Here is a quick and easy Ravioli Lasagna with pockets of cheesy goodness, bright spinach, and juicy tomato sauce that mimics the textures and flavors of homemade lasagna. Make it in the Instant Pot or Oven for a comforting meal any night of the week.
Serve this decadent dinner with a side of air fryer broccoli, air fryer garlic bread, and a crisp green salad for a well-balanced meal.
Lasagna used to be a weekend dish for me until I made this weeknight twist on a classic recipe. This cheesy ravioli lasagna is a semi-homemade dish that's on rotation in my home.
So, what is a Ravioli Lasagna? It's a short-cut ravioli casserole that requires just a few store-bought ingredients and minimal prep to assemble it. I think of it as a lazy lasagna with ravioli, instead of layering lasagna sheets and ricotta filing separately.
A quick assembly of ingredients followed by cooking in the pressure cooker or oven, and just like that, we have a delicious Italian dinner ready, in a little over 30 minutes, with a hands-off recipe.
New to Instant Pot? Get started with this Instant Pot Quick Set-Up Guide, or get a list of the Best Instant Pot Accessories, and get familiar with most used Terminology & Commonly Asked Questions.
Jump to:
Why You'll Love This Recipe
- Store-bought ingredients make for much less time and effort for a meal that is just as comforting and delicious.
- Creates a filling and cozy meal to serve any night of the week. Perfect for entertaining as well.
- Endlessly customizable thanks to different ravioli and sauce options available in the grocery store.
- Leftovers keep for days and it freezes beautifully, too!
How to Make Ravioli Lasagna
All you need is 4 ingredients to make this lasagna with fresh ravioli. Let's take a look at what we need.
Ingredients - Notes & Substitutions
Ravioli: I love the spinach and ricotta cheese ravioli, but any version of ravioli you love will work. Use traditional cheese ravioli, five cheese ravioli or more festive flavors like mushroom, corn or sweet potato.
Frozen Ravioli Lasagna: To make this lasagna with frozen ravioli, thaw them overnight in the refrigerator, then use them as per directions.
Marinara Sauce: I pick up a jar of my favorite jarred tomato sauce when I am short on time. That being said, homemade tomato sauce gives it that extra comfort of home. Or, swap out tomato sauce for a meaty and delicious bolognese.
Mozzarella Cheese: Buy the whole block and grate it at home. Feel free to adjust the amount in the recipe to make it more or less cheesy.
Parmesan Cheese: Look for pre-grated containers in the cheese section of most major supermarkets.
Scroll to the recipe card for a detailed list of ingredients and quantities.
Step by Step Instructions
Here are the step-by-step directions for this easy, baked ravioli recipe, and dinner is done in 40 minutes!
Step 1: Assemble Ravioli Lasagna
Prepare pan: Grease a springform pan or any oven-safe baking dish with olive oil or cooking spray. I prefer to line the bottom of a pan with round parchment paper for easy removal.
Coat the bottom: Add about ½ cup sauce, or more, and spread it around to cover the bottom of the pan (Pic 1).
Start the first layer: Layer about 6-8 ravioli over it, overlapping them a bit (Pic 2).
Add cheese: Spread about ½ cup shredded mozzarella cheese followed by a couple of tablespoons of grated parmesan cheese. You can adjust the quantity of cheese based on your liking (Pic 3).
Add another layer: Repeat this step one more time by spreading sauce, then ravioli, followed by cheese (Pic 4).
Make the final layer: For the final layer, spread a layer of sauce and layer the remaining raviolis on top. Press down gently to pack the lasagna. Ladle over the remaining sauce. Spread mozzarella cheese followed by parmesan cheese (Pics 5-7).
Seal and cover: If using spring form pan, wrap the bottom of the pan in aluminum foil. This prevents any water or extra moisture from making the lasagna soggy. Grease aluminum foil and cover the top of the pan. Greasing prevents the cheese from sticking to the foil (Pic 8).
Step 2: Cook Ravioli Lasagna in Instant Pot
Pour a cup of water in the pressure cooker (or more depending on your recommended instructions), place trivet and the lasagna pan over it. Pressure cook for 20 minutes on Manual/Pressure Cook at high pressure.
