No-boil lasagna layers made with ravioli, veggies, sausage, and melty mozzarella—this casserole delivers classic lasagna vibes with way less effort. Perfect for weeknights, freezer meals, or feeding a crowd!
⏱️ Quick Recipe Snapshot
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Prep Time: 15 minutes
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Cook Time: 1 hour 15 minutes (covered), + 15–20 minutes uncovered
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Rest Time: 10 minutes
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Total Time: ~1 hour 40 minutes
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Servings: 8–10
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Skill Level: Easy
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Tags: Freezer-Friendly • Family Dinner • W-W Friendly Options
🔸 Why You’ll Love It
Think of this as the shortcut version of lasagna—without layered noodles, ricotta mixing, or boiling pastas. Using frozen cheese ravioli, sautéed veggies, and Italian sausage, it bakes into cheesy perfection. I love making it on busy evenings or prepping ahead for easy dinners later in the week.
🛒 Ingredients You’ll Need
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1 tsp olive oil
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1 lb Italian sausage (mild or hot, casing removed)
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2 cups zucchini (diced or shredded)
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2 cups mushrooms (chopped)
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2 tsp garlic (minced)
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2 tsp Italian seasoning
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1 tsp onion powder
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24 oz pasta sauce (jarred or homemade)
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¼ cup water
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48 oz frozen cheese ravioli
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16 oz shredded mozzarella cheese
👩🍳 Step-by-Step Cooking Guide
1. Preheat & Prep
Preheat oven to 375°F. Lightly coat a 9×13″ casserole dish with non-stick spray. Set aside.
2. Cook the Sausage & Veggies
Heat the olive oil in a large saucepan over medium-high heat. Add Italian sausage, breaking it up as it browns. Once golden, add zucchini, mushrooms, garlic, Italian seasoning, and onion powder. Cook until vegetables are tender, scraping up any browned bits.
3. Simmer with Sauce
Pour in pasta sauce and ¼ cup water. Bring mixture to a simmer and cook briefly (3–5 minutes) to blend flavors.
4. Assemble the Casserole
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Spread 1 cup of sauce in the bottom of the pan.
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Arrange ½ the frozen ravioli in a single layer.
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Top with ½ the remaining sauce and ½ mozzarella cheese.
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Repeat with the remaining ravioli, sauce, and cheese.
5. Bake Covered
Cover casserole tightly with foil and bake 60 minutes.
6. Finish Baking
Uncover and bake another 15–20 minutes until bubbly and cheese is melted. Optional: broil for 1–2 minutes to brown the cheese.
7. Let It Rest & Serve
Remove from oven and let rest for 10 minutes before slicing. Serve warm and enjoy!
🧊 Freezer & Make-Ahead Tips
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Prep Ahead: Assemble entirely in the pan, then refrigerate overnight before baking.
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Freeze: Cover casserole tightly and freeze up to 3 months.
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Bake from Frozen: Bake covered at 375°F for 90 minutes, then uncover and bake another 15–20 minutes until heated through.
❓ FAQs & Healthy Variations
Q: Can I make it W-W friendly?
A: Absolutely! Use lean turkey sausage and part-skim mozzarella to lower fat and points. Swap half the ravioli with whole wheat versions.
Q: Can I add more veggies?
A: Yes—stir in spinach, bell peppers, or even kale with the zucchini and mushrooms for extra nutrients.
Q: Got picky eaters?
A: No problem—stir in cooked ground beef or shredded chicken if sausage isn’t their favorite.
📊 Nutrition Info (Per Serving – est. for 10 servings)
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Calories: ~648
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Protein: 32g
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Carbs: 53g
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Fat: 34g
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Fiber: 5g
👩🍳 Kristy’s Note
This ravioli casserole is life-saving for busy nights when I want comfort food without all the labor. It comes together fast—and always garners praise from friends and family. Make it ahead, freeze it, and you’ve got a dinner ready on demand. Win-win!
🥦 More Family-Friendly Pasta Dishes
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One-Pot Taco Pasta
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W-W Skinny Chicken Alfredo Bake
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Seafood Lasagna with Shrimp & Crab
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Veggie-Packed Quinoa Bake (Low-Carb)
📣 Try It & Share!
Made this ravioli lasagna casserole? I’d love to see your version!
📸 Tag @KristyCookRecipes on Instagram or drop a comment to share your twists and tweaks.
Let’s keep feeding families with flavor—not fuss!