Name: Million Dollar Ravioli Lasagna
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 (25 oz) package frozen cheese ravioli (or fresh ravioli, about 20–25 pieces); 1 lb (450 g) ground beef or Italian sausage; 1 medium onion, finely chopped; 3 cloves garlic, minced; 2 cups (480 ml) marinara sauce; 1 cup (240 ml) heavy cream; 4 oz (115 g) cream cheese, softened; 1 1/2 cups (150 g) shredded mozzarella, divided; 1/2 cup (50 g) grated Parmesan cheese, divided; 2 tbsp chopped fresh parsley (or 1 tbsp dried); 1 tsp Italian seasoning; Salt and pepper to taste; 2 tbsp olive oil

If you popped by my kitchen on a tired Tuesday, you would probably catch me building this Million Dollar Ravioli Lasagna with a mug of tea going cold and a kid asking where their left shoe went. The first time I made it, I brought a pan to a neighborhood potluck and a little old gent called it a hug with edges. Which is exactly the vibe. Creamy, saucy, cheesy, and not fussy at all. I still sneak a ravioli or two while it bakes, because cook tax, right.

Why you might fall for this pan of cozy

I make this when everyone is coming home at odd times and I need dinner that holds. My family goes a bit wild for it because the ravioli is like built in bonus pasta pockets, and the millionaire part is that silky cheese blend that makes it feel fancy while I am still in slippers. I used to stress about perfect lasagna layers, but honestly, this one forgives wonky. And when I am grumpy about dishes, I line the pan, then I am fine again. It is that kind of week saver.

Also, a quick aside, I once tried making it during a power outage with only the tiny toaster oven working off a generator, and somehow it still tasted great. Maybe the chaos seasons it.

What you will need within reach

700 to 800 g cheese ravioli, fresh or frozen, any shape you like. I sometimes use spinach ravioli when I am pretending to be virtuous.
3 cups marinara sauce. Homemade if you have it, but a good jar is lovely. I like reading reviews like this round up of store sauces when I am curious.
450 g ground beef or Italian sausage. Or a mix. If I am in a hurry I just skip the meat and add more cheese, still great.
1 small onion, diced and friendly
3 cloves garlic, minced the size of rice
1 cup ricotta or cottage cheese. My grandmother always insisted on Brand X, but honestly any version works fine.
115 g cream cheese, softened
1 cup sour cream or thick Greek yogurt
1 egg, optional, for a tighter set. Some nights I forget and it is still fine.
2 cups shredded mozzarella, plus a handful for good luck
1 cup grated Parmesan or Pecorino
2 cups spinach, roughly chopped. I use it when there is a bag in the fridge looking at me.
2 teaspoons Italian seasoning, give or take
Salt and pepper, always
Fresh basil, a few leaves, torn, if you have it

Helpful links if you like to nerd out on technique, this guide on browning meat is solid and changed how I season the pan Serious Eats on browning ground beef. For stashing extras, I learned a lot here The Kitchn on freezing casseroles.

Let us build it, step by step but also chill

Heat the oven to 190 C or 375 F. Grease a 23 by 33 cm baking dish. I say a 9 by 13 is essential, and yet, I have stacked it tall in an 8 by 8 when that is the only clean pan. It works, just watch the bake time.
Brown the meat in a large skillet over medium high heat until it is deeply browned at the edges. Season with salt and pepper, add the onion, let it soften for 3 to 4 minutes, then stir in the garlic for 30 seconds. This is where I usually sneak a taste, and then another, for science.
Pour in the marinara and a splash of water, like 60 ml, so it is saucy enough to spread. Simmer for 5 minutes. Taste and adjust. A pinch of sugar if your sauce is a bit sharp, probably you know the drill.
In a bowl, mix the ricotta, cream cheese, sour cream, egg if using, half the Parmesan, a cup of mozzarella, Italian seasoning, plus a pinch of salt. It will look like it might be too thick, but on second thought, the steam softens it in the oven, so do not fret.
If your ravioli is frozen, no need to thaw. If it is stuck together, gently break it apart, I sometimes run a splash of cold water to loosen.
Layer time. Spoon a thin blanket of sauce in the dish. Add a single layer of ravioli, snug but not squished. Dot with half the cheese mixture, scatter spinach, then ladle more sauce. Repeat another layer of ravioli, the rest of the cheese mix, more sauce. Top with remaining mozzarella and Parmesan. If it looks a bit messy, good. Charm points.
Cover loosely with foil. Bake 25 minutes. Remove foil and bake another 15 to 20 until bubbling and golden in little spots. If the center still looks pale, give it a few more minutes, you want that lively simmer at the edges.
Rest 10 to 15 minutes before slicing so it sets. I know, the waiting, but it helps. I once rushed this step and regretted it because the slices slid like a landslide.

