Ravioli Lasagna Recipe

by Editorial Staff

This lazy baked ravioli lasagna recipe is SO EASY that you can make it in less than 10 minutes! This may be the easiest lasagna recipe in the world. Puffed with ravioli instead of meat sauce, noodles, and ricotta cheese, it’s much faster than making traditional lasagne.

Cooking: 1 hour

Summary

Course	Pasta
Servings (Default: 4)

Ingredients

Chilled ready-to-eat ravioli with cheese 500 Grams
Tomato sauce with basil 500 Milliliters
Ham 50 Grams
Bechamel sauce for lasagne 500 Milliliters
Grated Cheddar Cheese or Parmesan 50 Grams
Salt To taste
Pepper To taste

Instructions

Preheat oven to 200 degrees. Chop the ham into small pieces.
Pour the tomato sauce into a bowl, add the ravioli and ham, stir.
In another bowl, combine the béchamel sauce with most of the grated cheese, leaving some for sprinkling.
Place half of the tomato sauce with ravioli in a baking dish, flatten, pour half of the béchamel sauce. Repeat layers twice and sprinkle with grated cheese on top.
Bake in a preheated oven for 30-40 minutes. Serve immediately. Tip: Prepare the béchamel sauce in advance and store it in the refrigerator for 1 day. In a saucepan, melt 40 g of butter, add 40 g of flour and fry for 2 minutes. Pour in 750 ml of hot milk, stirring occasionally, cook over low heat for 5–7 minutes until the flour is completely dissolved and the mass becomes homogeneous. If the sauce comes out with lumps, rub it through a sieve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.