Beefy Baked Ravioli: An Easy Fake-Out Lasagna
This post may contain affiliate or sponsored links. Please read our disclosure policy.
This Beef Ravioli is a dinnertime favorite in my home. This fake-out lasagna is very easy to make too! It’s super filling and makes a great beef freezer meal. My kids love it.
What Makes Beef Ravioli a Winner Dinner
This recipe is one that my freezer club–that’s my small group of friends who cook and swap healthy freezer meals for each other once a month–has been making for years. I don’t know a man, woman, or child alive who wouldn’t like this lasagna of sorts.
There are several things I think you’ll love about this recipe, besides that it’s comfort food at its best…
1 – Using the cheese ravioli enables you to skip the ricotta cheese/egg mixture step which saves time and mess. I buy the fresh or dried cheese ravioli at Trader Joe’s because there are no additives or preservatives unlike many of the frozen varieties. The ingredients are simple, pantry ingredients that you likely already have.
2 – You can easily transform Beefy Baked Ravioli into a cheaper, easier, and vegetarian meal by leaving out the meat and adding in some chopped spinach, thus making it similar to my Spinach Lasagna Roll-Ups. You might need to rename it, though. 🙂
3 – It makes a great freezer meal!! That means it’s easy to make in bulk for your own family or to share with a friend, neighbor, or new mom who could benefit from a meal.
Ingredients Needed
- Fresh or frozen cheese ravioli
- Olive oil
- Diced Onion
- Minced Garlic
- Lean ground beef
- Pork sausage
- Marinara sauce
- Shredded mozzarella cheese
- Shredded Italian mix cheese
- Grated Parmesan cheese
How to Assemble
Like to see things before you do them? Here is a layout of the steps you’ll be doing to make this yummy dinner.
Freezer Meal Instructions
Turning this recipe into a freezer meal is a cinch. Simple follow the cooking instructions right up until the point you bake it but STOP. DON’T BAKE IT! Wrap it tightly and freeze it for up to 6 months (even longer if you are able to package it correctly.) When you want to make it, use one of our safe thawing instructions to prepare it.
It may have to thaw in the fridge for 24-48 hours. Baking time may take longer because it will be so cold, so factor in another 20-30 minutes to the cooking timeBoom, you now have a fabulous ground beef freezer meal ready to roll on a busy night.
What Storage Container to Freeze the Meal In
We recommend using a freezer-friendly, resealable glass container or dish. While it may be easier to buy disposable plastic containers, it really makes sense to stock up on some quality, safe dishes that you can bake AND store in. After searching long and hard, here are the freezer storage containers we recommend. We both have collected a huge stash of them over the years!
Make life simpler with this easy, fake-out lasagna tonight. Your family will thank you for this one.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Beefy Baked Ravioli: An Easy Fake-Out Lasagna
This fake-out lasagna is a dinner time favorite in my home. Very easy to make, super filling and is freezer friendly. My kids love this meal!
Ingredients
- 25 ounces fresh or frozen cheese ravioli
- olive oil or avocado oil
- 1/2 medium onion, diced
- 2–3 garlic cloves, minced
- 1 lb lean ground beef (preferably grass-fed, organic)
- 1/2 lb pork sausage (here’s where we get ours from)
- 2 (24-28 ounce) jars marinara sauce (or 6 cups Homemade Marinara Sauce)
- 1 1/2 – 2 cups shredded mozzarella cheese
- 1 1/2 – 2 cups shredded Italian mix cheese (or more shredded mozzarella)
- grated Parmesan cheese, optional for serving
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Preheat oven to 375°F. Spray a 9×13 inch pan (or two 8×8 inch pans) with cooking spray.
- In large skillet over medium-high heat, saute onions until soft, about 4 minutes. Add garlic and stir for 1 minute but don’t let it burn. Next, add beef and sausage to the onion mixture and turn up the heat to medium-high. Cook until browned and no longer pink, breaking it up with a wooden spoon as it cooks. Drain off the grease, then stir in the sauce and remove from heat.
- In the baking dish(es), spread a thin layer of the meat sauce into the bottom. Arrange a layer of half the ravioli over the sauce. Sprinkle about 1 cup of the mozzarella cheese and about 1 cup of the Italian cheese over the ravioli. Pour half of the remaining sauce over the cheese and spread it with the back of a spoon. Repeat layers, ending with the rest of the sauce on top. (Freezing instructions begin here.)
- Cover tightly with aluminum foil. Bake for 45 minutes until hot throughout. Take foil off and bake about 15 minutes more or until bubbly at edges.
- Let rest for about 10 minutes before slicing. Sprinkle with Parmesan cheese before serving.
Freeze For Later:
Prepare the casserole through Step 3, but do not bake. Wrap the unbaked casserole(s) tightly with plastic wrap and foil before putting in the freezer, making sure to squeeze out any excess air.
Prepare From Frozen:
Thaw in the fridge (may take up to 48 hours) or thaw in the microwave on defrost setting. Bake according to instructions, beginning with Step 6.
If cooking directly from frozen state, baking time will increase.
Notes/Tips
*Our original recipe called for 1 can (15-ounce) crushed Italian tomatoes, but in further tests we found it to be too saucy. We removed this ingredient.
Looking for more ground beef recipes?
