Lazy Ravioli Lasagna (Baked Ravioli Casserole)
A cozy, shortcut “lasagna” made with refrigerated ravioli, jarred pasta sauce, cottage cheese and plenty of melty mozzarella. It’s the perfect busy-night bake when you’re craving comfort food without the fuss.
Servings: 9 servings
Calories: 414kcal
Ingredients
- 20 ounce package refrigerated ravioli any variety – cheese, meat, or spinach
- 24 ounces pasta sauce marinara or your favorite spaghetti sauce
- 3 cups shredded mozzarella cheese divided
- 24 ounces cottage cheese (large or small curd - I prefer small curd)
- Optional: fresh basil thinly sliced, for serving
Instructions
- Preheat your oven to 375°F. Lightly grease a 9×13-inch casserole dish.
- Layer the sauce and ravioli: Spread a thin layer of pasta sauce over the bottom of the prepared baking dish. Arrange a single layer of ravioli over the sauce, covering the bottom of the pan.
- Add cheeses and more sauce. Spoon half of the cottage cheese over the ravioli and spread gently. Sprinkle with half of the shredded mozzarella.Pour and spread another layer of pasta sauce over the cheese.
- Repeat the layers. Add a second layer of ravioli.Spoon on the remaining cottage cheese and spread.Top with another layer of sauce, then sprinkle the remaining mozzarella evenly over the top.
- Bake. Cover the dish tightly with aluminum foil and bake for 20 minutes.Remove the foil and bake an additional 10 minutes, or until the cheese is melted, bubbly, and the casserole is heated through.
- Rest and serve. Let the ravioli lasagna rest for 5–10 minutes to set. Top with fresh basil, if using, then slice and serve.
Notes
Alternative: Use frozen ravioli: You can substitute frozen ravioli if that’s what you have on hand. Assemble the casserole as directed, then bake covered for about 40 minutes before uncovering and baking an additional 10 minutes. Make sure the center is hot and the ravioli are cooked through before serving.
Make ahead:
Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the covered bake time if going straight from the fridge to the oven. Storage & reheating:
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or cover the baking dish with foil and warm in a 350°F oven until heated through.
Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the covered bake time if going straight from the fridge to the oven. Storage & reheating:
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or cover the baking dish with foil and warm in a 350°F oven until heated through.
Nutrition
Calories: 414kcal | Carbohydrates: 33g | Protein: 27g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 76mg | Sodium: 1219mg | Potassium: 332mg | Fiber: 3g | Sugar: 6g | Vitamin A: 686IU | Vitamin C: 5mg | Calcium: 274mg | Iron: 8mg
