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
- 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.
Originally published as Turkey Ravioli Lasagna in Taste of Home April/May 2000, p27
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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