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Bubbling marinara, tender cheese ravioli, creamy ricotta, and a golden layer of mozzarella make this ravioli lasagna the kind of dinner that’s hard to resist. It has everything I want from a cozy pan of lasagna, with ravioli making the whole thing wonderfully approachable.
There are nights when a big, cheesy baked pasta sounds perfect, but assembling a traditional lasagna feels like more of a project than I want to take on. That’s where this recipe comes in. Instead of lasagna noodles, layers of cheese ravioli are tucked between a savory turkey and marinara sauce, an herby ricotta mixture, and plenty of mozzarella.
I especially love how substantial this dish feels for such a simple idea. The ravioli already brings pasta and cheese to every bite, and once everything has baked together, the layers become saucy, creamy, and wonderfully cheesy. Add a little Parmesan and fresh basil or parsley at the table, and dinner is ready.
Why You’ll Love This Recipe
The ravioli is really what makes this recipe special. It gives you those comforting pasta-and-cheese layers you expect from lasagna, but without relying on traditional lasagna noodles. And because there are three layers of ravioli, you get plenty of tender, cheese-filled pasta in every serving.
It’s also a great recipe when you’re feeding a family or gathering around the table with friends. A 9×13-inch pan makes 8 servings, and the combination of ground turkey, marinara, ricotta, ravioli, and mozzarella is hearty enough to stand on its own.
Then there’s that top layer of mozzarella. It bakes until melted and bubbly, and you can give it a quick 2-3 minutes under the broiler at the end if you’d like a little extra color. So good.
Ravioli Lasagna Ingredients
Here are the simple ingredients that come together to make this cheesy, hearty ravioli lasagna:
- Cheese Ravioli – The shortcut that makes this lasagna so easy. The ravioli takes the place of traditional lasagna noodles while adding an extra cheesy filling to every layer. You’ll need enough to create three layers.
- Ground Turkey – Adds a hearty, savory element to the marinara sauce. It keeps the meat sauce satisfying without feeling overly heavy.
- White Onion – Sautéed at the beginning to create a flavorful base for the meat sauce.
- Garlic – A little minced garlic adds that classic savory flavor that works so well with the tomato sauce and Italian seasoning.
- Italian Seasoning – Brings a blend of Italian herbs to the turkey and helps season the meat sauce.
- Marinara Sauce – There’s plenty of sauce here! Some is mixed with the ground turkey, while the rest is used between the ravioli layers to keep the lasagna saucy as it bakes. Homemade or your favorite store-bought marinara works.
- Ricotta – Creates the creamy cheese layer in the middle of the lasagna. Whole-milk ricotta is a great choice, though low-fat or skim can work too.
- Egg – Mixed into the ricotta to help the creamy cheese layer hold together as the lasagna bakes.
- Fresh Basil and Parsley – These fresh herbs brighten up the ricotta mixture and add a little freshness to all the rich cheese and marinara.
- Fresh Mozzarella Cheese – Shredded over the top before baking for that irresistible melted, bubbly cheese layer.
- Salt and Pepper – Used to season the onions as they sauté and build flavor right from the start.
- Olive Oil – Used for sautéing the onion and for tossing with the cooked ravioli so the pieces don’t stick together before you assemble the lasagna.
Step-by-Step Instructions
Start with the meat sauce. Sauté the onions in olive oil and a pinch of salt and pepper in a nonstick skillet for ~5 minutes or until fragrant, stirring occasionally.
Stir in the garlic and cook ~1 minute. Add in the ground turkey and Italian seasoning. Cook until meat is no longer pink.
Add in 1 jar marinara sauce (~2 cups), stir to combine. Remove from heat and set aside.
Next, prepare the ravioli. Cook the ravioli according to package directions, typically 4-5 minutes in boiling water. Drain and rinse with cold water. Toss with 1-2 Tbsp. of olive oil to prevent ravioli from sticking. Set aside.
For the creamy layer, in a medium sized bowl mix the ricotta, egg, parsley and basil.
Now it’s time to assemble! Preheat the oven to 375°F. In a 9×13 inch baking dish, assemble in this order: 1 cup of marinara sauce in an even layer, an even layer of ravioli, all of the meat sauce, more ravioli, the ricotta mixture, another layer of ravioli, the remaining marinara sauce and finally top with mozzarella cheese.
Loosely tent aluminum foil to cover the pan (try to avoid touching the cheese). Bake for 30 minutes with the foil on, and 25 minutes with foil off. Broil at the end for 2-3 minutes until cheese is melted and bubbly, if desired.
Let cool slightly before serving. Enjoy with Parmesan cheese and additional basil or parsley if desired.
Expert Tips
The biggest thing to remember is to cook the ravioli before layering the lasagna. Whether you purchase fresh or frozen ravioli, the recipe calls for cooking it first. After draining, rinse it with cold water and toss it with 1-2 Tbsp. olive oil so the individual ravioli don’t stick together while you prepare the other layers.
You’ll need around 25 oz. of ravioli to make three layers, though the exact amount will depend on the size of your ravioli. Smaller ravioli naturally require more pieces to cover the baking dish, while larger ones will fill each layer more quickly.
When you make the meat sauce, remember that only 1 jar of marinara (~2 cups) goes into the ground turkey. Keep the rest separate because you’ll need marinara for the other layers of the lasagna.
And don’t rush the final few minutes. Keep the foil loosely tented during the first part of baking so it doesn’t cling to the mozzarella. Once the foil comes off, the cheese gets a chance to melt and bubble. If you want an even more golden finish, broil it for the optional 2-3 minutes at the end.
Recipe Variations
There are a few easy ways to change this ravioli lasagna while keeping the same basic idea.
