Ravioli Lasagna Recipe With Ricotta Cheese: Layers of Italian Tradition

This dish redefines Italian comfort food by combining the best of two classics. I developed this recipe after realizing ravioli could replace lasagna noodles for a quicker yet equally satisfying result.

The secret lies in layering cheese-filled ravioli with a creamy ricotta mixture and rich marinara. Each bite delivers that familiar lasagna texture with half the effort. The ricotta adds a light, creamy contrast to the hearty sauce.

You’ll end up with a bubbling, golden-topped creation that looks impressive but comes together in under an hour. It’s the kind of meal that feels special enough for Sunday dinner yet simple enough for a weeknight.

Serve with garlic bread and a simple salad. This version stays true to tradition while offering a modern shortcut.

Ingredients for Ravioli Lasagna Recipe with Ricotta Cheese

Pantry staples and fresh cheese create this layered Italian favorite with a shortcut.

The ravioli are the star here—look for cheese-filled at any grocery store (the frozen section usually has good options). I always grab whole milk ricotta from Whole Foods or Trader Joe’s—it’s creamier than the low-fat stuff. For the mozzarella, shred your own from a block if you can (pre-shredded has anti-caking agents that don’t melt as well). The marinara can be jarred—Rao’s or Victoria are my go-tos for quality.

No ricotta? Cottage cheese blended smooth works in a pinch. Fresh basil not available? Dried basil at one-third the amount gets you close. Want more cheese? Add a layer of provolone between the ravioli. The egg in the ricotta mixture helps bind everything, but you can skip it if needed (just press the layers down firmly). Pre-made garlic bread from the bakery section makes this even easier.

Assemble and bake right away, or cover and refrigerate for up to 24 hours before baking. Leftovers keep well in the fridge for 3-4 days—reheat in the microwave or oven. Freezes beautifully for up to 2 months if you want to make ahead.

Step-by-Step Instructions for Ravioli Lasagna With Ricotta Cheese

Here’s the method I use to build those perfect layers every time.

Step 1: Prepare the Ricotta Mixture

In a medium bowl, combine the 15 oz Ricotta Cheese, 1 whole Large Egg, 3 cloves minced Garlic Cloves, 1 tsp Dried Oregano, 0.5 tsp Salt, 0.25 tsp Black Pepper, and 0.25 tsp Red Pepper Flakes. Mix until just combined—don’t overbeat or the ricotta will turn grainy.

I let this sit for 5 minutes while I prep the baking dish. This allows the flavors to meld together. The mixture should be thick but spreadable, with visible flecks of herbs throughout.

Step 2: Grease the Baking Dish and Start Layering

Preheat your oven to 375°F. Use the 1 tbsp Olive Oil to thoroughly grease a 9×13-inch baking dish, making sure to coat the bottom and sides evenly. This prevents sticking and helps create a golden crust on the bottom layer.

Spread 1 cup of the 3 cups Marinara Sauce evenly across the bottom of the dish. Then arrange 10 pieces of the 20 pieces Cheese Ravioli in a single layer, slightly overlapping if needed. Spoon half of the ricotta mixture over the ravioli and spread it gently to cover.

Step 3: Add Cheese and Repeat Layers

Sprinkle 1 cup of the 2 cups Mozzarella Cheese evenly over the ricotta, followed by ¼ cup of the 0.5 cup Parmesan Cheese. Repeat the layers: remaining marinara sauce, remaining 10 pieces Cheese Ravioli, remaining ricotta mixture, and the rest of the mozzarella and parmesan.

I always finish with a light sprinkle of extra parmesan on top for that perfect golden crust. The dish should look generously layered but not overflowing—you want those flavors to meld together without spilling over the sides.

Step 4: Bake to Bubbly Perfection

Cover the dish loosely with foil and bake for 25 minutes. Then remove the foil and bake for another 10-15 minutes until the cheese is melted and golden brown and the sauce is bubbling at the edges.

You’ll know it’s done when the top layer has developed a beautiful golden crust and the edges are bubbling vigorously. The ravioli should be tender when tested with a fork, and the ricotta layer should be set but still creamy.

Step 5: Rest and Garnish Before Serving

Let the lasagna rest for 10 minutes after removing it from the oven. This allows the layers to set and makes it much easier to slice cleanly. If you cut too soon, the layers will slide apart and you’ll lose that beautiful presentation.

Just before serving, sprinkle the 0.25 cup Fresh Basil Leaves over the top. The residual heat will release the basil’s aroma, adding a fresh, vibrant note that cuts through the richness of the cheese. Serve warm with extra parmesan on the side if desired.

Storing and Reheating This Recipe

Refrigerator Storage

Let this creation cool for no more than 2 hours before transferring to an airtight container. It’ll keep in the fridge at 40°F or below for up to 4 days. Honestly, the flavors taste even better the next day as everything marries together. ❄️

Freezer Storage

For longer storage, wrap individual portions tightly in plastic wrap, then place in a freezer bag. It freezes beautifully for up to 2 months without losing texture. I always label with the date—trust me, you’ll forget otherwise.

Oven Reheating

Preheat to 350°F, cover with foil, and warm for 20-25 minutes. Add a splash of water to the dish to prevent drying. The cheese will melt perfectly, and you’ll get that just-baked texture all over again. 🔥

Microwave Reheating

For a quick meal, microwave individual portions covered with a damp paper towel. Use 50% power for 2-3 minutes, then check and continue in 30-second bursts until heated through. Stir between intervals for even warming.

Make-Ahead Tip

You can assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking. Just add 5-10 minutes to the baking time since it’ll be cold going in. This is perfect for busy weeknights in my Boston kitchen.

Frequently Asked Questions