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This make-ahead Italian Chicken Sausage Ravioli Lasagna is bursting with fabulous Italian flavor and tastes like you labored for hours! No one has to know the delicious little secret.
Sometimes I feel like I've been living under a rock. Well, now that I think about it, that's actually somewhat true. We did move to the mountains of North Carolina last summer and now reside in the foothills of the Great Craggy (and rocky) Mountains. But that's not what I'm talking about right now. I'm talking about Ravioli Lasagna. Where have I been?
Ravioli Lasagna, where have you been?
A few weeks ago, an email from Epicurious popped into my inbox. One of the recipes they were sharing was a ravioli lasagna. It had a quick homemade marinara sauce and employed frozen ravioli. I thought to myself, "that's brilliant!".
But looking into it, I discovered that there are lots of recipes out there for ravioli lasagna. Like I said, sometimes I feel like I'm living under a rock! But I don't mind admitting it, as this is one crazy delicious and easy way to enjoy lasagna.
To me, making good lasagna has always been a labor of love. It involves making the sauce, boiling the pasta, preparing the ricotta cheese filling and then putting it all together with layers of mozzarella in between. Don't get me wrong, there's nothing better than a bubbling hot pan of lasagna, with lots of stringy, melty cheese, tender pasta, Italian sausage and delicious tomato sauce fragrant with basil, oregano and garlic.
But what if you could get all that with considerably less effort? I wasn't so sure about using frozen ravioli, but I do know the fresh pasta (including ravioli) that's available at most larger grocers in the dairy section is fantastic. It's tender, super flavorful and available in a variety of flavor combinations.
I picked up a couple of packages of fresh ravioli with ricotta the next time I was shopping and decided to give the ravioli lasagna a go. I didn't go with the Epicurious recipe, just with their wonderful idea.
I decided to use my Quick and Easy Marinara for the sauce and added some lean Italian chicken sausage to make it hearty. Then it was just a matter of layering it with thinly sliced mozzarella, a good sprinkle of Parmesan and popping the whole thing into the oven.
Thirty-five minutes later, the aroma that filled the house was wonderful. I peeked in the oven and ... wow, it looked amazing! When we sat down to dinner, no one could believe that this was a quick and easy recipe. I've served this ravioli lasagna several times since and it always receives rave reviews.
The ravioli's ready to go, right from the package
Because this is fresh pasta, which only requires 7 or 8 minutes to cook on the stovetop, it's not necessary to cook it before layering it in the lasagna. Yep, just take the little pouches of ricotta-filled pasta right from the package and layer it between the sauce and cheese. Make two layers, top it with more cheese and it's ready for the oven.
Make ahead for relaxed (and delicious) entertaining!
At this point, the ravioli lasagna can also be stashed in the fridge until you're ready to bake. This is a wonderful make-ahead option for entertaining. You can do all the prep early in the day or even the day before. With n last-minute fuss, the ravioli lasagna can go right from the fridge to the oven to the table.
You probably haven't been living under a rock. In fact, ravioli lasagna might just be in your regular rotation. If not, be sure to give the recipe a try. I think you'll love it as much as we do. Even if you have a recipe for ravioli lasagna, this one is easy, unique and super delicious!
Café Tips for making this Italian Chicken Sausage Ravioli Lasagna
- This recipe calls for fully-cooked Italian chicken sausage. You can find this kind of sausage in most larger grocery stores as well as at Super Targets and Super Walmarts in the section with other cooked (sometimes smoked) sausages. Johnsonville, Boarshead, Aidells and Applegate chicken sausages are all delicious. Wegman's and Trader Joe's have their own brands, which are also great.
- I use Buitoni All Natural Four Cheese Ravioli (20-ounces) which is available at Super Target, Super Walmart and most larger grocery stores. You may have a different brand available, just look for fresh ravioli.
- I like to use a block of whole milk mozzarella for this recipe as I think it melts (and tastes) better. If it's easier for you to find it pre-shredded that will also work.
