Ravioli Lasagna Recipe - Cooking for One by Thriving With Less

This delicious and colorful ravioli lasagna recipe feeds 1-2 people, and can easily be multiplied to feed more. It’s festive, juicy, and can be made to satisfy the fussiest vegetarian or carnivore. And the best part?

I only used four ingredients to make this recipe.

And while my recipe uses only four ingredients, you can get away with using as little as three!

For the ravioli, use frozen or pre-packaged ones like these beautiful green pesto and lemon zest ones I found in the deli section. You also need pre-made or homemade spaghetti sauce and mozzarella cheese.

I added mushrooms which added a nice earthiness to the ravioli lasagna dish. You can also add sliced or grated zucchini, roasted veggies, eggs, sausage, bacon, or other meats if desired.

When you’re cooking for one or trying to practice portion control, the secret is using small dishes. Small pots and bakeware will help you measure enough for one portion and if there’s extra, just use another small dish and freeze it for another time.

When making single-serving ravioli lasagna, use a small loaf pan or casserole dish, or small ramekins. And if you want to make larger portions, just use a bigger dish and increase the recipe ingredients accordingly.

For this recipe, I used two 10-oz ceramic baking loaf pans - each pan serves 1 hungry person or 2 people with small appetites.

Begin by lightly spraying the pan or dish with olive or coconut oil, then add 2-3 tablespoons of spaghetti sauce to the bottom. This is the first layer and allows the bottom of the ravioli to soak in the flavor and moisture of the sauce.

Next, put one layer of ravioli over the spaghetti sauce, then spoon more spaghetti sauce over the ravioli. Add chopped mushrooms (or additional ingredient(s) of choice), and top with sliced or grated mozzarella cheese. Repeat, and continue the layers until the ingredients reach the top of the pan.

When you near the top of the container, spoon on more spaghetti sauce and cheese. I also tossed on some more mushrooms and cut up a green pesto and lemon ravioli into four pieces to add a festive look to the final product - perfect for the Holidays!

If desired, you can add additional seasonings like salt and pepper, or top with Parmesan cheese - it's entirely up to you.

Cover the pan(s) with foil before placing it into the oven, which should be preheated at 375 degrees. Cook for 15 minutes, then uncover and cook for an additional 5-10 minutes or until the top gets a slight crust.

If using a toaster oven or multi-use air-fryer oven, adjust the temperatures accordingly and keep a close eye on the dish while it's cooking to prevent over or undercooking.

NOTE: if you are using frozen ravioli, there’s no need to thaw them before making this dish. Just add another 5 minutes to your initial cooking time.

Serve with a side salad or garlic bread, and some vegetables if you'd like. This dish goes well with a glass of cold Pinot Grigio or a hearty Zinfandel. Enjoy!

If you want to taste more single-serve recipes, check these out!

NOTE: I fit three layers of ravioli into each 10-oz loaf pan, with two ravioli per layer - that's six ravioli per dish. The package contained a total of 25 ravioli, each approximately 2″ by 2.25″ so I could make a couple more 10-oz loaf pans to freeze the ravioli and use later. The total number of servings will depend solely on your appetite and the type of pan you choose.