How I Stumbled Into Crispy Ravioli Lasagna (And Why I Keep Making It)
Okay, confession: I am not what you'd call a traditionalist in the kitchen. One night, halfway through prepping lasagna, I realized I'd forgotten to buy noodles (again). All I had was a bag of frozen ravioli in the freezer—so I thought, "Why not?" Turns out, layering crispy ravioli with gooey cheese and sauce is the best kitchen accident I've had since the time I mistook sugar for salt in a curry. (That was...less great.) My kids now ask for "that crunchy lasagna thing" at least once a month, so here we are! If you ever feel like classic lasagna is a bit too, well, fussy, this one's for you.
Why You'll Love This Weird Little Mashup
I make this when I want something cheesy and satisfying but honestly can't be bothered to fuss over boiling noodles or making everything from scratch. My family goes absolutely bonkers for this (especially when I use extra cheese—who can blame them?). It's perfect for those Friday nights when you want something comforting in your belly but also want to spend as little time in the kitchen as possible. Plus, there's something so satisfying about the crispy edges (I sometimes sneak those bits straight from the pan—don't tell anyone). My only real complaint is the mess when breading the ravioli; I always get flour in my hair, no matter what.
What You'll Need (And What You Can Sub In)
- 1 bag (about 500g) frozen ravioli – I usually use cheese ravioli, but my neighbor swears by beef. Or, if you’re feeling fancy, try spinach and ricotta. Fresh ravioli works, but honestly, it falls apart easier.
- 1–1.5 cups marinara sauce – Store-bought is totally fine. My grandmother used to insist on Rao’s, but I grab whatever’s on sale. Serious Eats has a fun review if you fancy a read.
- 2 eggs – For the breading. I once tried it with just milk; the crumbs didn’t stick as well.
- 1.5 cups breadcrumbs – Panko makes it extra crispy. Sometimes I mix in a handful of parmesan if I have it.
- 2 cups shredded mozzarella – Or just a big old handful. Sometimes I toss in some cheddar for a sharper bite.
- ½ cup grated parmesan – Optional, but it does add that salty kick.
- Olive oil – For frying. Vegetable oil works too in a pinch.
- Italian seasoning, salt, pepper – To taste. Or just whatever herbs you can find at the back of your cupboard.
So, Here’s How I Actually Make It
- Preheat your oven to 200°C/400°F. Or, if you forget (which I do half the time), just whack it on as you’re frying the ravioli.
- Bread the ravioli: Set up a quick station: one bowl of beaten eggs, one of breadcrumbs mixed with Italian seasoning and a pinch of salt. Dip each frozen ravioli first in the egg, then in the crumbs. (This bit is always messier than I expect. If you’re a neat freak, line your counter with baking paper.)
- Fry it up: Heat a good glug of olive oil in a large pan over medium heat. Fry the ravioli in batches till golden and crispy—maybe 2 minutes each side. Don’t crowd the pan. And if some stick together, just pry them apart with your spatula (it’s not delicate work).
- Layering time! Grab a baking dish (I use a 9x13-inch, but anything vaguely rectangular will do). Spread some marinara on the bottom—just enough to cover. Add a layer of crispy ravioli. Sprinkle a generous handful of mozzarella and a bit of parmesan, then more sauce. Repeat till you run out or the dish is full. Top with the last of the cheese.
- Bake (finally): Pop the dish in the oven and bake till bubbly and golden on top—about 20–25 minutes. I usually check at 20 and give it a minute or two under the broiler if I want extra browning. This is where I sneak a taste from the corner because I have no self-control.
- Let it rest for 10 minutes. I know, it’s hard, but if you dive in too soon it just splooges everywhere (which is a word my youngest made up, and it fits here).
Some Notes (Learned the Hard Way)
- If your ravioli start to burst while frying, the oil’s probably too hot. I learned this after three batches ended up looking like sad little pillows.
- Don’t stress about perfect layers—it’s all going to meld together anyway.
