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Turkey Ravioli Lasagna

 Turkey Ravioli Lasagna
I came up with this "short-cut" lasagna one day when the dinner hour was fast approaching and all I had in the freezer was some frozen ravioli. Now I make it often, and my husband and son devour it. -Anne Plesmid, Sagamore Hills, Ohio
12 ServingsPrep: 30 min. Bake: 35 min. + standing


  • 1 pound ground turkey
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup grated carrots
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon olive oil
  • 3-1/2 cups spaghetti sauce
  • 1 package (25 ounces) frozen cheese ravioli, cooked and drained
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Minced fresh parsley, optional


  • In a large skillet, cook turkey over medium heat until no longer
  • pink; drain. Sprinkle with garlic powder, salt and pepper; set
  • aside.
  • In a large saucepan, cook carrots and mushrooms in oil until tender.
  • Stir in spaghetti sauce. Spread 1/2 cup sauce in a greased 13-in. x
  • 9-in. baking dish. Layer with half of the ravioli, spaghetti sauce
  • mixture, turkey and cheeses. Repeat layers. Sprinkle with parsley if
  • desired.
  • Cover and bake at 375° for 25-30 minutes or until bubbly.
  • Uncover; bake 10 minutes longer. Let stand 15 minutes before
  • serving. Yield: 12 servings.

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Turkey Ravioli Lasagna (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.