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Want lasagna but don’t have time to fuss? Ravioli lasagna is a fuss-free alternative.
Servings: 6 people
- 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.
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
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