Ravioli Lasagna Recipes

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RAVIOLI LASAGNA

Looking for cheesy dinner? Then check out this beef and sausage filled ravioli lasagna that's garnished with basil leaves.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 10

Number Of Ingredients 7



Ravioli Lasagna image

Steps:

  • Heat oven to 425°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In small bowl, mix ricotta cheese, 1/2 cup of the cheese blend and the chopped basil. Spread 1/2 cup of the marinara sauce in bottom of baking dish. Top with 1 package of ravioli. Spread 1/2 cup marinara sauce over ravioli. Spoon half of the ricotta mixture over sauce. Layer with second package of ravioli, 1/2 cup marinara sauce and remaining ricotta mixture. Top with remaining ravioli and 1/2 cup marinara sauce. Sprinkle with remaining 1 1/2 cups cheese blend and the Parmesan cheese.
  • Bake uncovered about 25 minutes or until hot and bubbly. Garnish with shredded basil.

Nutrition Facts : Calories 350, Carbohydrate 30 g, Fiber 2 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1090 mg

1 1/4 cups ricotta cheese
2 cups shredded Italian cheese blend (8 oz)
2 tablespoons chopped fresh basil leaves
2 cups marinara or tomato pasta sauce (any variety)
3 packages (9 oz each) refrigerated spicy beef- and sausage-filled ravioli
1/2 cup freshly grated Parmesan cheese (2 oz)
Shredded fresh basil leaves, if desired

RAVIOLI LASAGNA

Tastes just like lasagna! Wow! Everyone is amazed how easy this is, and how much it tastes just like lasagna! This one's DEFINITELY a keeper! So easy!

Provided by STREETANGEL

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 9



Ravioli Lasagna image

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with cooking spray and set aside.
  • Mix the ricotta cheese, spinach, 1 1/2 cups Romano cheese, eggs, salt and pepper to taste in a bowl.
  • To assemble the lasagna, spread 1/4 cup of spaghetti sauce in the bottom of the prepared baking dish, and place frozen raviolis on top in a single layer. Spread about 1 cup of the ricotta mixture over the raviolis. Repeat the layers 3 more times, ending with a layer of frozen raviolis. Spread with 1/2 cup spaghetti sauce, and sprinkle remaining 1/2 cup of Romano cheese on top. Cover the dish with aluminum foil.
  • Bake in the preheated oven for 40 minutes, until the casserole is bubbling. Then remove the aluminum foil, and bake another 10 minutes to brown the cheese on top. Let sit for 10 minutes before serving.

Nutrition Facts : Calories 495.9 calories, Carbohydrate 45.2 g, Cholesterol 150.1 mg, Fat 22 g, Fiber 5.5 g, Protein 30.2 g, SaturatedFat 11.7 g, Sodium 922.5 mg, Sugar 6 g

2 cups ricotta cheese
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 ½ cups grated Romano cheese
2 eggs
salt and pepper to taste
¼ cup spaghetti sauce
1 (25 ounce) package frozen cheese ravioli
½ cup spaghetti sauce
½ cup grated Romano cheese

RAVIOLI LASAGNA

When you taste this casserole, you'll think it came from a complicated, from-scratch recipe. Really, though, it starts with frozen ravioli and has only three other ingredients. -Patricia Smith, Asheboro, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 5



Ravioli Lasagna image

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef, and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese., Cover and bake at 400° until heated through, 40-45 minutes. If desired, top with basil to serve.

Nutrition Facts : Calories 438 calories, Fat 18g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 1178mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein.

1 pound ground beef
1 jar (28 ounces) spaghetti sauce
1 package (25 ounces) frozen sausage or cheese ravioli
1-1/2 cups shredded part-skim mozzarella cheese
Minced fresh basil, optional

WEEKNIGHT RAVIOLI LASAGNA

My husband and I love lasagna, but it's time-consuming to build and we always end up with too much. Using frozen ravioli solves everything. -Pamela Nicholson, Festus, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 4



Weeknight Ravioli Lasagna image

Steps:

  • Preheat oven to 350°. In a small saucepan, heat sauce 5-7 minutes over medium heat or just until simmering, stirring occasionally., Spread 1/2 cup sauce into a greased 11x7-in. baking dish. Layer with half the ravioli, 1-1/2 cups spinach, 1/2 cup cheese and half the remaining sauce; repeat layers. Sprinkle with remaining cheese., Bake, uncovered, 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 344 calories, Fat 10g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 850mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

1 jar (24 ounces) pasta sauce
1 package (25 ounces) frozen meat or cheese ravioli
1-1/2 cups shredded part-skim mozzarella cheese
3 cups fresh baby spinach

CHEESY RAVIOLI LASAGNA

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 13



Cheesy Ravioli Lasagna image

Steps:

  • Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the ravioli and cook according to package directions. Drain and set aside. Meanwhile, heat the olive oil in a medium pot over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Crush the tomatoes with your hands and add them along with all the juices from the can to the pot. Add the whole sprig of basil, 3/4 teaspoon salt and pepper to taste. Cook, simmering, until the tomatoes are softened and the sauce is thickened slightly, about 15 minutes. Remove from the heat, season with the sugar and additional salt and pepper.
  • In a medium bowl, mix the ricotta cheese with the Parmesan, egg, torn basil and 1/4 teaspoon each salt and pepper.
  • Lightly mist a medium rectangular or oval baking dish (about 9-by-11-inch) with nonstick cooking spray. Lay half the ravioli in the bottom of the dish (the ravioli will be layered on top of each other). Remove the sprig of basil from the sauce. Spread half the ricotta mixture over the ravioli and top with half the sauce and half the grated cheese. Repeat with the remaining ravioli, ricotta and sauce. Cover with aluminum foil and bake until bubbly, about 45 minutes. Remove the foil and sprinkle with the remaining cheese. Continue to bake until the cheese is melted, about 10 minutes. Let stand at least 10 minutes. Garnish with extra torn basil. Slice and serve with a green salad.

