Lazy Ravioli Lasagna, Maximum Flavor! This Four Cheese Ravioli and Vegetable Lasagna in White Sauce or Lazy Ravioli Lasagna, is baked in a loaf pan for the perfect small-batch portion. With frozen ravioli as the noodles, a no-fuss white sauce, sweet Italian sausage, and fresh asparagus and peas, it delivers all the flavors of a classic lasagna with minimal effort—making it the ultimate spring baked ravioli recipe!
Why fuss with traditional lasagna when you can get all the flavor with way less effort? This lazy baked ravioli lasagna is the perfect small-batch dinner, made in a loaf pan for just the right amount. Frozen spinach and cheese ravioli take the place of lasagna noodles, layered with melted provolone and a rich Parmesan-goat cheese white sauce for a decadent bite.
We keep it fresh with asparagus and frozen sweet peas, while lemon adds a bright citrusy lift. And for a hearty touch, browned sweet Italian sausage rounds it all out. This sausage and vegetable lasagna in white sauce is an easy, no-fuss dinner you’ll want on repeat!
If you love the idea of small-batch lasagna, you’re in the right place! Looking for more lasagnas for two? Try our Turkey and Spinach Lasagna, baked in individual ramekins for a cozy, perfectly portioned meal. Or switch things up with our Pot Roast Lasagna for Two, a hearty twist that’s just as comforting. No matter which you choose, these easy, flavor-packed lasagnas prove that big comfort can come in small batches!
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The Layers of Lazy Ravioli Lasagna
The secret to this Lazy Ravioli Lasagna is all in the layers—rich cheeses, vibrant veggies, a silky white sauce, and hearty sausage, all baked together for an irresistible bite.
- Four Cheeses = Maximum Flavor. We’re not messing around when we say four cheese ravioli lasagna! It all starts with spinach and mozzarella-filled ravioli, giving you a built-in cheesy layer without any extra work. Then, we mix creamy goat cheese and nutty Parmesan into the homemade white sauce for extra richness. And finally, we finish it off with melty slices of provolone.
- Vegetables in White Sauce. This lasagna packs in plenty of spring veggies, making it hearty without being too heavy. Fresh asparagus adds a nice bite—we’ll cut the tips to place on top (hello, gorgeous presentation!) and chop the spears into bite-sized pieces for layering. Frozen or fresh peas bring a little sweetness, while the spinach in the ravioli adds another veggie boost without any extra prep.
- No-Fuss White Sauce. A classic béchamel keeps things creamy, but we’re taking it up a notch with milk, goat cheese, and Parmesan, plus a touch of fresh lemon juice and zest to brighten things up. It’s velvety, flavorful, and the perfect contrast to the cheesy, meaty layers.
- Sweet Italian Sausage. Want to add a little more substance? Italian sausage or turkey sausage is the way to go! Brown it up before layering, and you’ll get little pockets of savory, meaty goodness in every bite.
Helpful Hint: Although we’re using frozen ravioli, there’s no need to boil them first! They’ll cook perfectly in the oven as they soak up all that creamy, cheesy sauce. Just another reason why this lazy lasagna is a total win for busy nights!
How to Layer a Vegetable Lasagna in White Sauce
Now for the fun part—assembling this cheesy, saucy, veggie-packed masterpiece! Since we’re using frozen ravioli, there’s no need to boil the pasta, making this truly a baked ravioli recipe win. Just layer it up and let the oven do the work!
Step 1 | Start with White Sauce & Ravioli
Spread about ½ cup of white sauce on the bottom of a greased loaf pan—this keeps everything from sticking and gives the ravioli a delicious base to cook in. Next, lay down a single layer of frozen spinach and cheese ravioli right over the sauce. No need to thaw them—just straight from the freezer into the pan!
Step 2 | Build Those Ravioli and Vegetable Layers
Time to pack in all that flavor!
On top of the ravioli, layer half the sautéed asparagus and onions (see photo 1) , half the sausage (photo 2), 1 cup of white sauce (photo 3), and a layer of provolone slices.
