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Beef/ Cheese/ Hearty Dinners/ Pasta

Easy Cheesy Ravioli Lasagne

November 19, 2021 (Last Updated: October 14, 2023) by Chris Collins

An easier, cheesier version of a classic lasagne – this Ravioli Lasagne is comfort food through and through!

I’m obviously using the term ‘lasagne’ fairly loosely here before anyone screams at me 🤣 Think baked ravioli with layers of rich & tender beef ragu and shredded mozzarella cheese. It’s certainly not for the faint hearted! Follow me…

black spatula lifting ravioli lasagne from white baking dish

Beef Ragu

A lot of ravioli lasagne recipes use jarred sauce for the meat layer, which absolutely suits the ‘ease’ aspect of this recipe. Today we’re going to essentially be whipping up a bolognese, just to keep in line with a classic lasagne. Sure, it’s a little extra time, but this dish is honestly so delicious it deserves the added effort!

Simmering is key

My number 1 tip to making the perfect meat sauce is simmering for at least 90 mins. Yep, it does take a little time, but it 100% makes the difference. By essentially slow cooking it you not only tenderize the beef, but it also allows time for the flavours to marry together.

Can I make this ahead of time?

The good news is you can absolutely make the ragu ahead of time, then just stack the lasagne when it’s needed. Whip up the ragu whenever is convenient for you then store in the fridge or even the freezer for long term.

Process shots: fry onion, carrot, garlic and celery (photo 1), fry beef (photo 2), stir in tomato paste and red wine (photo 3), add passata, beef stock, herbs and seasoning (photo 4), mix (photo 5), simmer (photo 6).

6 step by step photos showing how to make beef ragu for ravioli

Making Ravioli Lasagne

Okay, here’s where things get fun.

Ravioli Lasagne Layers

  • Ragu – As discussed above. You’ll also use a spoonful of this to start things off, just to avoid the ravioli sticking.
  • Ravioli – Frozen or fresh!
  • Cheese – We’re gonna use mozzarella for the layers in the centre then finish with some parmesan.

What kind of Ravioli to use?

I usually go for Spinach and Ricotta, which works PERFECTLY. So if you can get your hands on that then that’s great (I’ve added more on this in the recipe card notes section). If not then try and get something similar. I tend to stay away from meat fillings, just because you’ve already got the beef ragu.

6 step by step photos showing how to make ravioli lasagne

Ravioli Lasagne FAQ

Can I make this ahead of time?

This is best made fresh, because the ravioli tends to soak up the sauce as it rests, which not only bloats the ravioli but also can dry out the sauce. If you wanted to prepare the whole thing ahead of time just cool the ragu first so it doesn’t cook the ravioli as it rests.

Do I have to precook the Ravioli?

Nope! The ravioli cooks in the sauce.

Can I use Tortellini instead?

Ravioli is the perfect shape to create a lasagne because it’s flat and square. Tortellini is a little tricky to stack, so it’d end up being more like a tortellini bake.

overhead close up shot of spatula digging into ravioli lasagne

Serving Ravioli Lasagne

After it’s baked I recommend letting it rest, just so it can retain its shape. From there sprinkle with some extra parsley and serve up! This is pretty hearty, so I tend to serve it as it is, but you could add some Roasted Garlic Bread if you fancied.

Alrighty, let’s tuck into the full recipe for this ravioli lasagne shall we?!

ravioli lasagne served on small white plate with silver fork garnished with parsley with dish blurred in background

How to make Ravioli Lasagne (Full Recipe & Video)

black spatula lifting ravioli lasagne from white baking dish

Easy Cheesy Ravioli Lasagne

An easier, cheesier version of a classic lasagne - this Ravioli Lasagne is comfort food through and through! Makes 4 big portions or 5 regular.
5 from 1 vote
Print Pin Rate
Servings (click & slide): 5
Course: Dinner / Main Course
Cuisine: American / Italian
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Calories per serving: 550kcal
Cost per serving: £2.50 / $3


  • 9" x 9" Casserole Dish (or similar size)
  • Large Pot with Lid
  • Wooden Spoon
  • Serving Spoon (to spread layers)
  • Sharp Knife & Chopping Board
  • Box Grater (for cheese/shredding carrot)

Ingredients (check list):


  • 1lb / 500g Ground Beef (see notes)
  • 1 cup / 240ml Tomato Passata (pureed strained tomatoes in US)
  • 1 cup / 240ml Beef Stock
  • 1/2 cup / 120ml Red Wine
  • 1 medium Onion, finely diced
  • 1 rib of Celery, finely diced
  • 1 medium Carrot, grated on a box grater
  • 2 cloves of Garlic, finely diced
  • 1 tbsp Tomato Puree (Tomato Paste in US)
  • 2 tbsp finely diced Fresh Basil
  • 2 tbsp finely diced Fresh Parsley, plus more to serve
  • 1 Bay Leaf
  • 1/2 tsp EACH: Oregano, Sugar
  • Salt & Black Pepper, to taste
  • Olive Oil, as needed

