An ultra-cozy lazy lasagna made with frozen cheese ravioli, marinara, mozzarella, and a sprinkle of Parmesan. Gooey, golden, and blissfully low-effort.
This is what I call “couch-friendly lasagna.” Picture it: sheet-pan hot, melty cheese bubbling near the corners, and that first whiff of garlicky tomato sauce wafting through your kitchen (or your tiny apartment-that-wishes-it-were-a-loft). It’s what I turn to when the stove and I aren’t speaking on a weeknight. You don’t boil noodles. You don’t layer fillings like a structural engineer. You just stack, sprinkle, and pop it in the oven. The lazy lasagna life picks you, not the other way around.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Lazy Lasagna
It’s not revolutionary, it’s not bougie, but wow does it check all the right boxes.
- Ridiculously simple to make: No pots to boil, no ricotta drama, just grab a few things and build it up in minutes.
- Uses pantry and freezer staples: If you’ve got a jar of sauce and a bag of frozen ravioli, you’re already halfway there.
- Cheesy in the best way: Melty mozzarella and nutty Parmesan unite for that molten cheesy top we all sneak forkfuls from.
- Cozy comfort food vibes: Slightly crispy corners, saucy middles, and enough heft to make you sigh contentedly after.
- Great for leftovers: Pop it in the fridge and it magically tastes even better tomorrow, like lasagna always seems to.
- Customizable without fuss: Toss in spinach, spice it up, or make it meaty without turning it into A Project.
Ingredient Notes
Here’s a quick peek at what brings this thing together (spoiler: it’s like four ingredients, truly living up to the “lazy” title).
- Marinara sauce: Go for a jarred version you love—whether it’s herby, garlicky, or Mom-approved. Thinner sauces work best here so everything bakes evenly.
- Frozen cheese ravioli: These double as “pasta and filling” in one. No defrosting needed! Toss them in frozen straight from the bag.
- Mozzarella cheese: It melts into that dreamy blanket of stretchy, bubbling goodness. I use pre-shredded for ease, but fresh works too if you’re feeling fancy.
- Parmesan cheese: Adds a salty, nutty finish on top. That golden crisp layer? All thanks to this beauty.
How To Make This Lazy Lasagna
No need to overthink it. If you can layer a sandwich or stack a messy pile of nachos, you’ve got this. Let’s party (quietly, in a 400ºF oven for 45 minutes)!
- Preheat the oven: Set it to 400°F. Grab a 9×13 baking dish and lightly grease it, just so nothing sticks in protest later.
- Start with sauce: Pour in about 3/4 cup of marinara and spread it around the base. Think of it like pizza—the saucy bed keeps things from drying out.
- First ravioli layer: Place half the frozen ravioli in a single layer over the sauce. Don’t overthink the layout… just Tetris them in as best you can.
- Add sauce and cheese: Spoon on half the remaining marinara. Then shower it lovingly with half the mozzarella. Let those little pillows get cozy.
- Second layer repeat: Add the rest of the frozen ravioli, more sauce, and finally, the rest of the mozzarella. Top with all the Parmesan like you’re snowing on it.
- Bake covered first: Cover the dish snugly with foil and bake for 30 minutes. This helps the ravioli cook through and the cheese melt evenly.
- Uncover and finish: Remove the foil, then bake uncovered for 15 minutes more until the top gets just slightly golden and bubbly. Translation: cheesy perfection.
- Cool briefly (if you can wait): Let it rest for a few minutes before scooping in. It’ll set a bit, and your tongue will thank you later.
Storage Options
If you somehow don’t eat half the pan in one sitting (I’m impressed), this lazy lasagna holds up beautifully. In the fridge, cover the dish with foil or transfer slices into containers. It’ll stay good for up to 4 days, and honestly, the flavor deepens over time, like your favorite leftover spaghetti.
Reheating can be blissfully low-maintenance. Just zap a slice in the microwave with a little splash of water on the side (keeps it from drying out). Or reheat it in a 350ºF oven, covered with foil, for 15–20 minutes.
And YES, you can absolutely freeze it. Before baking, wrap the entire dish tightly in foil and freeze it flat. When you’re ready, bake straight from frozen—just add 15–20 minutes extra, foil on for the first hour, then off to finish. Already baked lasagna also freezes fine, though I recommend slicing it first and wrapping portions individually. That way, future-you only reheats what’s needed. Cozy meal planning at its finest.
Variations and Substitutions
You can dress this lazy lasagna up or down, depending on what your fridge is whispering. Here are a few ideas to get started.
