Go Back
+ servings
A pan of cheesy lazy lasagna
Print Pin
5 from 17 votes

Lazy Lasagana

This yummy lazy lasagna is almost like lasagna except its so much easier and cheesier! 
Course Dinner
Cuisine American, Italian
Keyword baked ravioli, lasagna, ravioli lasagana
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people
Author April


Meat Sauce

  • 29 oz can of tomato sauce
  • 1 ½ cup onions diced
  • 1 lb ground beef 80/20
  • 4 garlic cloves minced
  • 3 tsp Italian seasoning
  • 2 tsp dry basil
  • 1 tsp fennel
  • 1 tsp majoram
  • 2 ½ dry oregano
  • ½ tsp worcestershire sauce
  • ¼ tsp crushed red pepper
  • onion powder a pinch or two
  • garlic powder a pinch or two
  • salt and pepper for taste
  • 1-2 tsp sugar *Optional but it helps to balance out the tomato sauce


  • 24 oz cheese ravioli frozen
  • 1.5 cup shredded mozzarella
  • 1 cup Parmesan cheese shredded
  • 1 cup ricotta cheese
  • 1-2 tsp dry parsley Use fresh parsley if you like
  • salt and pepper for taste


  • Preheat oven to 400 F. In a small bowl. Add ricotta cheese and the parsley and a tiny pinch of salt for taste. In another bowl add Parmesan cheese and mozzarella. Mix to combine. 
  • In a skillet over medium high heat with oil, saute the onions until translucent, about 2 minutes. Add the garlic. Cook until fragrant about 10-15 seconds. 
  • Add the ground beef. Cook until browned. Drain. Add all of the sauce ingredients to the skillet. Mix to combine. Season to taste more if you like. Alternatively, you can use your favorite marinara sauce
  • In a small bowl combine the Ricotta cheese and parsley.
    Season with a pinch of salt. 
  • Add all of the ravioli sauce ingredients to the skillet and mix until completely combined with the beef.
  • In a greased 9x13 baking dish create the following layers:
    First layer - Add the ravioli to a lightly greased baking dish.
    Second layer - Add the beef tomato sauce.
    Third layer -top with shredded cheese.
    Repeat layers - Top with ricotta cheese then end with remaining cheese.
  • Cover and bake for 30-40 minutes. To get the cheese bubbling, remove the foil and bake for 10-15 minutes. *See notes*


Tips to make this lazy lasagna 

  • Vegetables -  To make this vegetarian you can sub the ground beef in the meat sauce for mushrooms. Just make sure to dice them.  Spinach is great with mushrooms too! 
  • Sausages - Omit the ground beef and use sausages just make sure to remove the casing first. Alternatively, feel free to use ground Italian sausage.
  • Marinara Sauce: Feel free to use a good store brand sauce or my homemade meat sauce. You can also get creative and use a white sauce if you want to use mushrooms and spinach.  I suggest using 2 jars of sauce of your choice. 
  • Baking: Don't skip out on baking this uncovered. Browning the cheese is great for flavor and texture. Browning is actual a chemical change in the cheese that brings out new, deeper delicious flavors! The browning is a combination of caramelization that brings out a nutty aromas and flavors, and the Maillard reaction which can bring out bold new flavor aspect that differ with each cheese.
  • Ravioli: You can use any ravioli pasta that you like but it's best to use frozen ravioli. If not your casserole may become mushy. 
  • Make ahead: You can absolutely make this ahead of time and reheat later. To store, cover your baking pan tightly with foil. Refrigerate for at least 8-24 hours. Bake as directed. For easier cutting let it cool for about 10 minutes. 
  • Freezer Option: To store in the freezer rather than the refrigerator, the ravioli lasagna in plastic wrap, then cover with foil. Label it if you like and freeze for up to 3 months.
    Let it thaw in the refrigerator. Bake on 375 F for about an hour or until cooked through. FYI, it may take an additional 20-30 minutes to cook.
    Remove foil and bake for 10-15 minutes. 
Recommended tools:
Enamelware Large Roasting Pan
Rao's Marinara Sauce 
Cuisinart Knife Set