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Easy Ravioli Lasagna with Pepperoni

Fresh five cheese Ravioli is layered with ricotta, meat sauce, pepperoni, and bubbly mozzarella and parmesan!   

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1 pound ground turkey
  • 1 medium sweet onion, diced
  • 1 clove minced fresh garlic
  • 1 teaspoon Italian seasoning
  • 1 jar (24 oz.) marinara sauce, your favorite
  • 1 cup low-sodium chicken broth (or beef broth)
  • 20 ounces two 10 ounce packages fresh raviolis (I used 5 Cheese)
  • 2 cups (16 oz.) ricotta cheese, part-skim
  • 1 large egg, beaten
  • 1 1/3 cups freshly grated Parmesan cheese, divided
  • 2 tablespoons chopped fresh parsley plus more for garnish
  • 1 tablespoon sliced fresh basil plus more for garnish
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 5 oz. pepperoni
  • 1 cup freshly shredded mozzarella cheese


  1. Preheat oven to 350 degrees.

  2. In a large skillet cook the turkey and onion until the turkey is no longer pink. Add the garlic and Italian seasoning and cook for an additional minute. Pour in the marinara and broth, stir and simmer for 10 minutes.

  3. Meanwhile, in a medium bowl, combine the ricotta, egg, 1/3 cup Parmesan, parsley, basil and few pinches of kosher salt and black pepper.

  4. Lightly spray a 9x13 baking dish with cooking spray. Add a small amount of sauce to the bottom of the pan. Place half of the raviolis on the bottom. Spread 1/2 of the ricotta mixture over the top, layer half of the pepperoni and  then spread with 1/2 of the sauce. Then make a second layer, by adding the remaining raviolis, the other 1/2 of the ricotta,  the rest of the meat sauce.  Sprinkle the mozzarella and additional Parmesan cheeses over top.

  5. Cover with aluminum foil and bake in your preheated 350 degree oven for 30 minutes. Uncover, add the rest of the pepperoni to the top and bake for 10 to 15 minutes. 

  6. Allow the ravioli lasagna to cool for 10 minutes before serving. Garnish with extra parsley and basil, if desired.