5 Ingredient Ravioli Lasagna Food

RAVIOLI LASAGNA

Steps:

• Preheat the oven to 400 degrees F.
• Spray a 9x13 baking dish with cooking spray.
• Spread half of a jar of marinara sauce evenly across the bottom of the prepared baking dish.
• Add 1 package of frozen ravioli in an even layer over the sauce.
• Top with the rest of the half jar of marinara sauce.
• Sprinkle ¾ cup of mozzarella cheese over the sauce.
• Add another layer of sauce, ravioli, sauce, mozzarella cheese.
• Sprinkle with Parmigiano Reggiano cheese.
• Spray a piece of aluminum foil with cooking spray.
• Cover the dish with aluminum foil, sprayed side down.
• Bake the lasagna for 30 minutes.
• Uncover and bake for an additional 15 minutes, or until the cheese is melted and the sauce is bubbly.
• Remove pan from oven let sit for 5 minutes.
• Garnish with basil, if desired.

EASY MEXICAN RAVIOLI LASAGNA

Steps:

• Preheat oven to 400°F.
• Mix salsa, enchilada sauce, corn, and water together in a medium bowl.
• Spread 1 1/2 cups salsa mixture in the bottom of an ungreased 9x13" baking pan.
• Spread about half of the ravioli evenly across the salsa.
• Sprinkle ravioli evenly with half of the cheese, then spread remaining ravioli on top.
• Pour the remaining salsa mixture over ravioli layers, then sprinkle with remaining cheese.
• Bake, covered with foil, for 30 minutes. Remove foil and continue baking for 15-20 minutes, or until ravioli is tender and cheese is bubbly.
• Let stand 10-15 minutes to allow sauce to thicken, if desired.

LAZY LASAGNA RAVIOLI

Steps:

• Preheat oven to 350 degrees. Break up and cook ground meat for about 5 mins in a medium skillet over medium high heat until no longer pink. Drain fat if using high fat ground beef. Add spaghetti sauce to cooked ground beef and mix until well combined. Spread a 1/4 cup of meat sauce onto bottom of a 11x8.5 casserole dish. Arrange one layer of cheese ravioli in dish. Top ravioli with half of the meat sauce and 1/2 cup of cheese. Repeat ravioli layer, the rest of the meat sauce and cheese. Bake for 30 to 40 minutes or until cheese is melted. Let rest. Top with chopped fresh parsley. Eat and enjoy!

RAVIOLI LASAGNA

Steps:

• Preheat the oven to 400 degrees F. Spray a 9x13-inch baking dish with cooking spray.
• Spread half of a jar of marinara sauce evenly across the bottom of the prepared baking dish.
• Add 1 package of ravioli in an even layer over the sauce.
• Add the second half of the jar of marinara.
• Add the second bag of ravioli in an even layer over the sauce.
• Add a full jar of marinara over the ravioli.
• Top with Parmesan cheese and then sprinkle on the mozzarella cheese.
• Spray a piece of aluminum foil with cooking spray. Cover the dish with aluminum foil, sprayed side down (so that the cheese doesn't stick to the foil).
• Bake the lasagna for 30 minutes. Uncover and bake for an additional 20 minutes, or until the cheese is melted and the sauce is bubbly.
• Remove pan from oven let sit for 5 minutes.
• Garnish with basil, if desired. Serve warm.

RAVIOLI VEGETABLE "LASAGNA"

Steps:

• Bring a pot of water to boil for ravioli.
• While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or your sink. Heat a medium skillet over medium heat. Add extra-virgin olive oil, 2 tablespoons or 2 turns of the pan, and the garlic. Saute garlic in oil 1 minute, then sprinkle spinach into the garlic oil. Add artichoke heart pieces to the pan and turn to combine and heat through. Season vegetables with and remove from heat to a bowl. Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes.
• Preheat broiler to high. Set rack between middle of oven groove and top rack groove, about 8 inches from heat.
• When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy -- it will continue cooking when combined with sauce and vegetables. Place a colander over ravioli as it cooks and add asparagus to it. Cut thin, trimmed asparagus into 2-inch pieces on an angle. Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender, but still green. Remove asparagus and add to bowl with spinach and artichokes. Place colander in your sink and drain ravioli.
• Drizzle a touch of extra virgin olive oil onto the bottom of a medium flameproof oval casserole or a flameproof rectangular baking dish and brush pan to coat evenly. Arrange a layer using 1/2 of cooked ravioli in the dish. Layer 1/2 of the cooked vegetables over the ravioli. Next, add a few ladles of sauce, then vegetables, then top casserole with the last of the ravioli. Dot top of "lasagna" with any remaining sauce and cover liberally with gratedprovolone or 4 cheese blend. Brown cheese 8 inches from broiler, 5 minutes.

