Easy Enough for a Weeknight Ravioli Lasagna

This ravioli lasagna is the answer to your week night worries.

I love lasagna. But I never make it. Seriously. I think the last time I made lasagna was Easter 2020. We were all quarantining at home and I had nothing but time, so I made not one, not two, but three different lasagnas for my family of five. (Interesting times those were).

I spent hours in the kitchen, making tons of sauces from scratch. We had a meat lasagna, a veggie lasagna, and a white lasagna. It was DELICIOUS. And we ate lasagna for months.

But since then, the only lasagna we’ve enjoyed is weeknight ravioli lasagna. Thank goodness for easy weeknight recipes.

Why You’ll Love It:

Lasagna is one of the ultimate comfort foods. It is reminiscent of lazy Sunday dinners filled with lots of laughter. And for many of my friends, lasagna is synonymous with the holidays. As a first course no less! But it is a lot of work.

Luckily, this shortcut ravioli lasagna delivers everything you want from a traditional lasagna without any of the work. Or at least, not all of the work.

Ravioli lasagna is gooey, gooey, cheesy, and delicious. It’s made with parmesan, mozzarella, and whatever cheeses the ravioli you choose has. And that’s another thing to love about ravioli lasagna. You an easily customize to your family’s tastebuds. Some people love to use spinach ravioli (I usually add spinach to my ravioli as you will see in the recipe). You can use five cheese, meat ravioli (although you might want to add some additional cheese), or even a mushroom or butternut squash ravioli. Whatever your heart desires.

Ravioli lasagna is also quick to put together–making it perfect for a week night. It takes about 45 minutes from start to finish. And it’s super easy. And you don’t even have to boil water. All you need to do is layer it in a casserole dish. Then the oven does all the work.

So you are free to relax with a glass of wine. And, imho, ravioli lasagna is fancy enough for guests.

How to Make Ravioli Lasagna:

The first step is to preheat the oven to 375 degrees. Then drain the spinach. (It’s important to make sure your spinach is defrosted. I like to do this in the refrigerator over the course of 24-hours. But if you forget, you can definitely use the microwave.)

Transfer the spinach to a colander and run water through it until it is completely defrosted. Then place the spinach on a dish towel and ring it out until mostly dry.

Coat a large casserole dish with cooking spray and then pour half a jar of sauce into the bottom of the pan. Spread it out evenly.

Place an even row of ravioli (frozen) on top of the sauce. I love Rao’s Tomato Basil sauce. Top with a layer of drained spinach. Sprinkle with parmesan cheese.

Top with more sauce and then another layer of ravioli, spinach, and cheese. Top with more sauce. And then add sliced mozzarella cheese to the top.

Bake in preheated oven for about 40 minutes until sauce is bubbly and cheese is lightly browned. Serve immediately.

Enjoy!

I love ravioli lasagna with a fresh green salad, some roasted broccoli, and a piece of hearty Italian bread.

And of course a glass of nice red wine.

This recipe makes a ton, so it’s perfect to share with guests. Or, bake it up at the beginning of the week and turn the leftovers into lunches.

Happy Eating!

PS: Want a delicious bread to enjoy with ravioli lasagna? Try homemade ciabatta bread. It’s easy!