- This recipe can be made in advance and refrigerated before baking. Take it out of the refrigerator about 20 minutes before baking to give it a chance to warm up a bit, especially if using a glass or stoneware baking pan.
- This Italian chicken sausage ravioli lasagna can be made in a deep 10-inch or a 12-inch skillet. It can also be made in a 9x13-inch baking dish. Sometimes I make it in two 10-inch skillets and freeze one to use later.
- This lasagna can be frozen before it is baked. Remove it from the freezer in enough time to thaw completely before proceeding with the baking step.
- Like any lasagna, it's important to let this dish rest for 10 minutes after baking before serving.
Thought for the day:
The Lord is a refuge for the oppressed,
a stronghold in times of trouble.
Psalm 9:9-10
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
This make-ahead Italian Chicken Sausage Ravioli Lasagna is bursting with fabulous Italian flavor and tastes like you labored for hours. No one has to know the delicious little secret.
- 1 recipe for Quick and Easy Marinara
- 12 ounces fully-cooked Italian chicken sausage halved and sliced in ¼-inch slices
- 20 ounces fresh cheese ravioli I use the Butoni 4-cheese ravioli
- 12 ounces whole milk Mozzarella cheese in block form, thinly sliced (or 12-ounces shredded whole milk Mozzarella)
- 1 cup grated Parmesan cheese
- Italian seasoning for garnish
- fresh basil leaves for garnish
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Prepare one recipe of Quick and Easy Marinara as directed.
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Cut the chicken sausage in half, lengthwise, then cut into slices about ⅓-inch thick. Set aside.
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Transfer 1 cup of the marinara sauce to a deep 10-inch skillet or a 12-inch skillet or a 9x13-inch baking dish. Add the sliced sausages to the remaining marinara sauce.
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Layer half of the ravioli over the sauce. Some of the ravioli will overlap each other a bit. Spoon half of the remaining sauce over the ravioli, then half of the Parmesan and half of the sliced (or shredded) Mozzarella.
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Layer the remaining ravioli next, then the remaining sauce, Parmesan and Mozzarella. Sprinkle the top lightly with Italian seasoning.
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When ready to bake, preheat the oven to 375˚F. Cover the lasagna with foil and bake for 25 minutes. Uncover and continue baking for another 10-15 minutes or until bubbling and the cheese is lightly browned. Allow the lasagna to rest for 10 minutes. Scatter the basil leaves on top before serving.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Cathy says
Wow! I made this for dear friends for our annual New Year's Eve dinner and they loved it! The comment as they walked out the door this morning was " we wouldn't argue if that lasagna was made again"! You hit it out of the park with the marinara (this coming from an Italian girl who is very picky about her red sauce). 🙂
Thank you Chris. We really enjoy so many of your delightful recipes.
Blessings in the New Year!
Chris Scheuer says
That's awesome, Cathy! Thank you for letting us know!
Jennie says
Getting prepared to make another one of your wonderful recipes. And , although I follow them exactly (using your expert directions )….I need to make a slight change. I am unable to eat chicken in any form…..what can I use as a substitute to make this lasagne? I normally used Johnston sweet sausage in my lasagne. It is not precooked. Thank you. This recipe looks so wonderful as does everything you publish. I love the simplicity of preparing this so I’m anxious to try. Thank you for always responding in the kindest way to each and every question I have submitted.
Have a blessed Christmas.
Chris Scheuer says
Hi Jennie, you could definitely use the Johnsonville sweet Italian sauce for this recipe. Just cook the links in a saute pan until golden, then let them cool a bit before slicing. It will be particularly delicious with the real deal. We love Johnsonville sausage!
Victoria Sanderson says
What an excellent idea! Thanks so much for this recipe, as it is such a time saver, and sounds delicious! Can't wait to try it when my daughter visits on the weekend! Love your recipes, and make them often!
