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Easy make-ahead lazy lasagna.
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5 from 23 votes

Easy Make Ahead Lazy Lasagna

Lazy Lasagna has all of the amazing taste of regular lasagna. However, it uses store-bought, cheese-filled ravioli in place of the typical layering of the lasagna noodles, and ricotta cheese mixture. 
Prep Time40 minutes
Cook Time3 hours
Total Time3 hours 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 8 servings
Calories: 235kcal


Meat Sauce

  • 1 pound (16 ounces) mild Italian sausage, casings removed
  • 1 medium onion chopped, (about 1 ½ cups)
  • 1 ½ teaspoons dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cloves garlic, minced (1 teaspoon)
  • 14.5 ounce can petite diced tomatoes
  • 8 ounce can tomato sauce
  • 6 ounce can tomato paste
  • 1 teaspoon brown sugar
  • ¼ cup dry red wine
  • ½ cup water


  • Meat sauce from above or your favorite meat sauce made from one pound of meat
  • 18 ounce package cheese ravioli (See Tips 1 and 2)
  • 2 cups (8-ounces) shredded mozzarella cheese, divided
  • ½ cup (2-ounces) freshly grated Parmesan cheese


Meat Sauce

  • Brown Italian sausage in a 12-inch nonstick skillet over medium heat, breaking up the meat as it cooks. Transfer to a paper towel-lined plate to drain. Allow to cool; rub meat between fingers to break into small pieces.
  • Wipe the skillet with a paper towel to remove any remaining grease. Add onions; sauté over medium heat for about five minutes.
  • Return the sausage to skillet; stir to combine. Add the basil, oregano, salt, pepper, and garlic. Stir well to combine; cook for 30 seconds or until the garlic is fragrant.
  • Add petite diced tomatoes, tomato sauce, tomato paste, brown sugar, red wine, and water; stir well to combine. Bring to a slow boil.
  • Cover and reduce heat to low. Simmer for three hours, adding more liquid if necessary. (See Tip 3)
  • Correct the seasonings if necessary. Yield: 8 servings. (See Tip 4)

Lazy Lasagna

  • Preheat oven to 400°F. Spray 8 ½ x 10-inch baking dish with non-stick spray.
  • Spread one cup of meat sauce over the bottom of the baking dish. Top with half of the ravioli, half of the remaining meat sauce, half of the mozzarella cheese and half of the Parmesan cheese. Repeat the layering with the remaining ingredients.
  • Cover dish with aluminum foil. Bake in preheated 400°F oven for 20 minutes. Remove aluminum foil and bake an additional 20 minutes.
  • Yield: 8 servings. (See Tip 5)



  1. I used store-bought ravioli purchased in the refrigerated section of my grocery store, stuffed with mozzarella cheese and ricotta cheese. You could also use frozen ravioli. If using frozen ravioli, increase the covered cooking time by 5 minutes.
  2. Sometimes, I use a  8 ½ x 10-inch baking dish that's 2 ½ inches deep,  and sometimes I use a 9 x 13-inch baking dish.  Both sizes work fine. The main difference between the two sizes is the number of ravioli that are needed for a single layer. With the 8 ½ inch dish, I needed 20 ravioli for the single layer. When I use the 9-inch dish, I need 24 to 28 ravioli for the single layer.
  3. If you're making your own meat sauce, you can cook it on the stovetop, transfer the mixture to a crock pot, cook on the high setting for 5 hours, or cook covered in 300°F oven for 3 hours.
  4. This amazing meat sauce makes a delicious base for baked ziti and is awesome served over pasta.
  6. Leftovers, if any, are delicious. Also, leftovers can be frozen for later use.


Calories: 235kcal | Carbohydrates: 8g | Protein: 10g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 43mg | Sodium: 878mg | Potassium: 483mg | Fiber: 2g | Sugar: 5g | Vitamin A: 453IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 2mg