Lazy Lasagna (with Frozen Ravioli)
An ultra-cozy lazy lasagna made with frozen cheese ravioli, marinara, mozzarella, and a sprinkle of Parmesan. Gooey, golden, and blissfully low-effort. No boiling, no layering drama—just stack, bake, and enjoy actual couch comfort food.
6
servings
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!
Notes
This lazy lasagna is endlessly customizable—try adding cooked ground beef to your sauce for a meaty dish, or toss in a layer of baby spinach for some veggie action. Store leftovers tightly covered in the fridge for up to 4 days, or wrap and freeze before baking for easy meal prep. To reheat, microwave individual slices or bake covered at 350°F for 15–20 minutes. For vegan, use plant-based ravioli and cheese.
Nutrition
Calories: 370kcal | Carbohydrates: 38g | Protein: 18g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 1000mg | Potassium: 550mg | Fiber: 3g | Sugar: 8g | Vitamin A: 650IU | Vitamin C: 6mg | Calcium: 350mg | Iron: 2mg