help I can get. It’s comforting and yummy and the leftovers are great too!

Easy Ravioli Lasagna

1 2 3 4 5 Votes: 1 Rating: 3 You: Rate this recipe!

Print Recipe

Did you know that you don't have to cook the frozen ravioli before you throw it in this cheesy, melt-ey, comforting dish? It's such a time saver!

Easy Ravioli Lasagna

1 2 3 4 5 Votes: 1 Rating: 3 You: Rate this recipe!

Print Recipe

Did you know that you don't have to cook the frozen ravioli before you throw it in this cheesy, melt-ey, comforting dish? It's such a time saver!

Servings	Prep Time	Cook Time	Passive Time
8people	20minutes	40minutes	10minutes

Servings	Prep Time
8people	20minutes

Cook Time	Passive Time
40minutes	10minutes

• Course Main Dish
• Cuisine Comfort Food, Italian

Ingredients

• 24 oz frozen cheese ravioli round or square
• 2 lb turkey sausage hot or mild, casings removed
• 15 oz ricotta cheese
• 1 large egg lightly beaten
• 1 tsp Italian seasoning
• 1/2 tsp basil
• 1.5 jars Fra diavalo pasta sauce or homemade (roughly 4 cups)
• 2 cups Italian blend cheese
• 1 cup pecorino romano cheese grated, divided

Servings: people

Units:MetricUS Imperial

Ingredients 24 oz frozen cheese ravioli round or square 2 lb turkey sausage hot or mild, casings removed 15 oz ricotta cheese 1 large egg lightly beaten 1 tsp Italian seasoning 1/2 tsp basil 1.5 jars Fra diavalo pasta sauce or homemade (roughly 4 cups) 2 cups Italian blend cheese 1 cup pecorino romano cheese grated, divided Servings: people Units:MetricUS Imperial

Course Main Dish Cuisine Comfort Food, Italian

Instructions

1. Preheat oven to 350 degrees. In a large skillet cook the sausage until no longer pink and drain.
2. In a small bowl, combine ricotta, egg, seasonings and 1/4 cup of pecorino romano.
3. Spread about 1.5 cups of spaghetti sauce into a greased 13x9" pan. Layer half of the ravioli and sausage. Spread the ricotta mixture over the top, then cover with 1.5 cups of sauce. Layer remaining ravioli and sausage, then sprinkle with Italian blend cheese and remaining pecorino romano.
4. Cover and bake for 30 minutes, then uncover and bake for 10 more minutes. Let it rest for 10 minutes before cutting and serving.

Recipe Notes

You can make a vegetarian version using spinach (thawed and squeezed dry) instead of the turkey sausage. I have tried using the sausage AND the spinach combined, but they are both much better alone.

I use the WP Ultimate Recipe Premium plug in for my recipes. If you like it, head over to their website HERE and check out what it can do. (affiliate link)

Share this Recipe

I’m linking this project up at some terrific blog parties – you can find my complete list of places I party HERE.

I’m linking this project up at some terrific blog parties – you can find my complete list of places I party HERE.