For the meat, ground beef, ground chicken, or Italian sausage can take the place of the ground turkey. Italian sausage will give the sauce a particularly savory flavor, while ground chicken keeps things closer to the original turkey version.
You can work vegetables into the layers, too. Mushrooms can be added to the meat sauce, or you can add spinach to the ricotta mixture. If using frozen spinach, thaw a 10 oz. package and squeeze out as much excess liquid as possible before stirring it into the ricotta.
For a little heat, add red pepper chili flakes to the meat sauce. And while three-cheese ravioli works beautifully here, meat ravioli is another option. Large or small ravioli will both work—the amount needed to build each layer will simply vary with their size.
Storage & Reheating
If you have leftovers, let the lasagna cool before covering the baking dish or transferring individual portions to airtight containers and refrigerating them.
To reheat, warm individual portions until heated through. The microwave is convenient when you only need a serving or two. You can also place leftovers in an oven-safe dish, cover them, and warm them in the oven so the pasta and cheese don’t dry out.
Freezing is one area where I’d be cautious. The original recipe has not been tested as a make-ahead frozen lasagna, and excess moisture could make the finished casserole watery. For the same reason, fresh ravioli is preferable when available; frozen ravioli can sometimes result in extra moisture or doughier pasta.
Serving Suggestions
This ravioli lasagna is rich, cheesy, and filling, so I like the idea of keeping everything around it fresh and simple. A crisp green salad makes an easy partner, especially with a bright vinaigrette to balance all that mozzarella and ricotta.
Roasted vegetables are another natural fit. Try broccoli, asparagus, green beans, Brussels sprouts, or zucchini alongside it. And, of course, a warm piece of garlic bread or crusty bread is always welcome when there’s marinara left on the plate.
Just before serving, finish each portion the way the recipe suggests—with Parmesan cheese and additional fresh basil or parsley, if desired. It’s a simple final touch that works perfectly with all those warm, saucy, cheesy layers.
Recipe FAQs
1. Can I use frozen ravioli?
Yes, but I recommend using fresh ravioli if possible. Frozen ravioli can release more water as the lasagna bakes and may turn out a little doughy. Whether you use fresh or frozen, make sure to cook the ravioli before layering it into the lasagna.
2. How do I keep the ravioli from sticking together?
After cooking the ravioli, drain and rinse it with cold water. Toss it with 1-2 tablespoons of olive oil and set aside while you prepare the other ingredients. This keeps the ravioli from sticking together and makes assembling the layers much easier.
3. What is the easiest way to layer ravioli lasagna?
It’s easy once you know the order! Start with marinara sauce, ravioli, meat sauce, ravioli, ricotta mixture, ravioli, remaining marinara sauce, and mozzarella cheese. You’ll end up with three delicious layers of cheese ravioli.
4. How do I keep the cheese from sticking to the foil?
Loosely tent the foil over the baking dish instead of pressing it against the mozzarella. Bake for 30 minutes with the foil on, then remove it and bake for another 25 minutes. For an extra bubbly top, you can broil the lasagna for 2-3 minutes at the end.
5. Do I need to let ravioli lasagna rest before serving?
Yes, let it cool slightly before cutting into it. This gives the hot sauce and cheesy layers a little time to settle and makes the lasagna much easier to serve. Add Parmesan cheese and extra basil or parsley on top, if desired.
Ravioli Lasagna with Turkey, Ricotta & Mozzarella
Ingredients
- 1/2 large white onion, diced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp minced garlic (1-2 cloves)
- 1 tsp Italian seasoning
- 1 lb ground turkey
- 20-30 Oz cheese ravioli, cooked and cooled
- 15 oz ricotta
- 1 large egg
- 1/4 cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- 2 (24oz) jars red marinara sauce, or homemade
- 12 oz fresh mozzarella cheese, shredded
Instructions
- Heat olive oil in a nonstick skillet. Add the diced onion along with a pinch of the salt and pepper. Sauté for about 5 minutes, stirring occasionally, until the onion becomes fragrant.
- Add the minced garlic and cook for about 1 minute. Stir in the ground turkey and Italian seasoning, then continue cooking until the turkey is no longer pink.
- Pour in 1 jar of marinara sauce, approximately 2 cups, and mix until combined. Take the skillet off the heat and set the meat sauce aside.
- Prepare the ravioli according to the package instructions, usually by boiling for 4-5 minutes. Drain, rinse under cold water, and toss with 1-2 Tbsp. olive oil to keep the ravioli from sticking. Set aside.
- In a medium bowl, combine the ricotta, egg, chopped parsley, and chopped basil.
- Preheat the oven to 375°F. Assemble the lasagna in a 9×13-inch baking dish in the following order: spread 1 cup marinara sauce evenly over the bottom, add an even layer of ravioli, spread over all of the meat sauce, add another ravioli layer, spread over the ricotta mixture, add a third ravioli layer, cover with the remaining marinara sauce, and finish with the shredded mozzarella.
- Loosely tent the baking dish with aluminum foil, keeping the foil from touching the cheese as much as possible. Bake for 30 minutes covered, then remove the foil and bake for another 25 minutes. If desired, broil for 2-3 minutes at the end, until the mozzarella is melted and bubbling.
- Allow the lasagna to cool slightly before serving. Parmesan cheese and additional fresh basil or parsley may be added when serving if desired.
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Recipe Notes
Nutrition
Calories: 536kcal | Carbohydrates: 33g | Protein: 40g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 153mg | Sodium: 850mg | Potassium: 306mg | Fiber: 3g | Sugar: 2g | Vitamin A: 933IU | Vitamin C: 6mg | Calcium: 363mg | Iron: 9mg
