Ravioli Lasagna Casserole
Ravioli lasagna casserole is cheesy, saucy comfort food that tastes like classic lasagna without the work. Cheese-stuffed ravioli replace the noodles, so it bakes up rich and melty with no boiling.
Servings: 8
Calories: 601kcal
Ingredients
- 5 cups (40 ounces jar) prepared tomato basil sauce divided (½ cup for the first layer, 2 cups for the middle layer and 2 ½ cups for the top layer - Rao’s brand used)
- 38 ounces (2 19-ounce) bags frozen 4 cheese ravioli divided (one bag used for each layer - Celentano brand used)
- 2 cups freshly shredded whole milk low-moisture mozzarella cheese divided (1½ cups in the middle layer and ½ cup for the topping)
- ¼ cups freshly shredded parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 375°F.
- Spoon ½ cup of the prepared tomato basil sauce into the bottom of a 9x13 baking dish. Spread the sauce to fully cover the bottom of the dish.0.5 cups (40 ounces jar) prepared tomato basil sauce
- Layer the frozen ravioli from one 19-ounce bag into the bottom of the baking dish. The ravioli will need to be slightly overlapping to fully fill the bottom of the baking dish with no gaps between the ravioli.19 ounces (2 19-ounce) bags frozen 4 cheese ravioli
- Top evenly with 1½ cups of the shredded mozzarella cheese, then spoon 2 cups of the sauce over the cheese. Carefully spread the sauce to fully cover all the ravioli, and cheese.1.5 cups freshly shredded whole milk low-moisture mozzarella cheese, 2 cups (40 ounces jar) prepared tomato basil sauce
- Layer the second 19-ounce bag of frozen ravioli into the baking dish. Top with the remaining 2½ cups of sauce.19 ounces (2 19-ounce) bags frozen 4 cheese ravioli, 2.5 cups (40 ounces jar) prepared tomato basil sauce
- Sprinkle the remaining ½ cup shredded mozzarella cheese and shredded parmesan cheese over the top layer of sauce.0.5 cups freshly shredded whole milk low-moisture mozzarella cheese, ¼ cups freshly shredded parmesan cheese
- Lightly spray one side of a piece of aluminum foil with non-stick spray, then place the aluminum foil sprayed side down to tightly cover the ravioli lasagna in the baking dish.
- Bake for 30 minutes, remove the aluminum foil and finish baking for an additional 15 minutes or until the cheese is melted and lightly browned. You can broil the top of the lasagna for the last 2-3 minutes of bake time if needed for a deeper golden cheese topping.
- Allow the ravioli lasagna to rest at room temperature for 10 minutes before garnishing with the chopped fresh parsley and serving.1 tablespoon chopped fresh parsley
Video
Notes
Tips:
- I use square four-cheese ravioli and overlap them slightly so each layer covers the dish with no gaps.
- Sauce jars vary by brand, so if you cannot find one 40-ounce jar, use two smaller jars and aim for about 5 cups total.
- This was developed with frozen ravioli; if you use fresh or refrigerated, reduce the bake time and check for doneness around 25 to 30 minutes.
Storage:
Store leftovers in an airtight container in the fridge for up to 4 days and reheat in a 325°F oven for about 20 minutes. To freeze, assemble the pan unbaked, wrap tightly in two layers of heavy-duty foil, and freeze up to 2 months, then thaw completely in the fridge before baking.
Nutrition
Calories: 601kcal | Carbohydrates: 64g | Protein: 28g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 97mg | Sodium: 1351mg | Potassium: 277mg | Fiber: 6g | Sugar: 9g | Vitamin A: 725IU | Vitamin C: 4mg | Calcium: 231mg | Iron: 15mg
