Ravioli Lasagna
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
Ingredients
- 1 pound ground beef
- 1 jar (28 ounces) spaghetti sauce
- 1 package (25 ounces) frozen sausage or cheese ravioli
- 1-1/2 cups shredded part-skim mozzarella cheese
- Minced fresh basil, optional
Reviews
This recipe is SO easy and SO delicious! I added one diced onion and two cloves of garlic to the ground beef for extra flavour, and used semi-cooked ravioli instead of frozen. Worked great and the husband loved it too!
So easy and such a great warm and cozy week night meal. My husband can be kind of picky but he really liked this. I definitely will be making this again and I already have friends asking for my recipe.
So delicious and easy. I am making it again this week. Using cheese ravioli takes away the need to go shopping for ricotta. I can make it any time. Used Rao marinara.
Love this quick version of lasanga... great taste and now in the dinner rotation!
Can’t read recipe - please remove advertisement so I can make this wonderful recipe.
Super easy recipe and great for getting kids in the kitchen! We added a little onion and garlic to the ground beef mixture and some crushed tomatoes to make a little extra sauce. Love how the ravioli goes into the casserole frozen and bakes up beautifully. My grandson loves to cook and made this recipe under my supervision. Everyone loved it and we'll definitely make it again. Perfect for weeknights!
This was fantastic! I used one pound of ground beef and one pound of spicy Italian sausage (and added some Italian seasoning & garlic salt to the meat mixture), two jars of Newman’s Marinara sauce and two bags of small round cheese raviolis. For the first layer of cheese, I followed the suggestion of another reviewer and mixed ricotta, an egg, basil, and I added Parmesan and Mozzarella to the mix. I used a 13x9 glass pan, baked it about 50 minutes, then took the foil off and baked it another 10 minutes. We had guests for dinner and everyone loved it.
Made this for dinner last night and we both loved it. I did dress it up a little by adding an egg combined with about 6 oz of ricotta, then mixed half the mozz into this. Spread this mixture on top of each layer before adding final layer of sauce, mozz and about 1/4 cup of Parm. Left the ravioli frozen and used the jarred sauce that starts with R and ends with s. Dish came out perfect - not watery at all. I like that it was enough for dinner one night and lunch another day. Will definitely make this again.
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I followed the recipe