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!
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.
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.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.