RAVIOLI LASAGNA

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.

EASY 5 INGREDIENT VEGETABLE LASAGNA

Steps:

• Preheat oven to 350°F.
• Spread a thin layer of sauce on the bottom of a 9"x13" casserole.
• Cover with a layer of noodles (3 or 4 noodles should be enough).
• Place ricotta in a bowl and add about 1/4 cup of water, stirring until blended.
• Spread 1/3 of this mixture over the pasta (you can use a cake spatula).
• Spread 1/3 of the remaining pasta sauce over the cheese.
• Spread 1/3 of the vegetables over the sauce.
• Sprinkle 1/3 of the mozzarella over the veggies.
• Repeat twice starting with the noodles and ending with the mozzarella.
• Cover and bake until the noodles are tender (35 to 40 minutes).
• Remove cover and bake 5 minutes until cheese starts to become golden.
• Remove from oven and allow to stand for 5 minutes before cutting into squares.

RAVIOLI VEGETABLE "LASAGNA"

Steps:

• Bring a pot of water to boil for ravioli.
• While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or your sink. Heat a medium skillet over medium heat. Add extra-virgin olive oil, 2 tablespoons or 2 turns of the pan, and the garlic. Saute garlic in oil 1 minute, then sprinkle spinach into the garlic oil. Add artichoke heart pieces to the pan and turn to combine and heat through. Season vegetables with and remove from heat to a bowl. Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes.
• Preheat broiler to high. Set rack between middle of oven groove and top rack groove, about 8 inches from heat.
• When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy -- it will continue cooking when combined with sauce and vegetables. Place a colander over ravioli as it cooks and add asparagus to it. Cut thin, trimmed asparagus into 2-inch pieces on an angle. Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender, but still green. Remove asparagus and add to bowl with spinach and artichokes. Place colander in your sink and drain ravioli.
• Drizzle a touch of extra virgin olive oil onto the bottom of a medium flameproof oval casserole or a flameproof rectangular baking dish and brush pan to coat evenly. Arrange a layer using 1/2 of cooked ravioli in the dish. Layer 1/2 of the cooked vegetables over the ravioli. Next, add a few ladles of sauce, then vegetables, then top casserole with the last of the ravioli. Dot top of "lasagna" with any remaining sauce and cover liberally with gratedprovolone or 4 cheese blend. Brown cheese 8 inches from broiler, 5 minutes.

HIGH 5 RAVIOLI LASAGNA

Steps:

• Pre-heat oven to 400 degrees
• Oil a ceramic or glass baking dish lightly - a 9x13 pan will work but you can also make two smaller lasagnas; you want at least two layers of pasta
• Combine sauce and cream if using
• Spread a small amount of the sauce on the bottom of the dish; follow with a single layer of frozen ravioli, some of the chicken, and some of the mozzarella; repeat layers, finishing with some of the sauce and the parmesan
• Cover and bake until sauce is bubbling throughout and a knife inserted into the middle of the lasagna comes out hot, APPROX. 20-30 minutes; uncover and broil for 2 minutes to finish with a golden brown top
• Allow lasagna to rest for AT LEAST 20 minutes before serving

RAVIOLI LASAGNE

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.

5 CHEESE RAVIOLI

Steps:

• BOIL ravioli as indicated on packaging.
• COOK chicken in skillet 3-4 minutes
• ADD everything to skillet.
• HEAT to boiling, then reduce to simmer.
• SERVE.