Ravioli lasagna is an easy dinner with layers of cheese ravioli and fresh baby spinach smothered in the best homemade alfredo sauce! I finish this meatless lasagna off with crispy panko crumbs and a layer of bubbly mozzarella. It’s perfect for weeknights!
If you’re craving more vegetarian lasagna recipes, try my zucchini lasagna roll-ups and this easy eggplant lasagna, next.
How fun is this ravioli lasagna? It’s quite possibly one of my favorite meatless Monday recipes. I mean, just LOOK at those fat-stacked, cheesy layers! Aside from that, it’s the perfect dinner for a lazy Monday night. It’s super easy. Take cheese ravioli, layer it with alfredo sauce, and bake everything under a layer of crispy panko breadcrumbs until it’s nice and bubbly.
I lightened up the sauce and threw in some leafy fresh spinach because, well, ~balance~ but you could easily use tomato sauce or add a meat layer if you’re not making it vegetarian. Also, feel free to swap out the cheese ravioli for any kind you’d like!
Why I Love This Ravioli Lasagna Recipe
- Layers of flavor. This ravioli lasagna casserole is layer upon layer of delicious ingredients packed into a baking dish. It has cheese-filled ravioli swimming in creamy alfredo sauce, with spinach, big crunchy panko crumbs, and gooey mozzarella.
- Lighter cream sauce. This lasagna recipe starts with a lightened-up version of my homemade alfredo sauce made with nonfat yogurt instead of heavy cream. It’s similar to the bechamel sauce in a classic lasagna.
- Family-friendly. The flavors are rich and mild enough for picky eaters, with pockets of cheese throughout. Even my husband loves this meat-free ravioli lasagna and always raves about the toasted breadcrumbs on top.
- Easy to customize. You can make a ravioli lasagna with any kind of ravioli. Keep it vegetarian with spinach ravioli, or opt for something meaty, like beef ravioli. I’ve been dying to try this recipe with my homemade lobster ravioli for date night!
Ingredients You’ll Need
I make the alfredo sauce from scratch, but if you’re pressed for time, this ravioli lasagna turns out great with store-bought sauce, too. Below are some notes to get you started. You’ll find printable recipe details in the recipe card below the post.
For the Sauce
- Olive Oil – Get out the extra virgin olive oil or another good quality cooking oil for sautéeing.
- Garlic – Freshly minced.
- Flour – Stirring flour into the sautéed garlic and oil creates what’s called a “roux”, forming the base of the alfredo sauce.
- Vegetable Broth – This can be swapped out for chicken broth if you’re not making a vegetarian ravioli lasagna.
- Parmesan – For best results, use freshly grated parmesan as it melts more smoothly.
- Plain Yogurt – I use non-fat yogurt but you can use plain Greek yogurt if you’d like. If you’re not after a lighter sauce, use heavy cream.
For the Lasagna
- Ravioli – Pick up a package of refrigerated fresh ravioli. I use four-cheese, but you can use any cheese, veggie, or meat-filled ravioli you prefer. You can also use homemade ravioli.
- Baby Spinach – I like fresh spinach, but you can use frozen in a pinch. Baby spinach can be layered in as-is. For tougher greens, like chard or kale, I recommend sautéing them before you add them to the lasagna.
- Breadcrumbs – You’ll toast panko breadcrumbs with parmesan for the topping. If you don’t have panko, regular breadcrumbs are fine.
- Mozzarella – Like the parmesan cheese you use to make the alfredo sauce, top the lasagna with freshly grated mozzarella for the meltiest results.
Can I Use Frozen Ravioli?
Sure! You can make this lasagna with frozen ravioli if you have a package already in the freezer. You don’t even need to thaw frozen ravioli before you use it. Just layer it right into the baking dish from frozen, and bake as directed. Keep in mind that a frozen ravioli lasagna will need additional baking time.
How to Make Ravioli Lasagna
This ravioli lasagna is great for busy nights when everyone is craving something comforting. It comes together in about an hour from start to finish, with very little hands-on time.
Make the Alfredo Sauce
If you’re making the alfredo sauce from scratch, you’ll need to make two separate batches for this recipe. Unfortunately, doubling the recipe in one go doesn’t work (believe me, I’ve tried). The good news is that it comes together super quickly on the stovetop:
- Make the sauce. Sauté garlic in a skillet and then stir in the flour and broth. Let that cook off for a couple of minutes. Off the heat, melt in freshly grated parm and whisk in the yogurt. Don’t forget salt and pepper!
Assemble the Lasagna
With your sauce ready to go, here’s how to layer everything into a delicious ravioli lasagna:
- Assemble. Spread a little alfredo sauce into a greased casserole dish, and arrange the first layer of ravioli over top. Next, add a layer of spinach, topped with another layer of sauce. Repeat, ending with a final layer of ravioli topped with alfredo sauce.
