If you’re a fan of the one pot wonder, this No Boil Gluten Free Ravioli Lasagna is going to rock your world. No need to cook the meat or boil the ravioli ahead of time, it’s literally one and done!

I had seen some rumblings about a “lasagna” made by stacking ravioli and really wanted to give it a try with my “I don’t have time to pre-cook the meat” method of pasta dishes. I had a hunch it would work but REALLY don’t love recommending anything until I try it myself. I used the gluten free ravioli from Trader Joe’s as my noodle choice, and it worked great. If you have followed my Instagram, you’ve seen some of my other dishes where I don’t precook the meat, and I’m continuing to find that this method is fantastic in one pot dishes. 

So with that success, I have continued to experiment and find new ways to avoid pre-cooking anything for these magical weeknight, one pot meals. Speaking of which, if you haven’t tried my Tex Mex Casserole, you might want to consider. It’s been called both ugly and delicious and I’m good with both. As always, if you can’t have dairy, then don’t. I’m not your mom and I’m not forcing you to make this. But let’s just say that if you CAN eat dairy or are creating enough to work around your intolerance, make sure to save this one!

No Boil Gluten Free Ravioli Lasagna

Print Recipe

★★★★★

5 from 1 reviews

• Author: Jennifer Robins

Ingredients

Scale 1x2x3x

• 1 – 32 ounce jar of marinara
• 2 packages Trader Joe’s refrigerated GF ravioli, or similar
• 1 package sliced mozzarella
• 1 pound ground beef
• 8 ounces Italian blend cheese
• Italian blend seasoning to taste
• Sea salt and pepper to taste

Instructions

1. Preheat oven to 375F
2. Pour 1/3 of the jar of marinara in the bottom of a 9×13 casserole dish
3. Next layer one package of ravioli, topped next by half the ground beef, broken off into small pieces
4. Sprinkle a little salt, pepper, and italian seasoning over the top of this layer, followed by the slices of one package of mozzarella
5. Repeat until you have used all of your ingredients and top with the Italian blend shredded cheese and a little more seasoning
6. Bake for 30 minutes and serve warm