Turkey Ravioli Lasagna Recipe

5 8 10
Turkey Ravioli Lasagna Recipe
Turkey Ravioli Lasagna Recipe photo by Taste of Home
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Turkey Ravioli Lasagna Recipe

Read Reviews
5 8 10
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + standing

Ingredients

  • 1 pound ground turkey or beef
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup grated carrots
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon olive or vegetable oil
  • 1 jar (28 ounces) spaghetti sauce
  • 1 package (25 ounces) frozen cheese ravioli, cooked and drained
  • 3 cups (12 ounces) shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Minced fresh parsley, optional

Directions

In a skillet, cook turkey over medium heat until no longer pink; drain. Sprinkle with garlic powder, salt and pepper; set aside.
In a saucepan, cook carrots and mushrooms in oil until tender. Stir in the 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

  • 1 pound ground turkey or beef
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup grated carrots
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon olive or vegetable oil
  • 1 jar (28 ounces) spaghetti sauce
  • 1 package (25 ounces) frozen cheese ravioli, cooked and drained
  • 3 cups (12 ounces) shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Minced fresh parsley, optional
  1. In a skillet, cook turkey over medium heat until no longer pink; drain. Sprinkle with garlic powder, salt and pepper; set aside.
  2. In a saucepan, cook carrots and mushrooms in oil until tender. Stir in the 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

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Reviews forTurkey Ravioli Lasagna

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2124arizona User ID: 845443 269294
Reviewed Jul. 10, 2017

"I don't usually care for ravioli, but I like it in this tasty lasagna!!"

MY REVIEW
Kimberly Hines User ID: 1929928 85185
Reviewed Aug. 4, 2014

"I love this! Used spinach ravioli and threw in fresh herbs."

MY REVIEW
raych32 User ID: 1013655 69436
Reviewed Nov. 24, 2013

"This is a fabulous recipe!! My picky kids love it and ask for seconds. Can't wait to make this again. Thanks for a wonderful recipe!"

MY REVIEW
toots626 User ID: 5680148 92330
Reviewed Jan. 30, 2013

"Very easy to make. and tastes GREAT!!!"

MY REVIEW
cubs2827 User ID: 1137121 73433
Reviewed Apr. 23, 2011

"Does anyone know how many calories are in this recipe?"

MY REVIEW
LauraManning User ID: 968398 27650
Reviewed Mar. 29, 2011

"This is really good. I've made it many times. I leave the carrots out and use ground chuck, but other than that, I follow the directions and it's a great dish."

MY REVIEW
mello4413 User ID: 2879061 85183
Reviewed Oct. 6, 2010

"Great recipe! I love lasagna but rarely make it because of the time involved. This will definitely be my go-to recipe! My husband loved it and my 5 year old went back for seconds as well! (only substituion made - used minced garlic with the meat instead of garlic powder)"

MY REVIEW
LauraManning User ID: 968398 75218
Reviewed Aug. 20, 2010

"Very easy and good. I don't put carrots in it and use ground chuck."

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