Easy Ravioli Lasagna Bake

(14) 14 Reviews
Prep Time
Total Time

12 servings

With frozen ravioli and a little TLC (and extra cheese) on your part, this lasagna bake is a very easy way to please the family.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Brown meat with vegetables and garlic in large skillet sprayed with cooking spray on medium-high heat. Stir in spaghetti sauce and water; simmer 5 min., stirring occasionally.
  • Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with half the ravioli. Whisk cream cheese spread and milk until blended; spread over ravioli. Top with layers of 3/4 cup shredded cheese, and remaining ravioli, meat sauce and cheeses; cover.
  • Bake 50 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve.

Size Wise

Since this lasagna recipe makes 12 servings, it's the perfect dish to serve at your next gathering of friends or family.

Important Note

Use the large, not mini, frozen ravioli to prepare this delicious recipe.


Spray the foil with cooking spray before using to cover the lasagna. This will help prevent the foil from sticking to the melted cheese on top of the baked lasagna.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 330
% Daily Value
Total fat 15g
Saturated fat 8g
Cholesterol 65mg
Sodium 580mg
Carbohydrate 28g
Dietary fiber 3g
Sugars 7g
Protein 21g
Vitamin A 35 %DV
Vitamin C 2 %DV
Calcium 30 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • jrtsrt |

    Very good! I cut the recipe in half for just my husband and me, but I still needed the full jar of spaghetti. I used a 9 inch square baking dish. I used frozen, chopped onions and green peppers as well. I also used a spaghetti sauce that had a lot of veggies. In place of beef, I used hot Italian chicken sausage. I served it with a salad and piece of garlic bread. I was hoping to have enough to serve both of us leftovers for another night, but my husband ate it all!

  • AbbyFred |

    This recipe is as easy as it is good. I make it for a dinner party and it got rave reviews from all plus many requests for the recipe. I did make some changes to the recipe. It took one and a half bags of ravioli to cover the pan in two layers. I also add a full container of Parmesan, Romano, Asiago mixed cheeses (8 ounces) and sprinkled on both layers. I like a lot of cheese and it added a lot of flavor. I probably will make lasagna this way from now on.

  • buffalonana |

    I had some anxiety about this recipe but after making some changes, I was delighted! I made it several more times. My whole family loved it! Had to make more for friends. Next time will double or triple the recipe for freezer (it did freeze well). My changes: omit carrots, I used Ricotta Cheese mixed with egg and chives in place of cream cheese, I topped the Ricotta with fresh spinach before the next layer of Ravioli, I used minced garlic from a jar, and finally, instead of water to dilute spachetti sauce I used a 15 oz. can diced tomatoes. I did use more Mozzarella on top.