This Ravioli Lasagna is delicious and so easy to make. The family will absolutely love it! Spoiler alert: you do NOT need to precook the ravioli for this! How awesome is that!
Thank you to Ragu for sponsoring today’s post and inspiring me to remake a family recipe to make it super easy and super yummy! And, thank YOU, dear readers, for visiting my sponsor, Ragu, and helping to support Life Currents!
When I first became a vegetarian, one of the first things I learned how to make was a veggie lasagna. It was delicious, but it was tons of work to make. You had to sauté all the veggies separately, make a béchamel sauce, boil the lasagna noodles, then layer it all together and bake.
Like I said, it was delicious, but who has time for all that! (Maybe one day I’ll make that lasagna again so you can see the recipe; I know my sister-in-law has asked me for the recipe because it sounds so good to her). UPDATE: I have posted the recipe. It’s so good, if not a lot of work. Find it here.
I’ve made many lasagnas since those early days. I even have a couple that I’ve shared here on the blog: Red Pepper and Fresh Mozzarella Lasagna and Pumpkin Lasagna with Roasted Butternut Squash. But, for ease and quickness, this Ravioli Lasagna is amazing!
I first saw this Ravioli Lasagna recipe over on Recipes for My Boys, where Debi (my sista in name) shared it about a year ago. Debi is one of the first bloggers that I “met”. Of course, I felt an immediate connection because of her name, but her food is accessible, yummy, and she’s a sweet person, so there are many reasons to like her.
I remember once she sent me an email saying that her boys loved playing with a game that I had on my site at the time. How cool that someone took the time to send me a sweet thank you for something on my blog.
This Ravioli Lasagna is super easy! Just layer it all together and bake, and you have a delicious meal! And, we always have leftovers, so I have lunch for the next day as well. Heck, you could even buy a pre-shredded Italian blend cheese, and you wouldn’t have to shred the cheese yourself.
I always have a jar of Italian Seasoning in the cupboard. It’s easy to mix up your own and keep it on hand for any meal!
Using Ragu sauce in a jar makes it super easy and super delicious! I used the Old World Traditional Style. It’s nice and thick and rich.
Use any kind of ravioli you’d like. I like to use mushroom ravioli so that there’s some more veggies in the dish. But, you can use cheese ravioli, spinach ravioli, chicken, whatever you and your family like!
I encourage you to visit Ragu‘s website to discover the Ragu heritage story; it’s a really cool story about Assunta Cantisano; the story of a woman and a dream. Ragu. Crafted with Passion. Simmered in Tradition.
What family traditions have you updated to make easier, or yummier? I’d love to hear them! Share them with me in the comments below!
Ravioli Lasagna Recipe
- 25 ounces ravioli
- 3 ½ cups spaghetti sauce from 2, 24 ounce jars, or more or less to taste
- 1 ½ cups shredded mozzarella cheese
- ¼ cup finely shredded Parmesan cheese
- Italian Seasoning
- Preheat oven to 350° F.
- Spread ½ cup of spaghetti sauce on the bottom of 13×9 pan. Add a layer of ravioli (about ½ of the bag), and sprinkle with Italian seasoning. Top with ½ mozzarella cheese. Spread 1 ½ cups sauce over the cheese. Top with remaining ravioli, and lightly sprinkle with Italian seasoning. Top with 1 ½ cups of sauce, making sure that all ravioli is covered, add more or less sauce as desired.
- Cover with foil, and bake in 350° oven for 30 to 35 minutes or until bubbling. Remove foil, and top with remaining mozzarella and parmesan cheeses. Sprinkle with Italian seasoning, and bake another 5 minutes or until cheese is melted.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.