Ravioli Lasagna

Why this recipe works

This delicious ravioli lasagna recipe is one of our favorite casseroles to make for dinner. It consists of baby spinach or kale, Italian chicken sausage, marinara, diced tomatoes, and lots of cheese!

Any variation of lasagna is a hit in our book, see my Italian Lasagna, Crockpot Lasagna, Chicken Cordon Bleu Lasagna, and even Chocolate Lasagna (dessert). All of which shine in their own ways!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

PASTA – We’re using refrigerated cheese ravioli in this recipe, though you can use a meat ravioli or a veggie ravioli if you’d like. You could even use frozen ravioli, though you may need to up the cook time if that is the route you take.

SAUCE – A simple jarred marinara works beautifully here. You will also be using a can of undrained diced tomatoes to add to the sauce. If you prefer, you can use a homemade marinara or even use our Bolognese Sauce.

SAUSAGE – Chicken sausage is used in this ravioli lasagna. You can easily substitute a pound of ground beef or another kind of sausage depending on what you like.

GREENS – Baby spinach or baby kale work for this recipe.

How to Make Ravioli Lasagna

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat your oven to 375 degrees F. Grease a 9×13 inch baking dish (3-quarts) with non-stick cooking spray.
2. In a large bowl, mix together kale (or baby spinach), sausage, 3/4 cup of cheese, and the basil. For the sauce, in another large bowl, mix together marinara sauce, diced tomatoes, garlic, and Italian seasoning.
3. Spread about 1 cup of the sauce in your prepared baking dish. Top with half of the ravioli and then half of the kale and sausage mixture.
4. Place another cup of sauce over the kale mixture and layer that with remaining ravioli, kale and sausage mixture, and sauce.
5. Top with remaining 3/4 cup cheese.
6. Spray a piece of foil with non-stick spray and cover lasagna—Bake for 30 minutes. Remove foil and bake for an additional 15 minutes or until heated through. Cheese should be bubbly and begin to brown when done.
7. Top with additional basil if desired and serve!

Frequently Asked Questions

This ravioli lasagna casserole has layers of marinara, ravioli, mozzarella, sausage, baby spinach or kale, and is baked to a bubbly golden brown. This casserole also keeps well in the freezer making it a great dish to make ahead of time.

More Casserole Recipes

• Taco Casserole
• John Wayne Casserole
• Chicken & Dumpling Casserole
• Ground Beef Casserole
• Mexican Chicken Casserole
• Chicken Broccoli Rice Casserole
• Bacon Cheeseburger Casserole
• Lasagna Roll Ups
• Million Dollar Spaghetti

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Ravioli Lasagna

This ravioli lasagna casserole has layers of marinara, ravioli, mozzarella, baby spinach or kale, and sausage then is baked to a bubbly golden brown.

5 from 15 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: Italian

Servings: 8 servings

1 hour hr 10 minutes mins

Calories: 405

Author: Amanda Davis

Ingredients

• ▢ 6 oz baby kale OR baby spinach, 1 5-6 oz bag, coarsley chopped
• ▢ 12 oz Italian chicken sausage cooked and chopped
• ▢ 1 ½ cups mozzarella cheese shredded, divided
• ▢ ½ cup fresh basil chopped
• ▢ 28 oz marinara 1 jar
• ▢ 14.5 oz diced tomatoes 1 can, undrained
• ▢ 1 clove garlic minced
• ▢ 1 tsp Italian seasoning
• ▢ 18 oz refrigerated cheese ravioli 2 9-oz packages

Things You’ll Need

• ▢
  13×9 baking dish

Before You Begin

• You can use dried basil instead of fresh but cut the measurement in half.
• You can substitute whatever type of ravioli you like with the recipe.
• You can substitute a pound of ground beef or another kind of sausage if preferred.
• Baked ravioli makes for great leftovers and can be frozen for up to 3 months.

Instructions

• Preheat your oven to 375 degrees F. Grease a 9×13 inch baking dish (3-quarts) with non-stick cooking spray.
• In a large bowl, mix together kale (or spinach), sausage, 3/4 cup of cheese, and the basil. For the sauce, in another large bowl, mix together marinara sauce, diced tomatoes, garlic, and Italian seasoning.
• Spread about 1 cup of the sauce in your prepared baking dish. Top with half of the ravioli and then half of the kale and sausage mixture. Place another cup of sauce over the kale mixture and layer that with remaining ravioli, kale and sausage mixture, and sauce. Top with remaining 3/4 cup cheese.
• Spray a piece of foil with non-stick spray and cover lasagna—Bake for 30 minutes. Remove foil and bake for an additional 15 minutes or until heated through. Cheese should be bubbly and begin to brown when done.
• Top with additional basil if desired and serve!

Nutrition

Serving: 1serving | Calories: 405cal | Carbohydrates: 38g | Protein: 23g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 1494mg | Potassium: 554mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2989IU | Vitamin C: 38mg | Calcium: 187mg | Iron: 9mg

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