Cheesy Baked Ravioli Lasagna


  • 4 oz Ricotta cheese
  • 4 oz cream cheese
  • 1 egg
  • 1 tsp Italian Seasoning
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 3 cups grated mozzarella cheese
  • 1 lb Italian Sausage cooked & crumbled
  • 28 oz can Hunt’s San Marzano style Whole Tomatoes
  • 25- oz package frozen ravioli


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  • Preheat oven to 400 degrees F.
  • In a small mixing bowl combine ricotta cheese, cream cheese and 1 egg. Stir until smooth. Add in seasonings. Stir & set aside.
  • Pour undrained tomatoes into pan with cooked & drained Italian Sausage. Use a Chop-Stir to cut tomatoes and sausage into smaller pieces.
  • Spray a 9×13 pan with non-stick spray. Ladle about half of the tomato-sausage mixture into bottom of pan.
  • Top with a layer of frozen ravioli, then dot ravioli with dollops of the cheese-egg mixture. Spread with about half the shredded mozzarella cheese.
  • Repeat with another layer of sausage-tomatoes, then ravioli, ending with the remaining cheeses.
  • Cover with foil & bake for 30 minutes. Remove foil & bake an additional 10 minutes. Replace foil and let sit about 20 minutes and serve.


Serving: 1g | Calories: 717kcal | Carbohydrates: 43g | Protein: 34g | Fat: 45g | Saturated Fat: 19g | Cholesterol: 167mg | Sodium: 1432mg | Potassium: 404mg | Fiber: 4g | Sugar: 5g | Vitamin A: 683IU | Vitamin C: 10mg | Calcium: 321mg | Iron: 11mg

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