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.
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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.
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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
Ingredients
Equipment
Method
- 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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