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Layered Cheesy Ravioli Lasagna, gluten-free

Layers of ravioli, thick tomato sauce, and buttery cheese are the ingredients needed to make this Layered Cheesy Ravioli Lasagna. Hearty, tasty, gluten-free, all in one-dish 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.

Ravioli Lasagna, gluten-free
Ravioli Lasagna, gluten-free

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. Prepare all the ingredients, and simply layer and cook 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 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 or begin with half a teaspoon and adjust it each time you make this recipe.

  • Baking Dish: I was so excited when I found this baking dish - and yes it's a simple baking dish but the beautiful Middle Eastern pattern around the dish makes this ravioli lasagna look special. This is where I purchased it from:

Ravioli Lasagna, gluten-free
Ravioli Lasagna, gluten-free


This recipe has 4 basic steps:

  1. Boil the ravioli for 2 minutes

  2. Combine the passata ingredients

  3. Assemble the gluten-free ravioli lasagna

  4. Bake and serve

Watch How to Make It

Other Pasta Recipes

Happy Cooking,

Margaret x

Ravioli Lasagna, gluten-free
Ravioli Lasagna, gluten-free

Layered Cheesy Ravioli Lasagna, gluten-free

Serves 8

Prep 15

Cook 50

Oven Bakeware 40x24cm


1200g spinach & ricotta agnolotti OR beef ravioli, gluten-free

300ml fresh cream (or dairy-free option)

250g grated pizza cheese (or dairy-free option)

1-litre tomato passata

5 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. Prepare the Ravioli: Preheat the oven to 190°C. Lightly grease the baking dish with a tablespoon of olive oil. Cook the ravioli in boiling salted water for only 2 minutes, then drain and drizzle two tablespoons of olive oil to prevent from sticking.

  2. Prepare the sauce: Combine in a bowl the passata, sea salt, cracked pepper, parsley, basil, chilli flakes, garlic and 2 tablespoons of olive oil.

  3. 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.

4. Bake and enjoy: 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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Ravioli Lasagna, gluten-free
Ravioli Lasagna, gluten-free

Recipe and Photography Margaret Pahos @CreateCookShare


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