On The Go Ravioli Lasagna Recipes

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RAVIOLI LASAGNA



Ravioli Lasagna image

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

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

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.

ON THE GO RAVIOLI LASAGNA



On the Go Ravioli Lasagna image

Quick and easy to do when in a hurry and not much time. It turns out delicious everytime. I hope you like it as much as my family!

Provided by Miss Diggy

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 3

1 (25 ounce) package frozen cheese ravioli
1 (26 1/2 ounce) bottle spaghetti sauce
2 1/2 cups mozzarella cheese, shredded

Steps:

  • In 9x13-inch dish spread a little bit of sauce at bottom (to prevent sticking).
  • Put on ravioli, as many as will fit without being"tight".
  • Put on more sauce and then cheese.
  • Repeat until all ravioli is gone.
  • Bake at 375 for 20-30 minutes.
  • (I usually have three layers of about 15 ravioli in each layer.) It can be frozen also.

RAVIOLI LASAGNE



Ravioli lasagne image

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

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

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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