- Add the toppings. Mix panko crumbs with grated parmesan and sprinkle generously over the lasagna. Lastly, add a good sprinkle of mozzarella.
- Bake. This ravioli lasagna goes into the oven under foil for 30 minutes at 350ºF. After, remove the foil and bake for another 5-7 minutes to get the top browned and bubbly.
- Enjoy! You’ll want to let the lasagna rest outside of the oven for a few minutes before slicing and serving. See below for easy serving suggestions.
Can I Make This In the Crockpot?
Yes! However, if you’re making this ravioli lasagna in the crock pot, I recommend using frozen ravioli (instead of refrigerated). Prepare the sauce and assemble the layers inside the slow cooker. Set the lasagna to cook on Low for 4 hours. You can also check out my original crockpot lasagna recipe.
Recipe Tips and Variations
- Thin out the alfredo sauce. This homemade alfredo sauce tends to thicken the longer it sits. If you notice that your sauce has thickened before you’re ready to use it, add a little water to loosen it up again.
- Make this recipe ahead. You can assemble your ravioli lasagna the day before and keep the unbaked lasagna covered in the fridge until you’re ready. Likewise, you can also bake the lasagna ahead of time and reheat it (see the section further on for storage tips). The casserole might need a little extra time in the oven if you’re baking it cold from the fridge.
- Different ravioli. I mentioned it earlier, too, but you can choose any kind of ravioli filling, whether it’s beef, spinach, etc.
- Different sauce. Instead of alfredo sauce, layer your ravioli with your favorite pasta sauce. This can be store-bought, or you can make homemade spaghetti sauce or Bolognese sauce.
- More add-ins. If you don’t have fresh spinach, add dollops of spinach pesto or parsley pesto between ravioli layers.
Serving Suggestions
I’ve always loved my ravioli lasagna topped with a dollop of plain yogurt and a sprinkle of parsley when serving. It’s great on its own, or I’ll serve this lasagna with salad on the side for an easy weeknight dinner. I like this fresh zucchini salad in the summer and this hearty roasted vegetable salad in the wintertime. To round out the meal even more, try some garlicky breadsticks!
Storing and Reheating Leftovers
- Refrigerate. Leftover ravioli lasagna stores well, and I think it tastes even better after a night in the fridge. Let your ravioli bake cool and then refrigerate it airtight for up to 4 days.
- Reheat. If you’ve baked the whole casserole in advance, you can reheat ravioli lasagna in the oven. Warm it at 350ºF under foil so that the top doesn’t burn. Smaller portions are easy to reheat in the microwave.
- Freeze. I LOVE ravioli lasagna as a freezer meal! Store the baked lasagna either whole or in portions, in a freezer-safe container or double-wrap it in plastic wrap. Freeze for up to 3 months and thaw it in the fridge before reheating and serving.
More Lasagna Recipes
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For the Alfredo Sauce (See Note)
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Prep. Preheat oven to 350ºF. Lightly grease a 9×13 casserole dish with cooking spray. Set aside.
To Make the Alfredo Sauce
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Sauté. Heat olive oil in a skillet over medium-high heat. Add garlic and cook for 1 minute or until fragrant.
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Make a roux. Stir in flour; stir until combined. Slowly whisk in vegetable broth. Cook and whisk for about 2 to 3 minutes, or until mixture boils and thickens, then remove from heat.
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Make it creamy. Stir in parmesan cheese and stir until melted. Whisk in yogurt until combined, and season with salt and pepper to taste. The sauce will continue to thicken as it stands. If the sauce is too thick, add a little water.
To Assemble
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Start with the ravioli. Spread about 3/4 cup of the alfredo sauce into the bottom of the prepared casserole dish. Layer 1/3 of the ravioli over the sauce.
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Add spinach and sauce. Layer 1/2 of the baby spinach over the ravioli. Spoon 1/3 of the remaining alfredo sauce over the spinach.
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Repeat. Layer half of the remaining ravioli over the spinach, and top with the remaining spinach and about half of the remaining alfredo sauce. Finish with a final layer of ravioli, and spread the remaining alfredo sauce over top.
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Add toppings. In a small mixing bowl, combine panko crumbs and parmesan cheese. Sprinkle the panko crumbs mixture over the lasagna and top with shredded mozzarella cheese.
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Bake. Cover with aluminum foil and bake for 30 minutes, or until bubbly. Remove foil and bake for another 5 to 7 minutes, or until the top is lightly browned.
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Cool. Remove from oven and let stand a few minutes. Cut and serve.
You’ll need to make 2 separate batches of homemade alfredo sauce for this recipe. Doubling the recipe does not work.
Calories: 436kcal | Carbohydrates: 41g | Protein: 22g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 60mg | Sodium: 830mg | Potassium: 278mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2842IU | Vitamin C: 8mg | Calcium: 337mg | Iron: 9mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
