Easy Ravioli Lasagna Recipe

Easy Ravioli Lasagna Recipe

How To Make Easy Ravioli Lasagna

This lasagna recipe is perfect this back-to-school season with its ravioli pasta, meaty filling smothered in marinara sauce, and mozzarella cheese topping.

Preparation: 10 minutes
Cooking: 1 hour
Total: 1 hour 10 minutes



  • 1lbground Italian sausage
  • 12ozroasted red peppersdrained and diced
  • 28ozmarinara pasta sauce
  • 30ozfrozen cheese ravioli
  • 8ozmozzarella cheese
  • ½cupParmesan cheese
  • ½cupfresh basil leaveschopped or julienned, optional


  1. Heat oven to 400 degrees F.  Grease a 9 x 13-inch baking pan with cooking spray, and set aside.

  2. In a large saute pan, cook sausage over medium heat until browned and no longer pink, stirring and breaking up the sausage with a metal spatula or spoon while it cooks.

  3. Drain off the excess grease, then stir the diced roasted red peppers in with the sausage.  Set aside.

To assemble the lasagna:

  1. Spread half of a jar of marinara sauce evenly across the bottom of the baking dish.  Spread the contents of 1 package of ravioli in an even layer on top of the sauce.  

  2. Spread half of the sausage and red pepper mixture evenly on top of the ravioli, followed by the remaining half of a jar of marinara sauce, half of the mozzarella, and half of the Parmesan cheese.  Repeat each of these layers, minus the Parmesan.

  3. Cover the dish with aluminum foil and bake for 35 minutes.  Uncover and bake for a final 15 minutes, or until the cheese is melted and the sauce is bubbly.  Remove, and garnish with the remaining Parmesan cheese and fresh basil, if desired.

  4. Serve warm.


  • Calories: 473.34kcal
  • Fat: 24.27g
  • Saturated Fat: 10.89g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 8.93g
  • Polyunsaturated Fat: 2.40g
  • Carbohydrates: 41.13g
  • Fiber: 2.89g
  • Sugar: 5.80g
  • Protein: 22.48g
  • Cholesterol: 80.85mg
  • Sodium: 1061.28mg
  • Calcium: 318.75mg
  • Potassium: 439.61mg
  • Iron: 2.28mg
  • Vitamin A: 143.13µg
  • Vitamin C: 50.74mg
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