- Actually, I find it tastes even better the next day, cold from the fridge. Don’t judge me.
Variations I’ve Tried (And One Flop)
- I swapped in pesto for marinara once—delicious, but way richer. A little goes a long way.
- Meat ravioli works well, but I tried lobster ravioli and, well, let’s just say it’s not for everyone.
- For a veggie version, toss in some sautéed spinach between layers. Or—if you’re lazy like me—just scatter in some frozen peas.
Equipment (And My Workarounds)
- Big frying pan – Nonstick is handy, but if you only have a regular pan, just use extra oil and scrape up anything that sticks. (Works for me.)
- Baking dish – Ceramic, glass, metal—doesn’t really matter. I once used a deep cake tin; it worked fine.
- Tongs or a slotted spoon – Or, you know, two forks in a pinch.
Keeping Leftovers (If You Have Any!)
This keeps in the fridge for about 3 days, covered. Reheat in the oven for max crispiness. Microwave works, but it goes a bit soggy—still tasty, though! That said, in my house it never lasts more than a day; someone always sneaks a piece for a midnight snack. (I’m looking at you, Alex.)
How I Like to Serve It (And What My Family Does)
I usually plop a big square on a plate with a simple green salad, but my kids like dunking theirs in extra marinara. Sometimes I’ll serve it with garlic bread if I’m feeling generous (and want to avoid complaints). If you want to go full comfort-food mode, try it with homemade lemonade—Simply Recipes has a good one.
Lessons Learned (AKA: My Pro Tips)
- Don’t rush the breading; I once tried to speed things up and half the crumbs fell off in the pan. More mess, less crunch.
- If you forget to preheat the oven, just bake a little longer—it’s forgiving, honestly.
- I used to overload the sauce, but actually, less is more here or it gets soggy instead of crispy (which kinda defeats the point).
Frequently Asked Questions (From Friends & the Internet)
- Can I use fresh ravioli instead of frozen?
Yes, but be gentle—fresh ravioli is more delicate and tends to fall apart if you’re not careful. Actually, I tend to stick with frozen because it’s just easier. - What if I don’t want to fry the ravioli?
Totally get it! You can bake them on a lined tray at 200°C/400°F for about 20 minutes instead. Not quite as crispy, but it works. (And less oil to clean up.) - Can this be made ahead?
Absolutely, I think it tastes better the next day. Just reheat in the oven till hot and bubbly. Or, just eat it cold if you’re feeling lazy—no judgments here. - Is this kid-friendly?
Oh totally. Mine love it. If you’re worried about spice, just skip the pepper or use a mild sauce. - How do I make it gluten-free?
Grab gluten-free ravioli and breadcrumbs (lots of good options now at the grocery store, like Banza), and you’re good to go. I’ve tried it—tastes just as great.
Random side note: one time, my dog managed to snag a ravioli off the counter before I could shoo him away. He was a fan too (don’t worry, it was before I added the sauce). So, just a friendly reminder—keep an eye out for snack-thieving pets while you’re cooking!
Ingredients
- 1 (20 oz) package refrigerated cheese ravioli
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup Italian-style panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- ¼ teaspoon freshly ground black pepper
Instructions
-
1Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
-
2Cook the cheese ravioli according to package instructions. Drain and set aside.
-
3Spread ½ cup of marinara sauce on the bottom of the prepared baking dish. Arrange half of the cooked ravioli in a single layer over the sauce.
-
4Top the ravioli with half of the remaining marinara sauce, 1 cup mozzarella cheese, and ¼ cup Parmesan cheese. Repeat the layers with the remaining ravioli, sauce, mozzarella, and Parmesan.
-
5In a small bowl, mix the panko breadcrumbs, olive oil, Italian herbs, and black pepper. Sprinkle the breadcrumb mixture evenly over the top layer of cheese.
-
6Bake uncovered for 30-35 minutes, or until the top is golden brown and crispy. Let cool for 10 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!