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This Is The Easiest Lasagna You’ll Ever Make

This Is The Easiest Lasagna You'll Ever Make

Do you ever have those days when preparing dinner feels like an overwhelming proposition? If you’re anything like me, you probably have that feeling a couple of times a week — between work, social events, and church activities, it’s a miracle if we’re even all home at dinnertime, let alone with a home-cooked meal on the table!

Needless to say, I’m a big fan of family-friendly recipes that can be thrown together in minutes, including the lightning-fast lasagna recipe I’ll be sharing with you in this post. This lasagna recipe is not only amazingly simple, it’s really delicious too, and can easily be dressed up with other ingredients to fit your family’s tastes and dietary needs.

Here’s how to make it!

Easy, Cheesy Lasagna In Minutes!

Easy Ravioli Lasagna

Ingredients:

  • 1 bag (25 oz) frozen ravioli (square ones, if possible)
  • 1 jar (26 oz) pasta sauce
  • 2 cups shredded mozzarella
  • 2 Tbsp grated Parmesan (optional)

Directions:

Start by preheating your oven to 350 degrees, and spraying a 9×13 inch baking pan with cooking spray.

Easy, Cheesy Lasagna In Minutes!

Spread just enough pasta sauce to cover the bottom of your baking pan, then lay half of the frozen ravioli pieces over the sauce.

Easy, Cheesy Lasagna In Minutes!

Top the ravioli with half of the sauce and half of the mozzarella cheese.

At this point, you could add additional ingredients to make things a little more interesting, like a package of frozen spinach (thawed and drained,) or a can of sliced mushrooms (drained and rinsed,) or 1 pound ground Italian sausage. Whatever you and your family like!

Easy, Cheesy Lasagna In Minutes!

Now repeat the layers. Lay down the rest of the ravioli, the rest of the sauce, and the rest of the mozzarella. Sprinkle the top with Parmesan.

Easy, Cheesy Lasagna In Minutes!

Cover the baking pan in foil and bake for 40 minutes, then remove the foil and bake for another 20 minutes, or until the sauce is bubbling and the cheese is golden brown.

Let the lasagna sit for at least 10 minutes after you take it out of the oven, so it doesn’t fall apart when you cut into it. We want lasagna, not soup! ;-)

Easy, Cheesy Lasagna In Minutes!

This lasagna is just the ticket for busy weeknights! It’s a hearty and satisfying meal the whole family will love, and it literally takes MINUTES to put together!

What’s your favorite quick and easy dinner option?

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  • I just made the lazanya, and it was delicious. I added spinach like you suggested, plus a whole lot of cheeses that had just passed their due date,( cottage, feta and whatever else I could find) . So easy and everything that you usually have at home anyhow. Thanks so much, I really enjoy reading your tips and recipes!

  • Jillee……….This quick idea is the best since sliced bread and like Ida (above) I too am Al Pacino’s age and I appreciate occasionally a dinner that I don’t really have to start from scratch. This entire recipe can be from the freezer, refrigerator and pantry, nothing needs to be thawed out. Like the above poster I will try it also with a jar of Alfredo sauce too, but not the broccoli…..too strong. But I will use Beef Ravioli with the Marinara and Chicken Ravioli with the Alfredo. Thanks so much for the suggestion for what to fix tonight!

  • Greetings from India. Ravioli is hard to come by in my neck of the woods. Could you suggest a substitute?. Thanks. p.s. I had two delightful starters in a restuarant in Bangalore India. One was scallops sprinkled lightly with curry powder wrapped in bacon and the other was cubed bland American cheese with pineapple, ham and pitted cherries on a party pick!.

  • Made this for dinner the other night. It was delicious! Great time saving scrumptious recipe! My 10 year old son helped with it and felt like a gourmet when dinner was served to the family. Thanks Jillee!

  • I thought this sounded fantastic, but it disappointed – it didn’t remind us of lasagna at all, just baked ravioli. It would have been faster to just heat the sauce while boiling the ravioli and serve it with parmesan to sprinkle on.

  • I am 3/4 of a century years old so as Al Pacino, would say “I’ve been around” yet this is the best “quick” Lasagna Recipe I’ve ever come across and I’m dying to see how the Grands like it.

  • I like the idea of a variation with Alfredo sauce from a jar as well.. .. maybe with a little shredded cooked chicken and served with broccoli .. two great easy dinners!!

    I also wonder if fresh spinach could be added in the original recipe here?

    • The only problem with fresh spinach is that it will release water as it cooks in the lasagna, leaving you with a wet and soggy dinner. You could use frozen spinach (thawed and wrung-out) or you could cook the spinach before adding it. :-)

  • This is a great idea! Since my grandson is on a gluten free diet, can you share how you compensate for your son when you serve a dish like this that he can’t eat? Enjoy your posts!
    Thanks, Lisa :)

  • I have made something very similar before where I buy the boxed Ravioli in the regular pasta aisle and just pre boil them a little underdone, drain and mix with all the filling ingredients. But the trick is I save out a small amount of the raviolis and line them up across the top. After it bakes it doesn’t matter if all the layers were lined up or not. Then sprinkle with some more cheese and bake.
    PS Same trick works great for scalloped or gratin potatoes where you only line up the top layer for looks and the casserole is mixed all together under the top layer

  • very creative !! im going to use italian sausage next time. super easy prep and really good. also due to the nature of the lasagne already being in tiny square form, it made for easy slice n serve!

  • What a great idea! Don’t know why I didn’t think of this! Maybe that will be on my menu tonight!!
    I do enjoy your site and the many ideas!

  • This looks and sounds so delicious and I will keep it to try later. In AZ and our temps are 112º and going higher – UGH!

    Thanks for this recipe. I love your blog and have received so many good ideas!

  • I found this recipe about a month ago and we love it. I use gr beef or Italian sausage and some onion too, the original recipe I found said use a 2 qt casserole. Mine was oval and I had to really pile the ravioli on. then I used a larger, flatter pan the next time (like your 9 x 13) and it was so much more like lasagna. I can hardly tell the difference. You can use your own lasagna sauce if you have it on hand. ( I like to make a batch and freeze it)..but I always make sure I have a jar of sauce and a pkg of frozen ravioli in the freezer so it is always an option. I get so many good ideas from you. Thank YOU!

  • Put it together in the am or the night before. ( Kids could help. )

    You could then just put it in the oven when you come home.

    If you have room in the freezer, you could make several and be ready for anything!

  • I am enjoying ‘One Good Thing’! I printed this recipe and hope to try it on the next cool day. One of the things about this recipe is that it would be easy to keep these items on hand and to throw it together when sudden guests arrive. Trying not to print everything, I deleted all the pictures and the recipe fit on one piece of paper and the only thing missing was that you used cheese ravioli so I wrote it on my printed copy. I wondered what it would be like with other types of stuffed ravioli which are available. I think I am going to try lobster ravioli with one of the white sauces available instead of a red sauce or spinach ravioli with chicken and the red sauce. Thank you!

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