Make-ahead casserole
Move it to the fridge in the morning and it bakes in half the time tonight.
You want lasagna but not the noodle-boiling, layer-everything project on a school night.
You assembled this with frozen ravioli ahead, so a thawed pan just slides into the oven.
Ingredients
The ingredient list for freezer ravioli lasagna assumes makes one 9x13 bake (serves 6) and about 20 minutes to assemble, then freeze.
- 2 bags (about 20 oz each) frozen cheese ravioli (no need to thaw)
- 1 pound ground beef or Italian sausage, browned
- 1 jar (24 oz) plus 1 jar (15 oz) marinara sauce
- 3 cups shredded mozzarella
- 1/2 cup grated parmesan
How to Make It
A practical batch should leave the kitchen calmer than it found it when making freezer ravioli lasagna.
- Stir the browned meat into the marinara.
- Layer the pan like lasagna: sauce, a layer of frozen ravioli, cheese, and repeat.
- Finish with sauce and a thick layer of mozzarella and parmesan.
- Cover tightly and freeze without baking. The frozen ravioli are the shortcut, so there is no boiling pasta.
Freeze It
Using frozen ravioli straight from the bag skips the whole noodle-boiling step. Assemble, cover, and freeze.
- Freeze in a foil or oven-safe pan, covered tightly (best within 3 months)
- Label with the bake time so the next adult does not guess
- Keep it flat and level in the freezer so it bakes evenly
Thaw and Reheat on Practice Night
Thaw overnight for a faster bake, or bake straight from frozen with extra time and foil.
- Thawed: bake covered at 375F for 35 minutes, uncover 10 to 15 minutes until bubbly
- From frozen: covered at 375F for 75 to 90 minutes, then uncover 10 minutes
- It is done when the center is hot and the cheese is browned
- Serve with: a green salad, garlic bread
Parent Tip
Move it from freezer to fridge in the morning so it bakes in half the time at dinner.
Make It Fit Tonight
Small Tweaks That Help This Dinner Land
Use spinach-and-cheese ravioli
Sneaks a vegetable into the pasta layers.
Swap meat sauce for a meatless marinara
Drop the beef for a quicker vegetarian pan.
Add a ricotta layer
Dollop ricotta between layers for a richer lasagna feel.
Use Italian sausage instead of beef
Hot or sweet sausage deepens the sauce.
Try meat or mushroom ravioli
A heartier filling that holds up to the bake.
Plan The Next Step
Layer a pan
Use the planner to assemble a ravioli lasagna and freeze it ready to bake.