Notes from my slightly chaotic experiments

Ravioli size matters less than you think. Big ones are easier to layer, small ones fill gaps, both taste the same. I tend to think smaller cooks a smidge faster.
If your sauce is low on salt, the whole thing tastes flat. Season the sauce boldly and the cheese mix gently, balance is cozy.
Let it cool until the bubbles calm. The first ten minutes out of the oven look weird, it always does. Then it settles into itself and slices clean.
A cheeky trick, brush the top with a tablespoon of cream before the final bake for extra gloss and browning.

Variations I have actually tried

Chicken spinach version. Swap the beef for shredded rotisserie chicken, add extra pepper and lemon zest. Really nice and lighter.
Mushroom and kale. Brown sliced mushrooms until well caramelized, stir in chopped kale. Earthy and cozy, even better with a splash of sherry in the pan.
Spicy sausage and vodka sauce. I used a jar of vodka sauce once, and wow, it slapped. Not too spicy, just right.
Gluten free experiment. I used gluten free ravioli, it was fine on day one, but the leftovers went a bit mushy. Not my best, but edible with extra cheese on top.

Equipment, plus what to do if you do not have it

Large skillet for browning the meat. A Dutch oven is lovely too, heavier equals better browning.
Mixing bowl and spoon. I have used a big measuring jug when every bowl was in the sink, worked a charm.
9 by 13 baking dish. I called it essential, but foil pans are totally fine for sharing or freezing, and that 8 by 8 tower in a pinch, still good.
Foil for covering. No foil, use an inverted sheet pan as a lid, slightly chaotic, fully effective.

How to stash leftovers without sadness

Fridge. Cool completely, cover, and chill up to 4 days, though honestly, in my house it never lasts more than a day. I think this tastes better the next day when the flavors marry like old friends.

Freeze. Wrap slices tight, then into a bag. Reheat covered at 175 C or 350 F until hot, about 25 minutes. If you plan ahead, build the whole thing and freeze unbaked, add about 20 minutes to bake time form frozen. For more detail, I like the tips here freezing casseroles.

Serving ideas we keep coming back to

Garlic bread and a crispy salad, the usual suspects. My crew dips the bread in the corner sauce pools, which is the move.
A little bowl of olives and orange slices. Odd combo, delightful palate reset.
On Sundays, we sprinkle extra basil and crack black pepper at the table, feels like a tiny ritual.

Pro tips I learned the slightly hard way

Do not skimp on resting time. I once sliced it straight out of the oven, and it was tasty chaos that refused to stay on the plate.
Season the meat in the pan, not the bowl. Salt sticks better in the hot fat, then you do not need as much later.
Ravioli straight from the freezer is fine, but break up icy clumps or they will steam into one big noodle raft.
Grease the foil. Otherwise cheese sticks, and you lose the good top to the foil. Tragic but preventable.

FAQ, because you asked and I am here for it

Can I make Million Dollar Ravioli Lasagna ahead
Yes. Assemble up to a day in advance, cover, and chill. Bake straight from the fridge, add 10 minutes. If it is very cold, give it a few extra until the edges are lively.

Do I have to use ricotta
Nope. Cottage cheese works beautifully. Actually, I find it works better if I blend it smooth first, but chunky is fine too. Cream cheese does the heavy lifting for richness anyway.

Will gluten free ravioli work
It will, but I suggest underbaking by a few minutes so it keeps some bite. And reheat gently. Or try fewer layers, that helped me once.

What if I only have meatless sauce
That is great. Add a splash of soy sauce for depth and a pinch of smoked paprika. Sneaky but tasty.

Can I use a different pasta
Technically yes, but then it is not ravioli lasagna any more. Tortellini is fun. Regular noodles need par cooking and more sauce, which I do when I am feeling extra, which is rare at 6 pm.

How do I know it is done
Look for bubbling at the edges and a golden top. Insert a knife in the center, hold for three seconds, touch it carefully, if it is hot, you are good. Or be fancy with a thermometer, 75 C in the middle.

Can I halve the recipe
Yes, use a smaller pan, like that 8 by 8 tower moment, and reduce the bake time by about 10 minutes. Keep an eye on the edges.

Is fresh ravioli better than frozen
Sometimes, but not always. Frozen is consistent and sturdy. Fresh is tender and lovely. Use what you have, do not overthink it.

When you make it, send a picture, and if a corner is missing, I will pretend I do not see it. Cook tax, obviously.