Victoria Sanderson says
What an excellent idea! Thanks so much for this recipe, as it is such a time saver, and sounds delicious! Can't wait to try it when my daughter visits on the weekend! Love your recipes, and make them often!
Chris Scheuer says
I hope you enjoy it, Victoria!
Sarah Jane Efird says
Can you make this with hot italian sausage?
Chris Scheuer says
Definitely! If the sausage is not cooked though, you'll need to sauté the links, then cut them into half-inch slices.
Donna L Dwulet says
I made this last evening for dinner. The marinara sauce is so easy and better than anything you can buy pre-made. The ravioli lasagna was amazingly good. I wasn't going to have a second helping but couldn't resist it tasted so darn good. Thanks Chris
Chris Scheuer says
I'm so glad, Donna! Thanks for leaving a review 🙂
Doran Richart says
My picky husband’s comment was, “that was good, you can make that again!” Very easy and the perfect type of dish to bring to someone on a meal train. I used two eight -inch square baking dishes— cooked one and froze the other. Thank you Chris for introducing us to ravioli lasagna!
Chris Scheuer says
Awesome! Thanks for letting us know, Doran!
Julie M says
This dish is easy and so delicious!
Chris Scheuer says
Thanks, Julie!
Sandra Paroli says
Made this last night using my stash of frozen marinara sauce I make from my homegrown tomatoes. I also used frozen cheese Raviolis. It was definitely a winner winner pasta dinner! Thanks for a easy and quick recipe. We all loved it.
Chris Scheuer says
Yay! So glad you enjoyed it, Sandra!
Bonnie J Perry says
You mention ricotta in your intro but it's not listed or mentioned in the recipe. I can't imagine Lasagna without it. If I add it will it interfere with the ingredient amounts or the cooking time??
Chris Scheuer says
Hi Bonnie, there is ricotta in the ravioli. That's what makes this such an easy recipe.
Tonya says
I just made a double batch of this lasagna; one for us and one for a neighbor who just had surgery. It was so delicious and easy to put together after work. Normally lasagna is a whole day affair. I think this recipe is just as good at a fraction of the time. Never thought of taking this shortcut before, but I am so glad I found your recipe! Keep them coming, Chris!
Chris Scheuer says
Awe, that's so awesome, Tonya. I love that you shared with your neighbor. Thanks for taking the time to leave your review! 💕
Michelle says
I've never been a fan of making lasagna....I have a quiet resentment of the 'layering math' and lose track of the portion division of all the cheeses/sauces.. 🙂 This recipe was definitely much easier and such a hit with my family. I used Wegman's cheese/spinach raviloi to give me a false sense of it being healthier. I will definitely be making this again!
Chris Scheuer says
Thanks so much, for sharing your results, Michelle!
Julie H says
This was awesome. Everyone loved it. Will be making it again.
Chris Scheuer says
I am so glad you enjoyed this recipe, Julie! Thank you! ❤️ Chris
Jill says
Made this exactly as is and the whole family loved it. I think the sausage really makes it.
Chris Scheuer says
Thanks so much for sharing your results, Jill. I'm so happy you enjoyed this lasagna!
Jennifer @ Seasons and Suppers says
Well I must be living under a rock too, since I had no idea this was a thing. But as soon as I read it, I definitely agree it needs to be a thing! Such an easy and comforting dish and I love anything that is make-ahead friendly 🙂
Chris Scheuer says
Haha! We're fellow rock dwellers, Jennifer 🙂
Nancy A Blaker says
Hi..
First I must say Ive tried a few of your recipes and they have been wonderful...Im so glad you came into my life.
My question about the ravioli, is that I usually buy ravioli frozon at a local Italian market..can I just defrost them and continue with the recipe or do I have to precook them?
Thanks so much ..cant wait to try this.
Chris Scheuer says
Hi Nancy, yes I think that should be fine. They are probably fresh ravioli that has been frozen so it you thaw them, it should be the same.