Now we will repeat the layering with:
- Another layer of frozen ravioli (photo 4)
- The remaining asparagus and onions, peas(photo 5), half of the remaining sauce (photo6), and more provolone
- The last of the sausage and one more layer of frozen ravioli
Step 3 | Finish with a Gorgeous Top Layer
Pour the remaining white sauce evenly over everything, making sure it seeps into all the layers. Then, for a little extra flair, arrange the reserved asparagus tips on top and, if you're feeling fancy, add a few thin lemon slices for a bright touch.
Step 4 | Bake Until Golden and Bubbly
Place the loaf pan on a rimmed baking sheet to catch any sauce that may bubble over. Cover the pan with foil and bake at 400°F for about 28 minutes, until the sauce is nice and bubbly. Then, remove the foil and let it bake another 20 minutes, until the top turns a gorgeous golden brown. Want an extra crispy, melty top? Pop it under the broiler for 2 minutes to get that perfect finishing touch.
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Lazy Ravioli and Vegetable Lasagna in White Sauce Recipe
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Equipment
Ingredients
Lazy Ravioli and Vegetable Lasagna
- 1 lb asparagus , trimmed
- ½ lb sweet Italian sausage , casing removed
- ½ teaspoon fennel seeds
- ¼ teaspoon red-pepper flakes
- 2 tablespoons olive oil , divided
- ¼ cup white onion , diced
For white sauce:
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- 1 bay leaf
- 1 whole nutmeg, grated to get ¼ teaspoon
- 1 lemon grated zest to get about 2 teaspoons, then juice to get 1 - ½ tablespoons
- ¼ cup Parmesan cheese , finely grated
- 2 ounces goat cheese , mild
- ½ teaspoon salt
- 1 garlic clove , finely grated or minced
- For Lasagna Assembly:
- 10 ounce frozen spinach and cheese ravioli , about 24 ravioli, mushroom or a cheese ravioli would be great options
- 4 ounces deli Provolone cheese , thinly sliced
- 1 cup peas , fresh or frozen
- lemon , sliced thin (about 2 slices), optional
Instructions
- Adjust oven rack to middle center position and pre heat oven to 400 degrees F.
Prepare the vegetables and white sauce:
- Melt the butter in a saucepan on low heat, then add flour and whisk for a few minutes. It should thicken and turn biscuity golden brown. Pour in the milk, gradually, stirring continuously to prevent lumps. Add the bay leaf and grate in the nutmeg. Keep stirring until the milk thickens to a lovely sauce that coats the back of a spoon. We want the bechamel thick but still pourable. Remove pan from the heat, whisk in the parmesan, goat cheese, and ½ teaspoon salt and grated garlic. Taste and season with more salt and nutmeg as needed.
- While the bechamel is cooking, Cut the tips off each asparagus spear and reserve. Slice the asparagus spears into ½-inch pieces and set aside. In a 10-inch saucepan add sausage, fennel seeds and red-pepper flakes. Cook the sausage over medium heat, breaking up pieces with the back of a wooden spoon, until no longer pink, about 6 minutes. Using a slotted spoon, transfer the sausage to paper-lined plate.
- In the now empty saucepan, add 1 tablespoon of olive oil and the pieces of asparagus spears and onion. Sauté the asparagus until crisp-tender and onion is soft, about 4 minutes. Remove from heat and set aside.
- Using tongs, remove bay leaf from the sauce. Add the lemon juice and zest and whisk until completely smooth. Take a taste to check for seasoning.
Assemble Lazy Ravioli Lasagna:
- Spread a thin layer of white sauce, about ½ cup, on the bottom of the prepared loaf pan. Arrange a layer of the frozen ravioli over the sauce.
- Top the frozen ravioli with sauteed asparagus and onions, half the sausage, 1 cup sauce, provolone, and another layer of frozen ravioli. Top that with remaining sauteed asparagus and onions, peas, half of the remaining white sauce, provolone, then remaining sausage and another layer of frozen ravioli. Pour over remaining sauce and arrange reserved asparagus tips on the top along with lemon slices, if using
- Place the loaf pan on a rimmed baking sheet. Cover the dish with aluminum foil and bake until the sauce is bubbly, about 28 minutes. Uncover and continue to bake until the top is golden brown, about 20 minutes. You might want to finish it under a broiler for 2 minutes. Let it stand for 10 minutes before serving.
Your Notes, Tips and Tricks
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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