Million Dollar Ravioli Lasagna with Creamy Ricotta and Golden Mozzarella
By Owen Blake
Prep
15 min
Cook
60 min
Total
75 min
Servings
6
Level
Easy
Choose cheese ravioli that are within their freshness date and kept refrigerated; their filled centers stand in for lasagna noodles and add creamy cheese pockets. This baked ravioli lasagna layers them with marinara and ricotta, finishing with a bubbly, golden-brown mozzarella top.
The ingredient list stays focused: cheese ravioli, jarred marinara, ricotta, mozzarella, Parmesan, salt, and freshly ground black pepper. Parmesan, salt, and pepper are mixed into the ricotta first, giving the white layer a sharper, seasoned edge. Marinara supplies the tomato base between the ravioli layers, while the mozzarella is reserved for the browned topping.
As the dish bakes, the sauce should heat through beneath the cover before the uncovered finish turns the mozzarella bubbly and golden brown. Keep the ravioli in a single, fairly even layer rather than crowding or overlapping them, since close-packed ravioli can leave unevenly cooked pockets. Spread both marinara and ricotta evenly so the finished slices do not have dry areas or pools of sauce.
Let the lasagna rest for 10 to 15 minutes before slicing so it can set and the layers hold together. Serve it with garlic bread, a simple green salad, roasted asparagus, Caesar salad, or steamed broccoli. Leftover portions can be reheated covered in the microwave or in a 350°F oven until warmed through.
Why you'll love this recipe
- Cheese ravioli replace traditional noodles, so a small ingredient list still delivers distinct pasta-and-cheese layers without handling separate lasagna sheets.
- Jarred marinara does the tomato work here, letting the quality and flavor of a favorite sauce carry through every ravioli layer.
- Ricotta gets seasoned with Parmesan, salt, and pepper, giving the creamy layer more depth than plain ricotta while using pantry basics.
- A modest half cup of mozzarella creates the bubbly golden topping, so the cheese remains a clear finish instead of overwhelming the marinara.
- Freshly ground black pepper adds a noticeable zing to the ricotta mixture, making one teaspoon work alongside the salty Parmesan and sauce.
- The recipe uses only seven listed ingredients, which makes it practical to shop for and allows each cheese and tomato component to stay recognizable.
Ingredients
- •2 cups cheese ravioli (These act as the noodles)
- •2 cups marinara sauce (Use your favorite sauce)
- •1 cup ricotta cheese
- •0.5 cup mozzarella cheese (For topping)
- •0.25 cup Parmesan cheese (Adds depth to the topping)
- •1 teaspoon salt
- •1 teaspoon black pepper (Freshly ground)
Instructions
- 1
Make the ricotta filling by mixing ricotta cheese, Parmesan, salt, and pepper until well combined.
- 2
Layer the ingredients: start with a thin layer of marinara, then ravioli, ricotta, more marinara, ravioli, remaining ricotta, and finally top with marinara.
- 3
Cover the baking dish and bake at 375°F (190°C) for 45 minutes until heated through.
- 4
Uncover and bake for another 15 minutes, until the mozzarella is bubbly and beautifully golden brown.
- 5
Rest for 10 to 15 minutes before slicing so the flavors meld and the lasagna sets.
FAQ
Nutrition (per serving)
Calories
500
Protein
25g
Fat
20g
Carbs
60g
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