Lazy Baked Frozen Ravioli Lasagna

Let Me Tell You About My Weeknight Hero

I’ll be honest: some nights dinner needs to just, well, happen. You know what I mean? Like, actual food with zero fuss, and maybe I remember to set the table, but no promises. That’s where this Lazy Baked Frozen Ravioli Lasagna comes in. I first cobbled this together on a Tuesday when I’d planned a totally different meal, but realized (too late, as usual) I’d forgotten half the ingredients. But there was a bag of frozen ravioli doing the slow zombie shuffle at the back of the freezer, and a jar of marinara. And cheese. So. The rest is cheesy, gooey, slightly crispy-topped history. Honestly, my kids devour it, even when I overcook the edges a bit (but more on that chaos later). Plus, once or twice I’ve tried to hide from them for five minutes in the laundry room while it bakes—solid life choice.

Why You’ll Love This

I make this when I’m too worn out to boil lasagna noodles, but still want something homey—so, basically, every other Thursday. My family goes nuts for it, maybe because the cheese forms those golden, melty islands on top (or maybe because I let them have seconds, who knows). Oh, and if you’ve ever cursed at a lasagna sheet that stuck together like glue? Yeah, this avoids all that hassle. Once, I tried to make the “real” deal from scratch after a long day, but I wound up ordering takeout—never again.

What You’ll Need (and Some Swaps)

• One big bag of frozen ravioli (cheese or meat—honestly, whatever you’ve got… My sister swears by the Costco brand but I grab whatever’s, you know, one sale)
• About 2 cups marinara sauce (or more if you’re saucy—I like Rao’s, but sometimes I use basic store stuff and just add a pinch of oregano)
• 2 cups shredded mozzarella cheese (sometimes I go wild with an Italian blend, or deli-sliced provolone if that’s all that’s left)
• 1/2 cup grated parmesan (I reach for the green can some nights, but fresh is great if you’ve got it)
• Optional: A sprinkle of dried basil, fresh parsley, or red pepper flakes (if you want to fancy it up or actually impress someone)

How I Throw It All Together

1. First, preheat your oven to 400°F (200°C). Or 180°C if your oven runs hot. Anyway, hot enough that it actually bakes—not just “keeps things lukewarm” which mine seems to like doing when it’s in a mood.
2. Pour a splash of marinara in the bottom of a 9×13-inch dish—or whatever oven pan is clean. This step is mostly to keep things from welding themselves tight, not for flavor, but if you skip it you’ll regret it later (trust me).
3. Scatter a layer of frozen ravioli straight from the bag (don’t bother thawing; I’ve tried, and it just gets weird and sticky). Don’t sweat about lining them up perfectly—it’s not a baking competition! But if you want rustic and homey, go wild.
4. Spoon over a generous layer of sauce. Then throw on a handful of mozzarella (or two handfuls if it’s that sort of day), and a sprinkle of parmesan.
5. Repeat layers—more ravioli, more sauce and so on—until you run out, or until the dish is full or dangerously close to bubbling over (which is funny until someone has to clean the oven, not that I’d know…)
6. Finish with your last bit of cheese on top. If you want those crispy bits (who doesn’t?), give it an extra shake of parmesan. If you like herby vibes, sprinkle on basil or parsley now.
7. Bake it uncovered for about 35–40 minutes—check around 30 if you like your cheese less brown. It’s done when the sauce is bubbling up in the corners and you can’t resist the smell. Sometimes, I poke the middle with a fork to check if it’s piping hot—go ahead, that’s the cook’s right.
8. Let it sit for 10 minutes before scooping out, unless you like chasing cheese lava across your plate. I never manage to wait the full ten, though.

Tidbits I’ve Collected From Messing It Up

• If you use too much sauce, it can get almost soupy. Cut back if your ravioli are on the thinner side.
• It will stick a bit sometimes—letting it cool makes those first pieces come out way less messy.
• Half the time I forget to cover it with foil for the first 20 minutes. Honestly, leaving it uncovered the whole time just gives a crunchier top. Your call.