Once cooking is done, manually release pressure after 5-10 minutes. As an optional step, you can broil the lasagna in the oven for 3-5 minutes. This gives a nice golden brown color to the lasagna. Carefully release the spring and remove the round and serve!
Use a tall trivet: For even cooking, ensure that the trivet is tall enough so the lasagna doesn't touch the liquid.
Alternative Method: Baked Ravioli Lasagna
If you want to make this simple lasagna recipe in the oven:
- Preheat oven to 400°F.
- Assemble the lasagna as directed.
- Place the lasagna pan on the middle rack and bake for 40-45 minutes, depending on the thickness of the raviolis and your oven strength.
- Uncover and broil for 3-5 minutes to brown the cheese on top, if desired.
- Rest for 10 minutes before serving.
Accessories Needed for this Recipe
I make this easy lasagna recipe in a 7-inch springform pan that fits in a 6 or 8 quart Instant Pot. After cooking, you can release the springform and cut the lasagna like a pie.
Alternatively, you can use a 6-7 inch Fat Diddio pan. You can also make it in an oven-safe baking dish that fits easily.
Serving Suggestions
Let's see what we can serve with this ravioli lasagna recipe. This lazy lasagna with ravioli is best enjoyed with an extra side of marinara sauce and grated cheese for sprinkling.
Make it a complete meal with garlic bread, steamed or roasted broccoli, and a crisp arugula salad right alongside.
How to Make in Advance
A wonderful make-ahead ravioli lasagna only requires minimal planning ahead. To do so, assemble just as directed, then tightly wrap the entire dish in a double-layer of plastic wrap.
Store in the fridge for up to 4 days or in the freezer for up to 1 month. Thaw overnight in the fridge, if frozen.
Storing and Reheating
Leftover lasagna will keep covered in the fridge for up to 4 days or in the freezer for up to 1 month.
To reheat, thaw overnight in the fridge if frozen, then warm in a 350°F oven for 20-25 minutes, or until bubbly and warmed through.
Recipe Tips & Notes
- Coat the bottom with sauce: Make sure to start with a nice layer of sauce at the bottom of the baking dish before assembling. This prevents the ravioli from sticking and getting crunchy.
- Extra cheesy: Adjust the amount of both mozzarella cheese and parmesan depending on how cheesy you like it.
- Springform pan: If using a springform pan, make sure to wrap the bottom of the pan with aluminum foil to prevent excess moisture or water, which will make the lasagna soggy. This is not necessary if using an oven-safe baking pan.
- Grease aluminum foil: Make sure to grease the aluminum foil with a light coating of oil or cooking spray before tenting the lasagna to prevent the cheese from sticking.
- Broil: Remove the aluminum foil and broil the top of the lasagna for 3-5 minutes for both the Instant Pot or Oven method for an extra crispy top.
Frequently Asked Questions
Nope! You can assemble and cook the ravioli without boiling. For best results, thaw the frozen ravioli overnight in the fridge before baking.
No - ravioli are individually filled pasta parcels whereas lasagna is a layered pasta dish that makes use of wide, flat noodles or sheets.
This spinach ravioli lasagna is 461 calories per serving (based on 6 servings). Calories will vary based on ravioli, sauce and serving size.
Yes, I recommend thawing frozen ravioli in the fridge overnight before proceeding with the recipe. Times and temperatures have been tested using fresh ravioli.
30-Minute Pasta Recipes
Check out even more pasta recipes enjoyed by our readers:
★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram, Pinterest and Youtube.
📖 Recipe
Ravioli Lasagna
Equipment
Ingredients
- 18 oz. spinach ricotta ravioli or your favorite flavor (approx 2 packs)
- 3 cups marinara sauce or bolognese sauce (jar or homemade)
- 2 cups shredded mozzarella cheese : adjust to make more or less cheesy
- ½ cup grated parmesan cheese
- 1 cup water
Instructions
Assemble Ravioli Lasagna
- Grease a springform pan or any oven-safe baking dish with olive oil or cooking spray. I prefer to line the bottom of a pan with round parchment paper for easy removal.
