Ravioli Lasagna

Name: Easy Ravioli Lasagna with Ground Beef
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 lb ground beef; 1 tbsp beef seasoning blend; 2 tbsp dehydrated onion, bell pepper, and garlic blend; 24 oz pasta sauce; 1 (19 oz) package cheese ravioli, thawed; 2 cups shredded cheddar cheese blend; 1 tsp Greek seasoning blend, for topping

Ravioli Lasagna swaps traditional noodles for thawed cheese ravioli, layered with seasoned ground beef sauce and melted cheddar for a satisfying weeknight meal that comes together in under 30 minutes.

🌍Italian-American 🏷️Ravioli lasagna 🏷️Baked ravioli 🏷️Pasta bake 🏷️Casserole Ground beef

🏷️

🏷️Cheesy

-0:00

brasscuisineonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by brasscuisine

-0:00

brasscuisineonTikTok

Ingredients

1 lb ground beef
1 tbsp beef seasoning blend
2 tbsp dehydrated onion, bell pepper, and garlic blend
24 oz pasta sauce
1 (19 oz) package cheese ravioli, thawed
2 cups shredded cheddar cheese blend
1 tsp Greek seasoning blend, for toppingoptional

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Instructions

1
In a large skillet over medium-high heat, add the ground beef and begin to brown it, breaking it up with a spoon.
2
Season the beef with the beef seasoning blend and the dehydrated onion, bell pepper, and garlic blend. Mix well and continue cooking until the beef is fully browned.
3
Drain the excess grease from the cooked beef.
4
Pour your favorite pasta sauce into the skillet with the beef. Stir to combine and allow the sauce to simmer for a few minutes.
5
Preheat your oven to 375°F (190°C).
6
Begin assembling the lasagna in a baking dish. Start with a thin layer of the meat sauce on the bottom.
7
Arrange a single layer of thawed, uncooked ravioli over the sauce.
8
Top the ravioli with a layer of shredded cheese.
9
Repeat the layers: meat sauce, ravioli, and cheese, until you've used all your ingredients.
10
Finish with a final, generous layer of shredded cheese on top.
11
Sprinkle the top with Greek seasoning for extra flavor and color.
12
Bake for 7-10 minutes, or until the cheese is completely melted and bubbly.
13
Let the ravioli lasagna rest for a few minutes before serving.

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Tips & Notes

Pro tips

Brown the ground beef thoroughly and drain excess fat before adding sauce—this prevents a greasy lasagna.
Thaw the ravioli completely before layering so they cook evenly in the oven without icy centers.
Top with cheese only in the final layer to prevent excessive browning; reserve a small handful of cheese to sprinkle on 5 minutes before the dish is done for melted peaks.
Let the baked lasagna rest for 5 minutes after removing from the oven before serving—this helps it hold together when portioned.

Substitutions

Ground beef → ground Italian sausage (adds fennel and herb flavor)
Cheddar cheese blend → whole-milk mozzarella (creates a more traditional lasagna texture)
Beef seasoning blend → Italian seasoning (if you prefer a more herbaceous profile)
Pasta sauce → marinara or vodka sauce (vodka sauce adds richness)

Storage & make-ahead

Store covered in the refrigerator up to 4 days. Reheat individual portions in the microwave for 90 seconds or cover and bake at 350°F for 15–20 minutes until warm throughout.

Common Questions

Can I use frozen ravioli instead of thawed?

Yes, but add 5–10 minutes to the baking time. Thawed ravioli cooks faster and more evenly in the oven.

What type of pasta sauce works best?

Any marinara or meat-based pasta sauce works. Adjust the amount to your preferred sauciness; 24 oz keeps the lasagna moist without being watery.

Can I make this ahead?

Yes. Assemble it in the baking dish, cover with foil, and refrigerate up to 24 hours. Bake directly from cold, adding 10–15 minutes to the cook time.

What can I substitute for cheddar cheese?

Mozzarella, Italian blend, or Monterey Jack all work. Avoid soft cheeses that won't melt properly.

How do I know when it's done baking?

The cheese should be melted and bubbling around the edges, and the internal temperature should reach 160°F when a thermometer is inserted into the ground beef layer.