This vegetarian ravioli lasagna is a quick way to make delicious and mouth watering lasagna with frozen ravioli!
This dish basically follows the same concept of lasagna except cuts down on the work and time involves in preparing the lasagna.It is perfect for weeknights when you want to quickly put dinner on the table and something that everyone will enjoy. I can confirm toddlers and kids will love this!
We will use frozen ravioli that can be quickly cooked. I also decided to add some vegetables including zucchini, mushrooms and spinach. You can choose to leave them out but I highly recommend you add any veggies of your choice. All the elements are just layered similar to a lasagna and baked until the cheese has melted and the top becomes crispy...🤤. I also wanted to mention this is a perfect dish to meal prep.
Other quick dinner options that you might enjoy
Ingredients needed for the ravioli lasagna
Frozen/Fresh ravioli - I used frozen ravioli since I had that on hand. Cook as per instructions listed on the packaging. Make sure you don't overcook it since the ravioli might open up in the process. If using fresh ravioli, cook in gently simmering water for 3-4 minutes before removing them.
Marinara Sauce - A good quality marinara sauce is important since so much of the flavors in the dish comes from the sauce. I really like Costco's in house brand but any brand of your choice or home made sauce will do.
Vegetables - I used zucchini, mushrooms, garlic and spinach. Other vegetables that will work here includes asparagus, eggplant, chard, tomatoes, bell peppers.
Mozzarella - I used fresh mozzarella both to layer in the dish and for topping. You can also use any other melting cheese in place of or along with mozzarella.
Parmesan and herbs - I mixed some grated parmesan and a dry powdered herb combination like Italian herbs to top the dish. Both bring a lot of flavor and add texture to the dish.
Process for making ravioli lasagna
Prepare the raviolis - Cook the frozen or fresh raviolis until just cooked. Fresh raviolis take shorter time to cook and should get done sooner. For frozen raviolis, follow the package instructions. Once the raviolis are cooked, drain the water and gently toss with some olive oil.
Cook the vegetables - Saute the chopped garlic, vegetables in some olive oil and season with some salt and pepper.
Assemble - In an oven safe pan, spread some of the marinara sauce on the base. Top this with part of the raviolis until most of the base is covered. Add a layer of sautéed vegetables. Next, top this with some of the shredded mozzarella. Now repeat this to build another layer. Finally top all the layers this with the remaining raviolis. Stuff the gaps with shredded mozzarella and add the remaining marinara sauce on top. Sprinkle the grated parmesan mixed in with herbs.
Bake - Bake this in the oven at 350 deg F for 30-35 minutes or until the cheese is bubbling. You can see the top layer of raviolis getting crispy as well. Let the dish cool down for 10 minutes before serving.
Tips on how to store, serve and meal prep
The ravioli can be stored chilled in the refrigerator for up to 5 days. It can also be frozen for up to 3 months stored in a freezer safe container.
Serve this ravioli on its own as a filling meal. You can serve along side a leafy salad or even a grain based salad.
This dish can be meal prepped in two ways - you can prepare the vegetables and chill/freeze until ready to use in the ravioli lasagna. You can also build all the layers of the lasagna and freeze for up to 3 months. When you are ready to use it, just pop it in the oven(make sure the dish is over safe) and cook until the dish is completely warm. You might need to give it a few more minutes in the oven when baking from frozen.
Do let me know if you enjoyed this ravioli lasagna! It truly is one of the quickest and delicious dinners. Let me know what you thought in the comments section below. You can also follow along on social media at Facebook, Bluesky or Pinterest.
Recipe
Lazy Ravioli Lasagna
Equipment
- 1 12 " Frying Pan or Braising Pan
- 1 9" x 11" Oven Safe Pan
Ingredients
- 6 oz Frozen or Fresh Ravioli
- 2 cups Marinara Sauce
- 2 cup Mushrooms cleaned and sliced
- 2 cup Spinach washed and finely chopped
- 1 small Zucchini washed and sliced
- 4 cloves Garlic peeled and finely chopped
- 1.5 oz Fresh Mozzarella
- 2 tablespoon Olive Oil
- 4 tablespoon Grated Parmesan or Herbed Parmesan Cheese Powder
- Salt and Pepper to taste
- 5-6 cups Water for cooking the raviolis
Instructions
- Heat the pan and add a table spoon of olive oil. Once the oil is hot, add the garlic to the pan. Let this cook for 30 seconds before adding the zucchini and mushrooms. Season with salt and pepper. Cook for 3-4 minutes. Add the spinach and cook until the spinach has slightly wilted. If there is any extra water in the pan, remove it carefully and discard. Keep aside the vegetables.
- In the same pan or another pan, fill the pan with enough water to submerge all of the ravioli and bring to a gentle simmer. Add the ravioli slowly to the water and cook until just done. Remove and gently toss with the remaining olive oil.
- Preheat the oven to 350 deg F. Spoon 2-3 tablespoons of marinara sauce on the base of the oven safe pan. Add ⅓rd of the raviolis and spread to cover the base of the pan. Top with ½ of the cooked vegetable mixture. Spread ⅓rd of the fresh mozzarella shredded on top of this vegetable mixture.
- Spread another 3-4 tablespoons of sauce over this layer. Now repeat until a second layer is built. Finally top with remaining ravioli pieces. Stuff the gaps with mozzarella sauce and spread the remaining marinara sauce on top. Sprinkle the grated parmesan cheese and bake in the oven for 30-35 minutes.
Notes
- Both frozen or fresh raviolis can be used.
- I recommend using any vegetables of your choice to make the lasagna more nutrient dense and filling. If you are running short of time, skip the veggies and just build the layers with raviolis, cheese and marinara sauce.
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