Ravioli Lasagna Recipe
- 1 pound ground beef
- 1 jar (28 ounces) spaghetti sauce
- 1 package (25 ounces) frozen sausage or cheese ravioli
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 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° for 40-45 minutes or until heated through. Yield: 6-8 servings.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Ravioli Lasagna(21)
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Used 2% cheese to cut down on cal & fat. Will use finely shredded next time.
I have made this several times in the past few months since I first spotted this recipe online. I have jazzed it up a bit since I first tried it. The first time I made it strictly by the book...,Ned while it was good, I felt like it was lacking something. Taking my own cue for the traditional lasagna I typically make, the next time I made this I added some chopped onion and baby portabella mushrooms, and I used one package of ground beef plus I added one pound of bulk Italian sausage. Once thry were all cooked together, I layered the ravioli ( cheese only) the sauce, the mozarela cheese, plus I also added a package of provolone cheese slices, divided, and I topped twitch one half a jar of Alfredo sauce. I then repeated the ayers , endings with the red sauce and cheese, and baked as directed. It' is a lot easier than putting the traditional lasagna recipe together. I have served this to several friends, and they all love it! Thanks for posting the original recipe, which has since morphed into my new favorite lasagna recipe!
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!!
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!
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