Check out our Top 10 Ground Beef Freezer Meals!
Jennifer says
I made one 8×8 for my husband and me, and one for a friend whose mother had a seizure. She said it was the best ravioli she has ever eaten! I also took her an Autumn Chopped Salad, and she loved it! And she said she never eats salad because she doesn’t normally like it. She told me the meal meant SO much to her. My husband and I loved it too!
Carla from Thriving Home says
What a sweet friend you are Jennifer. I am so glad your friend enjoyed the whole meal! This beefy baked ravioli has been around since Rachel and I were first in freezer club together, many years ago. It is never failed me. 🙂
Courtney says
Hit with the whole family! Easy to change for individual preference – add more spices, add spinach, use turkey instead of beef, etc. So easy to make. I make two batches at a time, cook them both, eat one right away and package the other in vacuum sealed bags in the freezer – just reheat and you’ve got an instant family dinner. I know the Thriving Home freezer plan probably tastes better, but this way works for us!
Carla from Thriving Home says
Whatever works for your family is the best way Courtney! 🙂 I’ve heard vacuum sealing yields great results but I haven’t done it yet. Thank you for leaving a review so others know what works for you!
Lynn M Hansen says
so yummy and simple to make! thank you!!!
Carla from Thriving Home says
Hi Lynn. We love to hear those descriptions of our recipes. So glad you’re a part of our Thriving Home community!
Kishia says
Heather says
My family loved this! Some said they even liked it better than regular lasagna. And they want me to add it to the rotation. I subbed ground turkey for ground beef since beef is so expensive right now. I wasn’t sure if using the ravioli frozen would work but it cooked in the time given in the recipe.
Carla from Thriving Home says
Hi Heather! Thanks for taking the time to leave a review and let others know of your substitutions and success.
Corinne Crockett says
This recipe is a game changer! I love lasagna but started avoiding it because of the time involved. This is such a quick and tasty alternative! I make it at least once a month and can easily throw a few in the freezer at the same time. Also a great option to double and take one to a friend!
Carla from Thriving Home says
You hit the nail on the head! It is so much easier than lasagna, but just as tasty. I have also found it to be a good one to easily double and take to a friend. 🙂
Laurie Plies says
My family loves this recipe!!
Carla from Thriving Home says
Mine too Laurie! Thanks for leaving a review.
Becka says
This one’s a homerun! I love Italian dishes but not a huge fan of traditional Lasagna. I think it’s the thick noodles I don’t care for. But I love ravioli so this one I just had to try. It’s so much better than regular Lasagna!! It comes together quickly, freezes well, and everyone I’ve shared it with LOVES it. I usually precook the ravioli when making it to cook right away, but last night I left it frozen & it cooked just fine! I used the same cooking times.
Carla from Thriving Home says
Hi Becka! Thank you for the wonderful review… you named many of our goals in your comment — quick, freezes well, homerun! I’m glad you mentioned that you didn’t precook the ravioli because it isn’t necessary, which makes this dish come together even quicker.
Mysti Harris says
This is one of my family’s favorite recipes! I love to make one for dinner and one for the freezer.
Carla from Thriving Home says
Yes! I love recipes that can be easily doubled without adding much time so one can go in the freezer for later. Glad you like it!
Mrs. Kathleen R Peebles says
I make this lasagna fake meal in the crockpot. Same ingredients, use frozen ravioli, 4 hours, low setting. 1# ground beef, 1# Italian sausage, 48oz sauce, 25oz frozen ravioli, 1#shredded mortz cheese, Parmesan on each layer. Layer sauce, ravioli, cheese do again and again. Cheese on top. Ready to eat or put in casserole dish to freeze or heat later. So easy for a large group. (Large crockpot)
Rachel Tiemeyer says
Ooo, great idea! Thanks for sharing this tip, Kathleen.
Nancy says
Took this to a friend who just had surgery. Easy to put together and transport, which is always a plus.
Rachel Tiemeyer says
Love that! Thanks for sharing, Nancy.
Renee says
This was a hit with 4 toddlers/preschoolers (and the adults too). I was able to freeze half for later and still had plenty for dinner and leftovers! Super easy prep as well.
lois says
The first time I made this, I was *certain* it would not be meaty enough for my meatatarian household. I was wrong! It’s one we all enjoy. So easy to make in advance. I’ve used several different kinds (plain to fancy) of ravioli, and they ALL work.
Morgan says
Two out of three of my picky guys loved it! The five year old just looks at things and decides he doesn’t like them. The one year old was all over it, though! 🤷🏼♀️ This was very easy to put together and so yummy! I’d suggest putting a cookie sheet under the baking dish just in case it boils over a little.
Catherine says
What is a serving? For 18, it must be really small?!?
Rachel Tiemeyer says
Thanks for catching this error! Should have said 8-10 servings.
Keistin says
Can I put this in the fridge and cook it the next day?
Rachel says
Yes, definitely!
Hillary says
Do you need to add 30 minutes to cooking time since its cold from the refrigerator? Or, could you bring it to room temp and cook at normal time?
Rachel Tiemeyer says
Great points. You may need to add a little extra cook time if it comes straight from the fridge (just look for it to be bubbly on the edges and hot in the center). And, yes, letting it sit out for 30 or so minutes when pulling it straight from the fridge would help it cook at the normal time length.