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Home » Comfort Foods » Ravioli Lasagna

Ravioli Lasagna

January 12, 2014 by Judith Hannemann

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Ravioli Lasagna #RavioliLasagnaRecips #QuickItalianFood #lasagna #ravioli
Ravioli Lasagna

Want lasagna but don’t have time to fuss?  Ravioli lasagna is a fuss-free alternative.

This is a really great weekday dinner for when you feel like traditional lasagna but just lack the time.

 

 

Ravioli Lasagna #RavioliLasagnaRecipe #QuickItalianFood #ravioli
Ravioli Lasagna

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.

 

Ravioli Lasagna #RavioliLasagnaRecipe #QuickItalianFood #ravioli
Vegetarian Verson

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.

 

Ravioli Lasagna #RavioliLasagnaRecipe #QuickItalianFood #ravioli #VegetarianLasagna
Vegetarian Version of Ravioli Lasagna

I made this a vegetarian ravioli lasagna.  I used up some baby spinach that I’d just bought.

 

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Ravioli Lasagna

Want lasagna but don’t have time to fuss?  Ravioli lasagna is a fuss-free alternative.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dinner
Cuisine: American
Keyword: lasagna, ravioli lasagna
Servings: 6 people
Calories: 634kcal
Author: Judith Hannemann

Ingredients

  • 30 oz frozen cheese ravioli*
  • 26 oz pasta sauce
  • 2 cups shredded mozzarella
  • 1/4 cup grated parmesan or romano cheese

Optional Add-Ins

  • 2 cups baby spinach
  • 8 oz cooked ground beef
  • 8 oz cooked Italian sausage cut in chunks
  • 4 oz prosciutto sliced

Instructions

  • 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.

Notes

CROCKPOT DIRECTIONS Layer in the crock as in original recipe, except do not top with cheese yet. Cook on low 6-8 hours, high 3-5. Top with the cheese, cover and cook until cheese melts.
Nutritional information as shown is without add-ins

Nutrition

Serving: 1serving | Calories: 634kcal | Carbohydrates: 66g | Protein: 33g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 110mg | Sodium: 1824mg | Potassium: 491mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1758IU | Vitamin C: 11mg | Calcium: 289mg | Iron: 17mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

 

Ravioli Lasagna #RavioliLasagnaRecipe #QuickItalianFood #ravioli
 



Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Filed Under: Comfort Foods, Everyday Meals, Vegetarian Dishes Tagged With: cheese ravioli, lasagna, lasagna recipe, lasagna with leftovers, ravioli lasagna, vegetarian lasagna, vegetarian ravioli lasagna

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Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Tawny says

    September 11, 2015 at 1:03 am

    Hi there! I tried this tonight and after an hour, the dish was still only about 76 degrees in the center! What did I do wrong? I used frozen ravioli, only did 2.5 layers (due to dish size) and added cooked/hot pork sausage. Advice? Excited to try this when I don’t flub it up 😛

    • Judith Hanneman says

      September 11, 2015 at 1:25 am

      The only thing I can think of Tawny is maybe your ravioli was thicker and more “compact” than the one I used. Next time maybe use the fresh variety or nuke the frozen so they’re not solidly frozen. The dish I cooked this in is stoneware that generally requires *more* time to cook (I haven’t got a clue why, but it does and lots of others that use it say the same thing), so my time was based on that.

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