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Lazy Lasagna Ravioli Bake - Cozy, Weeknight-Friendly Comfort Food

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 3–4 cloves garlic, minced
  • 1 pound Italian sausage (sweet or hot), casings removed (optional but recommended)
  • 1 jar (24–26 ounces) marinara or tomato-basil sauce
  • 1 can (14.5 ounces) crushed or diced tomatoes (optional for extra sauciness)
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 2 pounds frozen cheese ravioli (no need to thaw)
  • 1 1/2 cups ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese, divided
  • 2 1/2 cups shredded mozzarella cheese
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a bit of olive oil or cooking spray.
  2. Sauté the aromatics: Warm olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic for 30 seconds, just until fragrant.
  3. Cook the sausage: Add sausage to the skillet, breaking it into small pieces. Cook until browned and no longer pink, 6–8 minutes. Drain excess fat if needed.
  4. Build the sauce: Stir in marinara, crushed tomatoes (if using), Italian seasoning, and red pepper flakes. Simmer 5 minutes. Taste and season with salt and pepper. You want a slightly bold, savory sauce because the pasta and cheese will mellow it out.
  5. Mix the ricotta layer: In a bowl, combine ricotta, egg, 1/4 cup Parmesan, a pinch of salt, and a few grinds of pepper. Stir until smooth.
  6. Layer 1: Sauce base: Spread a thin layer of sauce (about 1 cup) in the bottom of the baking dish. This prevents sticking and keeps the ravioli tender.
  7. Layer 2: Ravioli: Arrange half the frozen ravioli in a snug, even layer over the sauce. It’s fine if they overlap slightly.
  8. Layer 3: Ricotta + cheese: Dollop half of the ricotta mixture over the ravioli, then use the back of a spoon to spread it gently. Sprinkle with 1 cup mozzarella and a tablespoon or two of Parmesan.
  9. Layer 4: Sauce again: Spoon about half of the remaining sauce over the cheeses, covering evenly.
  10. Repeat layers: Add the rest of the ravioli, the remaining ricotta mixture, another 1 cup mozzarella, and most of the remaining sauce (save a little to touch up dry spots).
  11. Top it off: Finish with the last of the sauce, the remaining mozzarella, and the rest of the Parmesan. Press down lightly to settle everything, then tent the dish with foil. For best results, spritz the underside of the foil with cooking spray so it doesn’t stick to the cheese.
  12. Bake covered: Bake for 25–30 minutes, until the sauce is bubbling around the edges and the center is hot.
  13. Bake uncovered: Remove the foil and bake another 10–15 minutes, until the cheese is melted and golden in spots.
  14. Rest and garnish: Let the bake rest for 10 minutes so it sets and slices cleanly. Sprinkle with chopped basil or parsley before serving.