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
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.
CHEESY RAVIOLI LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
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
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.
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
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
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
Nutrition Facts :
5 INGREDIENT RAVIOLI LASAGNA RECIPE
All the flavor of homemade lasagna with a loss less work! This cheesy, 5-ingredient Ravioli Lasagna Recipe is delicious!
Provided by Steph Loaiza
Categories Main Course
Time 50m
Number Of Ingredients 5
Steps:
- Heat the oven to 375 degrees.
- Spray a 9 x 9 inch baking pan with cooking spray.
- Pour 1/3 of the pasta sauce in the bottom of the pan.
- Top with half of the frozen ravioli, another third of the pasta sauce, and half the mozzarella cheese.
- Repeat layers, then top with shredded Parmesan cheese.
- Cover and bake for 30 minutes. Remove from the oven, uncover, and bake for an additional 10 minutes, or until cheese is melted.
- Sprinkle with chopped fresh basil and serve warm.
Nutrition Facts : Calories 603 kcal, Carbohydrate 56 g, Protein 34 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 103 mg, Sodium 1899 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 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
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
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