My Lazy Experiments (Some Wins, Some Flops)

• Tried pesto instead of red sauce—tasty, but kind of oily. Maybe my pesto was too thick?
• Veggies (zucchini slices, spinach) tucked into the layers: excellent, makes it borderline healthy (ish)
• Using meat or spinach ravioli: delicious, but even the basic cheese version totally does the trick if you ask me
• I once tried using frozen tortellini instead of ravioli. It got mushy. Just saying, maybe don’t go there.

What To Use If You Don’t Have Fancy Pans

Don’t overthink it. I’ve baked this in a disposable foil pan from the dollar shop, a Pyrex, even a random roasting tin. Just line it with parchment if you’re worried about sticking (actually, skip that if you want crispier edges, now that I think about it).

How Long This Lasts (Which Isn’t Very)

Technically, you can stash leftovers in the fridge for up to three days. Just put some foil or an airtight lid on it. I think it reheats best in the oven at 350°F for about 15 minutes; the microwave gets the job done, but it’s not my favorite texture (a bit rubbery, to be honest). Though honestly, in my house it never lasts more than a day—I caught my teenager eating it cold once, which speaks for itself.

How We Love To Serve It

I like it best with a simple green salad and, in a perfect world, a hunk of garlic bread (extra points if it’s the cheap frozen kind). My youngest likes ketchup on hers, which I pretend not to see. Oh, and sometimes a glass of red wine for me—just don’t ask which kind. I’m not picky after 6pm.

Stuff I Learned The Hard Way (A.K.A. “Pro Tips”)

• I once tried rushing the cooling step and the whole middle just slid out—give it those 10 minutes to set, or just own the mess, up to you!
• If you buy super cheap ravioli, they sometimes fall apart a bit. Actually, I find it works better if you grab a mid-range brand (or the ones with thicker pasta shells)
• Don’t be stingy with the cheese—cheese on top is like the cherry on a sundae, but you know, for lasagna.

FAQ (Real Questions I’ve Been Asked—Really!)

• Can I make this ahead?
  Yes! You can assemble it, keep it in the fridge till dinnertime, and then bake when you’re ready. Actually, I think it tastes even better the next day (when there are leftovers).
• Do you thaw the ravioli first?
  Nope. Straight form the freezer to the dish. Thawing just made it weird and clumpy for me.
• Can I freeze leftovers?
  Yep, but honestly baked cheese dishes get a smidge grainy when reheated. Wrap tightly; reheat in the oven for best results. Or do like my uncle and eat it cold for breakfast.
• What about gluten-free?
  I’ve used gluten free ravioli—it worked fine! The edges got a bit crispier than usual but nothing I’d complain about.
• Any recommendations for sauce?
  I like this marinara from Serious Eats, but in a pinch, a jar of anything will do. This site has a tasty homemade one too: Budget Bytes Quick Tomato Sauce.

Anyway, I hope this Lazy Baked Frozen Ravioli Lasagna finds you on a night when you need a belly hug and a kitchen break. If you ever try putting olives on top, let me know how it turns out—I’m a big olive fan, but nobody else here will let me experiment. Stay cozy and enjoy!

★★★★★ 4.80 from 120 ratings

Lazy Baked Frozen Ravioli Lasagna

yield: 6 servings

prep: 10 mins

cook: 40 mins

total: 50 mins

This easy baked lasagna uses frozen ravioli for a quick, hearty dinner with layers of cheesy goodness, rich tomato sauce, and classic Italian flavor, all with minimal effort.

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Ingredients

• 24 oz frozen cheese ravioli
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup ricotta cheese
• 1 tablespoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh basil (optional, for garnish)

Instructions

1. 1
   Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. 2
   Spread 1 cup of marinara sauce on the bottom of the baking dish.
3. 3
   Arrange half of the frozen ravioli in a single layer over the sauce. Top with half of the ricotta cheese, 1 cup shredded mozzarella, and sprinkle 1/2 tablespoon Italian seasoning.
4. 4
   Pour 1 cup of marinara sauce over the cheese layer, then repeat layering with remaining ravioli, ricotta, mozzarella, and Italian seasoning. Finish with the remaining marinara sauce and top with Parmesan cheese.
5. 5
   Cover the dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes, or until cheese is bubbly and lightly browned.
6. 6
   Let the lasagna rest for 5 minutes before serving. Garnish with chopped fresh basil if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 420 caloriescal

Protein: 20gg

Fat: 18gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 45gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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