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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
Nutritional Facts 1 serving (1-1/2 cups) equals 438 calories, 18 g fat (7 g saturated fat), 77 mg cholesterol, 1,178 mg sodium, 42 g carbohydrate, 5 g fiber, 26 g protein.
Originally published as Ravioli Lasagna in Casserole Cookbook , p306
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on May. 06, 2013 by Opossum
I honestly didn't think something this easy could turn out so ridiculously rich and delicious. It's cheesy, indulgent, gooey, comfort food taken to the tenth power.I made two pans, one using Italian sausage (that I seasoned with onions and Italian spices) for a carnivore friend and a meatless version for myself. Both were wonderful and garnered big thumbs up!! Thanks to the other reviewers for suggesting sausage instead of beef, it really added richness to the dish.Other minor changes: I used two types of ravioli: cheese and portabella-cheese. I used one jar of marinara and one jar of vodka sauce and a shredded blend of mozzarella, parmesan, and romano.As far as steps, I followed them exactly, and it was easy as pie (and as tasty!). I couldn't believe how great both pans looked when I pulled them out of the oven, or how good the kitchen smelled. A keeper for sure!!
I honestly didn't think something this easy could turn out so ridiculously rich and delicious. It's cheesy, indulgent, gooey, comfort food taken to the tenth power.
I made two pans, one using Italian sausage (that I seasoned with onions and Italian spices) for a carnivore friend and a meatless version for myself. Both were wonderful and garnered big thumbs up!! Thanks to the other reviewers for suggesting sausage instead of beef, it really added richness to the dish.
Other minor changes: I used two types of ravioli: cheese and portabella-cheese. I used one jar of marinara and one jar of vodka sauce and a shredded blend of mozzarella, parmesan, and romano.
As far as steps, I followed them exactly, and it was easy as pie (and as tasty!). I couldn't believe how great both pans looked when I pulled them out of the oven, or how good the kitchen smelled. A keeper for sure!!
Reviewed on Mar. 27, 2013 by thepa-pieguy
OOPS! 5 plus stars...
Quick and so good, I kicked it up a notch, starting with a meat sauce, then the cheese ravioli, topped with Land of lakes New 4 cheese blend american style slices, grated mozzarela, sauce,a layer of italian sausage crumbled and cooked, sprinkled with italian seasoning, then a layer of beef ravioli. Topped with the same cheese layeres as above, then another layer of cheese raviloi.Another layer of sauce, grated parm then more italian cheese blend. I also added a extra cup of water to the sauce to ensure that the pasta cooks well. It really doesn't look like it is too thin of a sauce, but it does hlp. This filled my lasagna pan which is larger than a 9x13. Feeds an army.. I put this together the day before I wanted it. and took it out of the fridge about an hour before putting it in my 400 degree oven. I covered it for the first 30 mins with foil sprayed with pam olive oil. Uncovered it and let it brown a little. PLEASE LET IT SIT FOR 15 MINS OR SO TO SET UP. MANGA MANGA!
Quick and so good, I kicked it up a notch, starting with a meat sauce, then the cheese ravioli, topped with Land of lakes New 4 cheese blend american style slices, grated mozzarela, sauce,a layer of italian sausage crumbled and cooked, sprinkled with italian seasoning, then a layer of beef ravioli. Topped with the same cheese layeres as above, then another layer of cheese raviloi.
Another layer of sauce, grated parm then more italian cheese blend. I also added a extra cup of water to the sauce to ensure that the pasta cooks well. It really doesn't look like it is too thin of a sauce, but it does hlp. This filled my lasagna pan which is larger than a 9x13. Feeds an army.. I put this together the day before I wanted it. and took it out of the fridge about an hour before putting it in my 400 degree oven. I covered it for the first 30 mins with foil sprayed with pam olive oil. Uncovered it and let it brown a little. PLEASE LET IT SIT FOR 15 MINS OR SO TO SET UP. MANGA MANGA!
Reviewed on Dec. 18, 2012 by Kaerrie
This is very good and extremely simple. I added garlic powder to the beef and used the cheese ravioli. It was delicious. The second time I made this, I did a mixture of beef and Italian sausage and the cheese ravioli with extra cheese and it was fantastic. The third time, I tried the recipe with the sausage ravioli but I think you need the cheese ravioli to accomplish the lasagna taste/effect. We did not like that one nearly as much.
Reviewed on Dec. 03, 2012 by jennyjenjen
My husband loved this I made it with the sausage instead of hamburger and he just raved about it. He asked when are we having that again. Thank you very much.
Reviewed on Sep. 06, 2011 by jodiw
We used the ground beef (would be even better with sausage) and added onions, garlic, mushrooms, dried parsley, rosemary and thyme. This dish is easy and hearty! Will make it again this winter (using sausage this time!).
Reviewed on Aug. 16, 2011 by herdenee
Great with ground turkey and spinach ravioli for something a little less fatty but just as delicious!
Reviewed on Jun. 23, 2011 by mbranch42
Good & easy. I cooked onions with the ground beef & added spinach. Everyone enjoyed
Reviewed on Nov. 18, 2010 by jdietz
Yummy! I used beef ravioli and used Italian sausage instead of ground beef. Added onion and mushrooms to the meat as I was frying it. Doubled the sauce and used a 3c package of cheese. Definitely a keeper!
Reviewed on Aug. 24, 2010 by sunflwerchick
Good, easy, cheap, and quick! All good things! Added mushrooms, artichoke hearts and lots more cheese mmm good!
Reviewed on Aug. 08, 2010 by barbara21
Served this recipe to a friend for her 97th Birthday. Everyone loved it.
Reviewed on Jul. 24, 2010 by cobysmom
for as quick as it was to prepare it was gone even faster! a favorite in our house
Reviewed on Jan. 20, 2010 by KansasSunflower
This was so easy and so good! I used an 11x7 casserole, 8 oz mozzarella cheese and non-frozen cheese ravioli. I did cook the ravioli for about 7 minutes before combining in the casserole. This made six servings, so I had two meals to freeze for later. Am anxious to serve this to guests.
Reviewed on Jan. 17, 2010 by okiemon462000
a very easy reipe, and very tasty. everyone loved it.
Reviewed on Oct. 25, 2009 by KariBeth
I added more cheese and italian sausage with the groundbeef. It was very easy to make and all my kids said it was "good to eat".
Reviewed on Jun. 29, 2009 by slug9000
Really easy to make. I added mushrooms to mine, and I used soy "ground beef" (vegetarian), and it turned out well. Nothing too exciting, but easy and cheap! Can't go wrong there!
Reviewed on Apr. 07, 2009 by mrbillybear
I make something simular using beef ravioli and no other meat
Reviewed on Nov. 15, 2008 by weeblewoman
Mmmmm....needs more cheese tho...wonderful, cheap and quick.
Reviewed on May. 23, 2008 by gassygranny
this is a great recipe idea.I make my own sauce instead.
this is a great recipe idea.
I make my own sauce instead.
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