Lazy Lasagna
Looking for a weeknight dinner that feels like a cozy Sunday meal? This baked ravioli lasagna is exactly that. It’s layered with frozen cheese ravioli (no need to thaw!), a rich homemade meat sauce, creamy ricotta, and plenty of melty mozzarella and pecorino. The best part? It comes together without boiling a single noodle. You’ll brown some ground chuck with onions, garlic, and spices, stir in your favorite marinara, then layer everything up in a baking dish like you would a classic lasagna. It’s hearty, cheesy, and just the right amount of spicy thanks to red pepper flakes. After a quick bake in the oven, you’ve got dinner that feels a little fancy but takes half the effort. Let it rest before slicing—you’ll get those perfect layers every time.
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👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
🎥 Items Featured in the Video
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🤔 Common Questions
Nope—keep the ravioli frozen! The extra moisture from the frozen pasta actually helps cook it perfectly in the oven, so there’s no need to thaw beforehand.
Yes! Ground turkey, chicken, Italian sausage, or even plant-based meat alternatives work great in this recipe. Just be sure to brown and season them well for maximum flavor.
Lazy Lasagna
Equipment
- 1 Scooper
Ingredients
- 1 25 oz bag frozen cheese ravioli (keep frozen—do not thaw)
- 1.5 lbs ground chuck
- 1 tbsp olive oil
- 1 onion chopped
- 7 –8 garlic cloves chopped
- 2 tsp garlic powder
- 1 tbsp crushed red pepper flakes adjust to taste
- Salt & black pepper to taste
- 1 28 oz jar marinara sauce
- 15 oz ricotta cheese
- 1/4 cup chopped parsley fresh or dried, plus more for garnish
- 8 oz mozzarella cheese fresh or shredded
- 1/2 cup grated parmesan cheese + 2 tbsp per layer
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Make the meat sauce:
- Heat olive oil in a skillet over medium. Add chopped onion and cook until softened. Add ground chuck and cook until browned. Stir in garlic, garlic powder, red pepper flakes, salt, and pepper. Cook for 1 minute more, then pour in the marinara sauce. Simmer on low while prepping the rest.
- Mix the ricotta filling:
- In a bowl, stir together the ricotta, parsley, a pinch of salt and pepper, and 2 tbsp parmesan. Set aside.
- Layer the lasagna:
- Spoon a bit of meat sauce into the bottom of your baking dish.
- Add a layer of frozen ravioli.
- Dollop half the ricotta mixture on top.
- Sprinkle with half the mozzarella and a couple tablespoons of parmesan.
- Repeat the layers: sauce → ravioli → ricotta → cheese.
- Finish with a final layer of sauce and the rest of your mozzarella and parmesan.
- Cover with foil and bake for 30 minutes.
- Uncover and bake another 10–15 minutes, until the top is golden and bubbly.
- Let rest 10 minutes before slicing and serving. Garnish with extra parsley if you like!
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