One 20-ounce package refrigerated cheese ravioli, such as Buitoni family size
1 tablespoon olive oil
2 cloves garlic, sliced
One 28-ounce can whole plum tomatoes
1 sprig fresh basil plus 1/2 cup torn, and extra for garnish
Kosher salt and freshly ground black pepper
Pinch granulated sugar
One 15-ounce container ricotta cheese
1/4 cup grated Parmesan
1 large egg
Nonstick cooking spray
8 ounces mozzarella cheese, grated
Green salad, for serving

RAVIOLI LASAGNE

Cook this lasagne for the family on a busy weeknight. It only takes 15 minutes to prepare and uses just five ingredients, including shop-bought ravioli

Provided by Cassie Best

Categories     Dinner, Lunch

Time 1h25m

Yield Serves 2 adults, 2 children

Number Of Ingredients 6



Ravioli lasagne image

Steps:

  • Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins.
  • Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can.
  • Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and hot all the way through. Cover if the top starts to get too dark. Will keep in the freezer for up to two months.

Nutrition Facts : Calories 789 calories, Fat 43 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 2.5 milligram of sodium

oil , for frying
6 sausages (we used Italian sausages with herbs and fennel)
2 x 400g cans chopped tomatoes with garlic & basil
200g baby spinach
500g spinach & ricotta ravioli (or any flavour you like)
75g mixture of grated cheddar and mozzarella

RANDY'S SLOW COOKER RAVIOLI LASAGNA

A fantastic way to enjoy lasagna without all the fuss! I thought using frozen ravioli already filled with cheese instead of layering layers of noodles and cheese would make a great dish so easy. It all comes together; just scoop it out, serve with a salad, and enjoy.

Provided by RandyOSU

Categories     World Cuisine Recipes     European     Italian

Time 4h20m

Yield 8

Number Of Ingredients 11



Randy's Slow Cooker Ravioli Lasagna image

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef, garlic, garlic powder, salt, and pepper in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir pasta sauce, Italian seasoning, basil, and oregano into ground beef mixture.
  • Ladle a generous layer of meat sauce into the bottom of a slow cooker; add a layer of ravioli. Ladle another layer of meat sauce over ravioli layer; alternate with remaining ravioli and meat sauce until all ingredients are used.
  • Cook on Low for 3 to 5 hours. Sprinkle ravioli mixture with mozzarella cheese and continue cooking until cheese is melted, 45 minutes to 1 hour more.

Nutrition Facts : Calories 543.9 calories, Carbohydrate 52.9 g, Cholesterol 91.3 mg, Fat 23.6 g, Fiber 7.2 g, Protein 29.4 g, SaturatedFat 10.4 g, Sodium 1333.8 mg, Sugar 17.2 g

1 pound ground beef
1 tablespoon chopped garlic
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
2 (24 ounce) jars prepared pasta sauce
1 teaspoon Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1 (25 ounce) package frozen cheese ravioli
2 cups shredded mozzarella cheese

RAVIOLI "LASAGNA"

Easy to throw together if you have it all in the freezer for that last minute I don't know what to make dinner

Provided by TishT

Categories     Kid Friendly

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 5



Ravioli

Steps:

  • Heat oven to 350 degrees F.
  • Coat a 13-by-9 inch baking dish with cooking spray and spoon in a third of the sauce.
  • Arrange 12 ravioli on top and scatter the spinach over them.
  • Top with half of each cheese.
  • Cover with another layer of ravioli and the remaining sauce and cheese.
  • Cover with foil and bake 25 minutes.
  • Uncover and bake 5 to 10 minutes more or until bubbly.

1 (26 ounce) jar pasta sauce
1 (30 ounce) bag frozen large cheese ravioli, unthawed
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) bag shredded mozzarella cheese
1/2 cup grated parmesan cheese

WEEKNIGHT RAVIOLI LASAGNA

Make and share this Weeknight Ravioli Lasagna recipe from Food.com.

Provided by Barb G.

Categories     Lunch/Snacks

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 3



Weeknight Ravioli Lasagna image

Steps:

  • Heat oven to 375 degrees.
  • Coat a 9-inch square baking dish and a sheet of foil with non-stick spray.
  • Put pasta sauce in bowl; stir in 1/2 cup water.
  • Spread 1 cup sauce in dish.
  • Top with 20 ravioli, flat sides up and just touching each other.
  • Spread with 3/4 cup sauce; sprinkle with 1/2 cup cheese.
  • REPEAT layers once.
  • Top with remaining ravioli, sauce and cheese.
  • (you should have 3 layers) Cover tightly with foil sprayed side down or use Release foil.
  • Bake on a sheet of foil (to catch any drips) 1 hour or until bubbly around edges.
  • Uncover and bake 5 minutes until cheese is barely golden.
  • To Freeze: Place in rigid container and freeze.
  • To Heat: Microwave on medium power until heated through.
  • Note: More sauce maybe needed when reheating.

Nutrition Facts : Calories 64.5, Fat 0.2, Sodium 833, Carbohydrate 15.5, Fiber 2.8, Sugar 10.6, Protein 2.7

1 (26 ounce) jar pasta sauce with mushrooms
2 (13 ounce) bags square cheese ravioli, thawed
1 1/2 cups shredded Italian cheese blend

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