Cheesy Ravioli Lasagna Recipe

Name: Cheesy Ravioli Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 20-ounce package refrigerated cheese ravioli, such as Buitoni family size; 1 tablespoon olive oil; 2 cloves garlic, sliced; One 28-ounce can whole plum tomatoes; 1 sprig fresh basil plus 1/2 cup torn, and extra for garnish; Kosher salt and freshly ground black pepper; Pinch granulated sugar; One 15-ounce container ricotta cheese; 1/4 cup grated Parmesan; 1 large egg; Nonstick cooking spray; 8 ounces mozzarella cheese, grated; Green salad, for serving

Servings: persons

One 20-ounce package refrigerated cheese ravioli, such as Buitoni family size
1 tablespoon olive oil
2 cloves garlic, sliced
One 28-ounce can whole plum tomatoes
1 sprig fresh basil plus 1/2 cup torn, and extra for garnish
Kosher salt and freshly ground black pepper
Pinch granulated sugar
One 15-ounce container ricotta cheese
1/4 cup grated Parmesan
1 large egg
Nonstick cooking spray
8 ounces mozzarella cheese, grated
Green salad, for serving

1
Preheat the oven to 350 degrees F. Bring a large pot of water to a boil.
2
Add the ravioli and cook according to package directions.
3
Drain and set aside.
4
Meanwhile, heat the olive oil in a medium pot over medium heat.
5
Add the garlic and cook until fragrant, about 30 seconds.
6
Crush the tomatoes with your hands and add them along with all the juices from the can to the pot.
7
Add the whole sprig of basil, 3/4 teaspoon salt and pepper to taste.
8
Cook, simmering, until the tomatoes are softened and the sauce is thickened slightly, about 15 minutes.
9
Remove from the heat, season with the sugar and additional salt and pepper.
10
In a medium bowl, mix the ricotta cheese with the Parmesan, egg, torn basil and 1/4 teaspoon each salt and pepper.
11
Lightly mist a medium rectangular or oval baking dish (about 9-by-11-inch) with nonstick cooking spray.
12
Lay half the ravioli in the bottom of the dish (the ravioli will be layered on top of each other).
13
Remove the sprig of basil from the sauce.
14
Spread half the ricotta mixture over the ravioli and top with half the sauce and half the grated cheese.
15
Repeat with the remaining ravioli, ricotta and sauce.
16
Cover with aluminum foil and bake until bubbly, about 45 minutes.
17
Remove the foil and sprinkle with the remaining cheese.
18
Continue to bake until the cheese is melted, about 10 minutes.
19
Let stand at least 10 minutes.
20
Garnish with extra torn basil.
21
Slice and serve with a green salad.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: One 20-ounce package refrigerated cheese ravioli, such as Buitoni family size, 1 tablespoon olive oil, 2 cloves garlic, sliced, One 28-ounce can whole plum tomatoes, and more.

Yes, Cheesy Ravioli Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Ravioli Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions