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This ravioli lasagna is made with store-bought ravioli, homemade meat sauce, and cheese! With all the flavors of classic lasagna but so much easier to make!

Serve it with cheesy garlic bread and salad for an amazing dinner meal.

It’s cheesy, delicious, and made with simple ingredients. Loaded with flavor, perfect for feeding a crowd, and it also freezes very well. Below, I’ll share other ways to customize this recipe.

For more of my favorite lasagna recipes, check out this lasagna alla vodka and pizza lasagna.

Ingredient Notes & Substitutions.

See the recipe card below for ingredient quantities and complete instructions.

• Ravioli – Any flavor will work! I love the spinach and cheese and find the four cheese ravioli too cheesy. Lobster ravioli works too!
• Beef – Feel free to use ground beef, ground sausage, or ground turkey.
• Cheese – You’ll need mozzarella and parmesan cheese for this recipe.
• Crushed Tomatoes – If you can find canned San Marzano tomatoes, get those! Although, any crushed tomatoes will work.

How to Make

• Preheat your oven to 400 degrees F.
• Add the ground beef to a large pot and brown completely. This should take about 10 minutes. Once the beef is browned, add the onions and cook for 2 minutes.
• Stir in the fresh garlic and red pepper flakes. Cook for 10 seconds and then add the red wine and allow it to cook for 2-3 minutes.
• Add the crushed tomatoes, fresh basil, and Italian seasoning. Cook for 15 minutes. Once the 15 minutes are over, season with salt, pepper, and a pinch of sugar.
• Pour about 2 cups of the meat sauce evenly across the bottom of a 9×13 baking dish. Place one entire bag of ravioli and then pour more sauce over the raviolis, sprinkle 2 cups of mozzarella cheese and parmesan cheese on top, and then repeat.
• Bake uncovered for 15 minutes and broil for 1-2 minutes. Serve immediately and enjoy!

Top Tips

• I recommend thawing the frozen raviolis so they heat up quicker in the oven and don’t release too much liquid.
• Broil for 1-2 minutes so the cheese gets nice and golden.
• Make sure to season the meat sauce generously with salt and pepper and a pinch of sugar to balance the acidity of the tomatoes. Check for seasoning before assembling the lasagna.
• Want to make this vegetarian? Simply omit the ground beef!

Freezing & Storage

If you have a large amount of leftovers, consider portioning it into single or double servings. This makes it easier to reheat only what you need. Allow the ravioli lasagna to cool completely then place it in an air-tight container and refrigerate for up to 3 days or freeze for up to 3 months.

To reheat, thaw the ravioli lasagna in the refrigerator overnight. The following day place it in the oven at 350 degrees F. and bake for 25-30 minutes or until heated through.

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!