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Want lasagna but don’t have time to fuss? Ravioli lasagna is a fuss-free alternative.
There are a number of “add-ins” you can put in this. I have listed merely a few, but let your imagination run wild! It’s also a good dish to use leftover meat in.
I stuck pretty much to the standard frozen cheese ravioli, but I did notice my store had some really gourmet varieties–lobster, asiago & herb and a few others. Good ol’ meat filled raviolis would do too. Just use GOBS of extra cheese if using meat ravioli.
|Vegetarian Version of Ravioli Lasagna|
I made this a vegetarian ravioli lasagna. I used up some baby spinach that I’d just bought.
- 30 oz frozen cheese ravioli*
- 26 oz pasta sauce
- 2 cups shredded mozzarella
- 1/4 cup grated parmesan or romano cheese
- 2 cups baby spinach
- 8 oz cooked ground beef
- 8 oz cooked Italian sausage cut in chunks
- 4 oz prosciutto sliced
- Preheat oven to 375 degrees F.
- Spread about 1/4 cup pasta sauce on the bottom of a deep 1.5 quart deep baking dish.
- Arrange a layer of frozen ravioli in the bottom of the baker. Top with 1/3 of the shredded mozzarella and 1/3 of any add-ins you are using (if any). Top with 1/3 of the sauce. Repeat 2 more times, ending with a topping of ravioli. Spread remaining sauce on top of the ravioli and sprinkle with the parmesan or romano cheese.
- Cover with aluminum foil and bake for 40-50 minutes or until center is 160 degrees F. Uncover and top with remaining mozzarella cheese. Bake for 10 more minutes, or until cheese is melted and beginning to brown.
- Remove from oven and let stand 10 minutes before serving.
- Makes 3-4 servings depending on appetite.
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