- Add about ½ cup sauce, or more, and spread it around to cover the bottom of the pan.
- Layer about 6-8 ravioli over it, overlapping them a bit.
- Spread about ½ cup shredded mozzarella cheese followed by a couple of tablespoons of grated parmesan cheese. You can adjust the quantity of cheese based on your liking.
- Repeat this step one more time by spreading sauce, then ravioli, followed by cheese.
- For the final layer, spread a layer of sauce and layer the remaining raviolis on top. Press down gently to pack the lasagna. Ladle over the remaining sauce. Spread mozzarella cheese followed by parmesan cheese.
- If using spring form pan, wrap the bottom of the pan in aluminum foil. This prevents any water or extra moisture from making the lasagna soggy. Grease aluminum foil and cover the top of the pan. Greasing prevents the cheese from sticking to the foil.
Instant Pot Method
- Pour a cup of water in the pressure cooker (or more depending on your recommended instructions), place trivet and the lasagna pan over it. Pressure cook for 20 minutes on Manual/Pressure Cook at high pressure. Once cooking is done, manually release pressure after 5-10 minutes. As an optional step, you can broil the lasagna in the oven for 3-5 minutes. This gives a nice golden brown color to the lasagna. Carefully release the spring and remove the round and serve!
Oven Recipe
- Follow the steps and assemble the lasagna. Preheat oven to 400°F. Place the lasagna pan on the middle rack and bake for 40-45 minutes, or until cooked through. Rest for 10 minutes before serving.
Video
Notes
- Coat the bottom with sauce: Make sure to start with a nice layer of sauce at the bottom of the baking dish before assembling. This prevents the ravioli from sticking and getting crunchy.
- Extra cheesy: Adjust the amount of both mozzarella cheese and parmesan depending on how cheesy you like it.
- Springform pan: If using a springform pan, make sure to wrap the bottom of the pan with aluminum foil to prevent excess moisture or water, which will make the lasagna soggy. This is not necessary if using an oven-safe baking pan.
- Grease aluminum foil: Make sure to grease the aluminum foil with a light coating of oil or cooking spray before tenting the lasagna to prevent the cheese from sticking.
- Broil: Remove the aluminum foil and broil the top of the lasagna for 3-5 minutes for both the Instant Pot or Oven method for an extra crispy top.
Cindy says
I want to make this in a deep 9x9 pan (and cook in oven). How much should I increase the ingredients? I'm thinking 1.5 times each amount.
Aneesha says
Hi Cindy, yes, 1.5 times should work fine. Enjoy!
Jessica Dean says
I only have frozen ravioli can I alter the cooking time at all for frozen or will they not work?
Aneesha says
Hi Jessica, I've never used frozen ravioli straight in this recipe, have always thawed it first. It's hard for me to say how they'll work, but I would guess that they'll release more liquid which might make it soggy.
Sheila says
It tasted really good and easy to make but next time I’m going to bake it in the oven. I pressure cooked it for 20 minutes and NPR for 5 minutes. When I removed it, it didn’t look real hot so I tested the middle. It was just warm. I pressure cooked it for 10 more minutes and it was then hot enough so I put it under the broiler for a bit to slightly brown the cheese. When I assembled it, the ravioli was refrigerator temp and the sauce was warm because I made it from scratch that day, so I thought 20 minutes would have been enough. For the time it took to cook it, it was not a savings to do in the IP.
Aneesha says
Hi Sheila, thanks! I'm glad you enjoyed the taste. Although, the ravioli shouldn't have been just warm after 20 mins of pressure cooking. Just curious, did you use frozen ravioli?
Sandy says
If I wanted to make a double batch with my stackable insert, would that work? Would I just need to increase cooking time?
Aneesha says
Hi Sandy, yes that would work and the same cooking time would work.
Ange says
Question: I can only find frozen ravioli locally. How would you change up the times for pressure cooking?
Aneesha says
Hi Ange, I would recommend thawing it in the microwave (doesn't take long), or overnight in the fridge as we don't want to add that extra water to the lasagna. Hope this helps!