Ravioli Lasagne

  • 1lb / 500g Spinach & Ricotta Ravioli (see notes)
  • 2 cups / 200g Mozzarella, shredded
  • 1/2 cup / 40g freshly grated Parmesan


  • In a large pot over medium heat add a drizzle of olive oil with onion, carrot and celery. Sweat everything down until soft and just beginning to brown, then add in garlic and fry for another minute or so. Add in beef and fry until fully browned, breaking up with your wooden spoon as you go.
  • Add tomato paste and fry off for a couple of mins, then pour in wine. Deglaze the pan if needed and allow to simmer for a few mins. Pour in stock and passata, then stir in parsley, basil, oregano, bay leaf, sugar, salt and pepper.
  • Pop on the lid, reduce heat to low and simmer for 1 hour 30mins, stirring occasionally. Remove lid and allow to reduce for another 10-15mins. You may not need to do it for this long depending on how much steam escapes. The consistency shouldn’t be watery, but it should be saucy enough to pour/spread and cook the ravioli (see video below for reference).
  • In a 9x9" baking dish add a spoonful of the ragu (just to stop the ravioli sticking). Add a layer of ravioli, then ragu, then a handful of mozzarella. Repeat 2 more times, finishing with parmesan on top. So that's 4 layers of ragu (including the spoonful at the bottom), 3 layers of ravioli and 3 layers of mozzarella.
  • Pop in the oven at 180C/350F for 30-40mins or until golden and gooey (cover with foil if the top browns too quickly). Allow to rest for 5-10mins to retain it's shape then serve up with extra parsley and enjoy!

Quick 1 min demo!


a) Beef - I usually go for 10-12% fat. This way you get a bit of fatty flavour, but not so much the ragu goes oily. If you've only got very fat beef (like 15-20%), I recommend draining away most of the fat after it's fried.
b) What kind of Ravioli to use? - I find spinach & ricotta works amazingly here. A lot of American-Italian lasagna recipes have ricotta, so this recipe is quite reminiscent of that. If you're in the UK you can find Spinach & Ricotta ravioli in Waitrose, and I know they used to sell it in Tescos and M&S too. I have also tried this recipe with Basil & Pine Nut Ravioli (Sainsbury's) which worked nicely too. For this recipe I used 48 pieces of ravioli (3 layers of 16) which fits perfectly in a 9x9" dish.
c) Do I have to precook the Ravioli? - Nope! It cooks in the oven.
d) Can I make the Ragu ahead of time? - You can make the ragu ahead of time and just construct on the night for ease. Just allow to completely cool then tightly store in the fridge for a few days or in the freezer. I recommend just loosening it up in the pan before stacking the lasagne otherwise it's quite tricky to spread (add a dash of water to loosen up if needed).
e) Can I prep the whole Lasagne ahead of time? - I find this is best cooked right away, otherwise you run the risk of the ravioli cooking slightly as it rests, meaning it can sometimes be too soft once it's cooked. To avoid this I recommend allowing the ragu to completely cool before stacking the lasagne if you're prepping it ahead of time. Tightly store in the fridge for a few days then bake as instructed (it may take another 10mins or so to cook right through if baking right from the fridge). You could also freeze then thaw and bake as instructed.
f) Calories - Based on using 1 tbsp olive oil, 10% beef and shared between 5 people:

Your Private Notes:


Nutrition Facts
Easy Cheesy Ravioli Lasagne
Amount Per Serving
Calories 550 Calories from Fat 260
% Daily Value*
Fat 28.92g44%
Saturated Fat 13.409g67%
Trans Fat 0.579g
Polyunsaturated Fat 1.65g
Monounsaturated Fat 10.786g
Cholesterol 176mg59%
Sodium 1239mg52%
Potassium 773mg22%
Carbohydrates 28.58g10%
Fiber 2.8g11%
Sugar 4.86g5%
Protein 38.56g77%
Vitamin A 4744IU95%
Vitamin C 10.6mg13%
Calcium 428mg43%
Iron 5.13mg29%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

For another delicious Ravioli recipe check out my Garlic Cream Ravioli!

For more similar recipes check out these beauties:

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Recipe Rating


  • Reply
    November 29, 2021 at 11:07 pm

    5 stars
    This was so simple and SO delicious! Thank you for sharing 🙂

    • Reply
      Chris Collins
      November 30, 2021 at 10:21 am

      Awesome to hear! Thanks for the review 🙂