- Meat sauce instead of marinara: Brown some ground beef or sausage, stir it into your jarred sauce, and suddenly it’s meaty lasagna with minimal extra work.
- Spinach sneak-in: Layer a handful (or two?) of fresh baby spinach between the ravioli. It wilts down nicely and makes you feel like a Person Who Ate Greens.
- Spicy twist: Add a pinch of red pepper flakes between layers or opt for a spicy arrabbiata sauce if your tastebuds like drama.
- Vegan version: Use plant-based ravioli, dairy-free mozzarella shreds, and a vegan-friendly marinara. Boom: comfort food, no cow required.
- More cheese, more better: Add a layer of ricotta or cottage cheese between the ravioli for a more traditional lasagna vibe, if you’re feeling industrious.
What to Serve with Lazy Lasagna
This humble pan of cheesy baked greatness pairs well with all sorts of sides, depending on the kind of meal you’re dreaming of. Balanced weekday dinner? Check. Full carb-feast? Also yes.
- Garlic bread, obviously: Crackly, golden, buttery. Honestly, sweeping up the extra sauce with a crusty piece should be a required step. Bonus points if you throw in some roasted garlic.
- Simple green salad: A crisp romaine or arugula salad with a tangy vinaigrette cuts through the richness and gives your palate a little reset between cheesy bites.
- Roasted veggies: Think zucchini, bell peppers, or even broccoli tossed in oil and salt and roasted until just charred at the edges. They add balance—promise.
- Bacon Basil Cornbread Muffins: Hear me out: the savory-sweet corn + cheesy-lasagna combo? It slaps. Try these bacon basil cornbread muffins for your next cozy dinner night.
- A light dessert (or ice cream sandwich): When you’ve fully leaned into lazy comfort, nothing hits like a peanut butter banana ice cream sandwich straight from the freezer.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use meat ravioli instead of cheese?
Absolutely! Meat ravioli works really well here. Just keep in mind that it’s already got a bit more richness, so I’d pair it with a lighter marinara (skip the cheesy béchamel layering—you don’t need it). Frozen or refrigerated varieties both work fine, just don’t thaw them before baking.
Do I have to thaw the ravioli first?
Nope, toss those frozen cuties straight into the dish. That’s the whole joy of this recipe—you don’t need to boil or thaw. The baking time is designed to bring everything up to temp slowly, so they cook through inside the sauce. Lazy but thoughtful, right?
How can I make it more “lasagna-like”?
If you’re chasing classic lasagna vibes, try adding a ricotta layer between the ravioli levels. Just mix ricotta with a little egg, salt, and Italian seasoning, and blob it on top of the ravioli before the second cheese layer. It gets creamy and dreamy and closer to the real-deal lasagna experience.
Can I make this ahead of time?
You sure can. Assemble the whole thing, cover it tightly with foil, and pop it in the fridge for up to 2 days ahead. When ready to bake, add about 10 extra minutes to the cook time if it’s still chilly from the fridge. You can also freeze it before baking for longer storage.
Lazy Lasagna (with Frozen Ravioli)
Ingredients
Main Ingredients
- 1 jar (680 g) marinara sauce about 24 ounces (680g); choose a thin, flavorful variety
- 1 bag (650 g) frozen cheese ravioli about 22-25 ounces (620-710g); do not thaw
- 2 cups (225 g) shredded mozzarella cheese about 225g; pre-shredded or fresh
- 1/2 cup (50 g) grated Parmesan cheese about 50g, for topping
Optional Add-ins (choose any)
- Fresh baby spinach a few handfuls, layered between ravioli
- Red pepper flakes sprinkled in for heat
- Ricotta cheese blobbed between layers for a classic twist
Equipment
- 9x13 baking dish
- Aluminum foil
- Oven
Instructions
- Preheat the oven: Set oven to 400°F (204°C). Lightly grease a 9x13 baking dish.
- Start with sauce: Spread about 3/4 cup of marinara sauce over the base of the dish.
- First ravioli layer: Arrange half of the frozen ravioli in a single layer over the sauce. No need to thaw!
- Add sauce and cheese: Spoon on half of the remaining marinara and sprinkle with half the mozzarella.
- Repeat layers: Lay down the rest of the frozen ravioli, top with remaining sauce, then sprinkle with the rest of the mozzarella.
- Parmesan topping: Sprinkle all the Parmesan evenly over the top.
- Bake covered: Cover the dish snugly with foil. Bake for 30 minutes.
- Bake uncovered: Remove foil and bake another 15 minutes, until the cheese is melted, bubbly, and golden at the edges.
- Cool briefly: Rest the lasagna 5–10 minutes before scooping. Enjoy!
