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Ravioli Lasagna Recipe
Ravioli Lasagna Recipe photo by Taste of Home

Ravioli Lasagna Recipe

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5 58
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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
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES: 6-8 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1-1/2 cups) equals 438 calories, 18 g fat (7 g saturated fat), 77 mg cholesterol, 1178 mg sodium, 42 g carbohydrate, 5 g fiber, 26 g protein.

Directions

  1. 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.
  2. Cover and bake at 400° for 40-45 minutes or until heated through. Yield: 6-8 servings.
Originally published as Ravioli Lasagna in Casserole Cookbook 2001, p306

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


Reviews for Ravioli Lasagna

AVERAGE RATING
(55)
RATING DISTRIBUTION
5 Star
 (43)
4 Star
 (11)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 19, 2016

"Where can you buy the "Frozen Cheese Ravioli"?"

MY REVIEW
Reviewed Apr. 16, 2016

"Absolutely FANTASTIC! This recipe is so versatile that can be altered with different ingredients according to ones liking. I made it for dinner last night & my husband kept on raving about it. Here are my changes, used ground turkey (dietary restrictions) instead of beef, portobello mushroom ravioli & low fat shredded Italian blend cheese, little Romano cheese, Tuscan herb mixture. Cooked the ground turkey then added the pasta sauce to it in the same pot. Followed the recipe from there & sprinkled 2 tablespoons of grated Romano cheese on top. I made this yesterday morning and left it in the fridge, brought it to room temp. 2 hours before baking. Frankly, I rather make this than lasagna, since its easier, lighter & tastier. Patricia, thank you so much for sharing your wonderful recipe. This is a keeper in my recipe file."

MY REVIEW
Reviewed Apr. 13, 2016

"I agree with Southern Master. Seems like lately a lot of people who haven't made the recipes are just using the recipes as soap boxes to trash the salt content and not rate the recipe. Go to low or no salt recipe websites and let the people who want to try the recipes do it."

MY REVIEW
Reviewed Apr. 13, 2016

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MY REVIEW
Reviewed Apr. 13, 2016

"@ botanner: First, if you're going to "review" a recipe that you haven't tried, have the decency to give it four or five stars so it doesn't lower the overall rating. Second, just about all Italian recipes can be high in sodium, so what's your point? Third, incredible amount of salt?? There are cheese ravioli brands that aren't high in sodium per serving, ditto for spaghetti sauce. Or make your own sauce! I have to watch my sodium, but I'll make this dish, maybe with adjustments, maybe not!"

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