Cheat’s Ravioli Lasagna

Layers of ravioli, thick tomato sauce, and buttery cheese are the ingredients needed to make this Cheat's Ravioli Lasagna. Hearty, tasty, and best of all takes only 15 minutes to whip up. Serve it alongside garlic bread and a fresh salad for an easy weeknight dinner.

With Easter Sunday around the corner, I realised this recipe is not only a wonderful idea as a "shortcut recipe" for a weeknight dinner but the perfect recipe to serve to guests. Make it in advance, and simply cook it in a preheated oven before your guests arrive. What could be simpler?

Helpful Tips


  • Ravioli: In this specific recipe I have given the option to use either beef ravioli or spinach & ricotta agnolotti for a vegetarian option. Either one works well.

  • Tomato Passata: I have used a simple ingredient tomato passata and added the herbs and garlic to give it an authentic Italian flavour. You can swap this for a homemade sauce or your favourite pasta sauce.

  • Pizza Cheese: the pizza cheese I use is a combination of mozzarella, parmesan and tasty however feel free to only add mozzarella.

  • Chilli flakes: My family and I agree that the teaspoon of dried chilli flakes elevates this recipe. If you are not a fan of chilli, you can leave it out of begin with half a teaspoon and adjust it each time you make this recipe.


This recipe has 4 basic steps:

  1. Boil the ravioli for 2 minutes

  2. Combine the passata ingredients

  3. Assemble the ravioli lasagna

  4. Bake and serve

Watch How to Make It

Other Pasta Recipes

Spaghetti Marinara with Coconut Milk

Basil and Zucchini Pesto Pasta

Spaghetti Carbonara with Parmesan Crusted Chicken

Spinach and Ricotta Pasta Bake

And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.

Happy Cooking, Margaret x

Cheat’s Ravioli Lasagna

Serves 8

Prep 15

Cook 50

Oven Bakeware 39x24cm


1200g spinach & ricotta agnolotti (vegetarian)

OR beef ravioli (either option glutenfree)

300ml fresh cream

250g grated pizza cheese

1-litre tomato passata (850g if using traditional pasta ravioli)

3 tablespoons olive oil

4 large garlic cloves, finely grated using a zester

½ cup grated parmesan

½ cup fresh parsley, finely chopped

½ cup fresh basil leaves and stems, finely chopped

1 teaspoon chilli flakes

4 bocconcini, sliced in quartered slices

Sea salt and cracked pepper


1. Preheat the oven to 190°C. Lightly grease the baking dish with a tablespoon of olive oil.

2. Cook the ravioli in boiling salted water for only 2 minutes, then drain and toss in the remaining olive oil.

3. Combine in a bowl the passata, sea salt, cracked pepper, parsley, basil, chilli flakes, and garlic.

4. Assemble Ravioli Lasagna:

  • Begin by spreading a quarter of the sauce in the baking dish.

  • Next, arrange one-third of the ravioli in a single layer.

  • Top the ravioli with one-third of the cream, one-third of the pizza cheese, and one-third of the parmesan cheese.

  • Repeat this twice.

  • The final layer should end with the passata and top with the cheese.

5. Cover with baking paper and foil and bake for 30 minutes. Then uncover and bake for a further 20 minutes. Allow sitting for 5 minutes before serving. Top with fresh basil leaves.

Have you tried this recipe?

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