Lazy Lasagna Ravioli Bake With Marinara and Mozzarella

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour (including 10 minutes rest)

Quick Ingredients

• 1 tablespoon olive oil (for greasing the pan)
• 4 cups (32 oz) marinara sauce, divided
• 24 oz refrigerated cheese ravioli (about 36–40 ravioli)
• 5 oz baby spinach (optional)
• 1 cup whole-milk ricotta (optional)
• 2 cups (8 oz) shredded mozzarella, divided
• 1/2 cup (2 oz) grated Parmesan, divided
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Do This

• 1) Heat oven to 375°F. Grease a 9 x 13-inch baking dish with olive oil.
• 2) Spread 1 cup marinara in the bottom of the dish.
• 3) Layer: half the ravioli, half the spinach (optional), dollops of ricotta (optional), 1 cup mozzarella, and 1/4 cup Parmesan.
• 4) Repeat layers with remaining ravioli and spinach, then top with 2 cups marinara, remaining mozzarella, and remaining Parmesan. Sprinkle seasonings on top.
• 5) Cover with foil and bake 35 minutes. Uncover and bake 10 minutes more, until bubbling.
• 6) Rest 10 minutes, then slice and serve.

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Why You’ll Love This Recipe

• All the comfort of lasagna with store-bought ravioli doing the hard work.
• Easy layering—no boiling noodles, no fussy sauce-making required.
• Flexible: add ricotta for extra creaminess and spinach for a veggie boost.
• Great make-ahead dinner for busy nights and leftovers reheat beautifully.

Grocery List

• Produce: baby spinach (optional), fresh basil or parsley (optional garnish)
• Dairy: refrigerated cheese ravioli, shredded mozzarella, grated Parmesan, whole-milk ricotta (optional)
• Pantry: marinara sauce, olive oil, Italian seasoning, garlic powder, crushed red pepper flakes (optional), kosher salt, black pepper

Full Ingredients

For the Ravioli Bake

• 1 tablespoon olive oil, for greasing the pan
• 4 cups (32 oz) marinara sauce, divided
• 24 oz refrigerated cheese ravioli (about 36–40 ravioli)
• 2 cups (8 oz) shredded mozzarella, divided
• 1/2 cup (2 oz) grated Parmesan, divided
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional, for gentle heat)

Optional Add-Ins

• 1 cup whole-milk ricotta (for a more classic “lasagna” feel)
• 5 oz baby spinach (about 4 packed cups)

Optional Garnish (Highly Recommended)

• 1 tablespoon chopped fresh basil or parsley

Step-by-Step Instructions

Step 1: Preheat and prep the baking dish

Preheat your oven to 375°F. Lightly grease a 9 x 13-inch baking dish with 1 tablespoon olive oil. This helps prevent sticking and makes serving much easier.

Step 2: Get your components ready

If you’re using spinach, loosely pack it into a bowl so it’s easy to grab handfuls while layering. Measure out your cheeses so assembly goes quickly.

Note: This recipe is designed for refrigerated ravioli. If using frozen ravioli, keep them frozen (do not thaw) and plan to add time (see Pro Tips).

Step 3: Make a quick saucy base layer

Spoon 1 cup of the marinara sauce into the baking dish and spread it into an even layer. This protects the ravioli from drying out and kick-starts that bubbly, saucy bottom layer.

Step 4: Layer the first half

Add half the ravioli in a single, slightly overlapping layer.

If using spinach, scatter about half of the spinach evenly over the ravioli.

If using ricotta, add it in small dollops (about 1 tablespoon each) across the surface using about 1/2 cup of ricotta.

Sprinkle on 1 cup mozzarella and 1/4 cup Parmesan.

Step 5: Repeat the layers and finish the top

Add the remaining ravioli in an even layer. Top with the remaining spinach (if using) and the remaining ricotta (if using).

Pour the remaining marinara on top: spread about 3 cups marinara across the surface so most ravioli are covered.

Finish with the remaining 1 cup mozzarella and remaining 1/4 cup Parmesan.

Season the top evenly with 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes (if using).

Step 6: Bake until bubbly and melty

Cover the dish tightly with foil (try not to press it into the cheese). Bake for 35 minutes.

Remove the foil and continue baking for 10 minutes, until the sauce is visibly bubbling around the edges and the cheese is melted with some golden spots.

Optional: For more browning, broil on High for 1–2 minutes at the end, watching closely so it doesn’t burn.

Step 7: Rest, slice, and serve

Let the bake rest for 10 minutes before cutting. This helps the layers set so you can serve neat squares instead of a saucy slide.

Garnish with chopped fresh basil or parsley if you like, then slice and serve warm.

Pro Tips

• Use enough sauce: Ravioli can soak up sauce as it bakes. If your marinara is very thick, stir in 1/4 cup water before layering so everything stays saucy.
• Frozen ravioli adjustment: If using 24 oz frozen ravioli, bake covered for 45 minutes (instead of 35), then uncover and bake 10–15 minutes more until bubbling hot in the center.
• Foil trick to prevent cheese sticking: Lightly oil the underside of the foil or tent it so it doesn’t pull off melted cheese.
• Even layers = best slices: Take an extra minute to overlap ravioli neatly. It makes the finished bake much easier to portion.
• Spinach placement: Putting spinach between layers (not all on top) helps it wilt evenly and keeps the top from getting watery.

Variations

• Meaty version: Brown 1/2 lb Italian sausage (or ground beef), drain, and stir into the marinara before layering.
• Extra veggie: Add 1 cup sautéed sliced mushrooms or 1 cup roasted zucchini rounds between layers.
• Cheese swap: Replace half the mozzarella with 1 cup shredded provolone for a sharper, stretchier top.

Storage & Make-Ahead

Refrigerate: Cool completely, cover, and refrigerate for up to 4 days. Reheat covered at 350°F for 20–25 minutes, or microwave individual portions until hot.

Freeze (baked): Wrap well and freeze for up to 2 months. Thaw overnight in the fridge, then reheat covered at 350°F for 25–35 minutes until hot throughout.

Make ahead (assemble, unbaked): Assemble up to 24 hours ahead, cover, and refrigerate. Bake at 375°F covered for 40 minutes (cold dish), then uncover and bake 10–15 minutes until bubbling.

Nutrition (per serving)

Approximate, per 1/6 of recipe: 520 calories; 23 g protein; 52 g carbohydrates; 24 g fat; 9 g saturated fat; 950 mg sodium; 4 g fiber; 7 g sugar. (Will vary by brands and whether ricotta/spinach are used.)