Easy Ravioli Lasagna with Creamy Cucumber Salad

Name: Easy Ravioli Lasagna with Creamy Cucumber Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 24 oz frozen cheese ravioli; 8 oz cream cheese, softened; 2 cups shredded mozzarella cheese, divided; 24 oz marinara sauce; 1 English cucumber; 1/2 cup sour cream; 1 tbsp dry ranch dressing mix; 4 slices frozen garlic bread

This ravioli lasagna swaps traditional noodles for frozen cheese ravioli, layered with a creamy cheese mixture and marinara sauce, then baked until bubbly. The accompanying creamy cucumber salad provides a light, refreshing contrast to the rich, cheesy main dish.

🌍Italian-American 🏷️Ravioli lasagna 🏷️Baked ravioli 🏷️Pasta bake 🏷️Casserole Easy dinner

🏷️

🏷️Weeknight meal

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TikTok

Total

1h

Servings

4

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

24 oz frozen cheese ravioli
8 oz cream cheese, softened
2 cups shredded mozzarella cheese, divided
24 oz marinara sauce
1 English cucumber
1/2 cup sour cream
1 tbsp dry ranch dressing mix
4 slices frozen garlic breadoptional

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Instructions

1
Preheat your oven to 350°F (175°C).
2
In a medium bowl, combine the softened cream cheese and 1 cup of the shredded mozzarella cheese. Mix until well combined.
3
Spread a thin layer of marinara sauce on the bottom of an 8x8 inch baking dish.
4
Arrange a single layer of frozen ravioli over the sauce.
5
Dollop half of the cream cheese mixture over the ravioli and spread it into an even layer.
6
Top with another layer of marinara sauce.
7
Repeat the layers: add another layer of ravioli, the remaining cream cheese mixture, and more sauce.
8
Add a final layer of ravioli and top with the remaining marinara sauce, spreading it to cover.
9
Sprinkle the remaining 1 cup of mozzarella cheese over the top.
10
Cover the dish tightly with aluminum foil and bake for 30 minutes.
11
While the lasagna bakes, prepare the cucumber salad. Slice the cucumber and place the slices in a large bowl.
12
In a small bowl, mix together the sour cream and dry ranch dressing mix to create the dressing.
13
Pour the dressing over the sliced cucumbers and toss until they are evenly coated. Refrigerate until ready to serve.
14
After 30 minutes, carefully remove the foil from the baking dish.
15
Return the dish to the oven and bake uncovered for another 10-15 minutes, or until the cheese is melted and bubbly.
16
If using, place the frozen garlic bread on a baking sheet and add it to the oven during the last 5-10 minutes of cooking time.
17
Let the ravioli lasagna rest for 5 minutes before cutting. Serve hot with the creamy cucumber salad and garlic bread.

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Tips & Notes

Pro tips

Soften the cream cheese at room temperature for 15–20 minutes before mixing so it blends smoothly with the mozzarella without lumps.
Reserve 1/2 cup marinara sauce to spread on the bottom of the baking dish before layering — this prevents the ravioli from sticking and ensures even sauce distribution.
Don't stir the ravioli during baking; let them sit undisturbed so they hold their shape and absorb the cheese and sauce flavors.
For the cucumber salad, slice the cucumber thin (use a mandoline for uniform thickness) and toss with sour cream and ranch mix just before serving so the salad stays crisp.

Substitutions

Frozen cheese ravioli → Frozen meat ravioli (changes flavor profile; use the same quantity)
Cream cheese → Ricotta cheese (milder flavor; use 8 oz)
Marinara sauce → Alfredo sauce (creates a creamier, less tangy dish)
English cucumber → Regular cucumber (peel before use to remove bitterness; same quantity)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered at 350°F for 15–20 minutes, or microwave individual portions at 50% power for 2–3 minutes.

Common Questions

Can I make this ravioli lasagna ahead of time?

Yes. Assemble the casserole, cover with foil, and refrigerate up to 24 hours. Bake from cold, adding 5–10 minutes to the cooking time.

Can I use fresh ravioli instead of frozen?

Fresh ravioli will cook faster and may become mushy. If using fresh, reduce baking time by 5–10 minutes and check for doneness at 15 minutes.

What can I substitute for cream cheese?

Use ricotta cheese (8 oz) for a lighter texture, or mascarpone for a richer result. Both work well in the cheese layer.

Can I freeze leftovers?

Yes. Cool completely, cover tightly, and freeze up to 3 months. Thaw in the refrigerator overnight and reheat covered at 350°F until warmed through, about 20–25 minutes.

How do I know when the ravioli lasagna is done baking?

Bake until the cheese is bubbly around the edges and the top is lightly golden, about 25–30 minutes. The sauce should bubble up at the sides of the dish.