Candice says
I do not have access to a Super Target or Walmart as we live in a remote area. I am going to give it a try with either Italian sausage or ground chuck or 1/2 of each that has been browned and drained and add to the marinara sauce and frozen ravioli until I get a chance to get access to fresh ravioli. Love the remote area I live in but unfortunately this is one of the drawbacks not having large grocery stores! This looks so good to have in the freezer for a hectic fall schedule. Thanks for putting so much work and love into each and every recipe you create. You are so talented. I really appreciate all the tips and secrets for each recipe you create.
Chris Scheuer says
I think that should work fine, Candice. You might even find the chicken sausages and ravioli at your local grocery store.
Enjoy!
dorothy says
I have been making ravioli lasagna for a while, before your post. I love your version. It's quick and easy even if you had to cheat with "Doctored" jar sauce.
Chris Scheuer says
You're way ahead of me! I hope you enjoy it, Dorothy!
Ann says
Mmm, I love lasagna! I often order this dish in restaurants and always enjoy it. I tried to make lasagna at home once or twice, but I did not succeed, and I have not tried again. Be sure to try to cook according to your detailed recipe, thank you so much! I hope I can cook as beautiful and delicious dish as yours.
Chris Scheuer says
Try it, Ann! I think you'll find yourself to be a very successful lasagna maker!
Linda says
Hey Chris (& Scott! )...... Really looking forward to making this delicious & EASY dish! I’ve made Chicken Lasagna for years ( friend at PBC’s recipe)—- BUT this recipe is MUCH quicker & EASIER— & looks soo delish! Always glad to hear what all is happening up there in the Mts....🙏🙏 your boot will be off & you can soon get around better!❣️
Susan says
Hi Chris. I can’t wait to try your ravioli Lasagna recipe! My family is a huge fan of yours & All of your recipes have been a huge success. Question: do you cook the chicken sausage before adding to the dish? Thanks for all your hard work
Chris Scheuer says
Thanks so much, Susan. This recipe calls for fully cooked chicken sausage so you don't have to worry about cooking it first. Sorry if that was confusing. I have talked about it in the Café Tips but it wasn't clear in the ingredient list. I have clarified it now. Thanks for asking!
Tricia B says
I've been living under that same rock Chris - this is new to me! But now I won't be able to stop thinking about it until I've made a pot 🙂 Your marinara recipe sounds like a keeper too - and a must try for me! Thanks for this beautiful dish which is perfect for these cool nights.
Liz says
I've been eyeing these ravioli lasagna recipes for years, but have never jumped on board! Your delicious version has given me the nudge I needed, especially since comfort food will be needed for this chilly weekend!
Ruth says
My oh my this looks so delicious, and it is calling out to me. Fresh ravioli is now at the top of my grocery list. I have been thinking of you this week, as I have been in N.C. for a getaway. I stayed at Sapphire Vally but spent time in Cashier’s, Highlands and Brevard.....such a beautiful area. I can certainly understand why you love your new home. I hope your foot is healing well!
Yasmin Khan says
Hi Chris - I’m going to try this because I can’t make lasagne -!but where and when do you put the sausage in / can’t find it in the instructions..
Chris Scheuer says
Thanks, Yasmin. I added those instructions. So sorry!
Susan Harrison says
I made this 2 days ago and it was a huge success. I told our daughter about it and she asked me to give her the recipe. (She lives in VA - we are in CT) I used marinara that I had made and had on hand. Otherwise I followed the recipe to a "T". I did use Chicken Sweet Italian sausages and the combo of flavors was excellent. Oh - I used Parmesan Reggiano and I think the flavor is superb.
I did mine in a 9 X 13 baking dish and it filled the dish. We've had 2 meals from it and I froze the rest. Thank you, Chris, for this wonderful, easy recipe!
Today I am making your Brown Sugar Balsamic Pulled Pork I'll let you know the results ASAP.