Best Easy Ravioli Lasagna Recipes

EASY RAVIOLI LASAGNA (MAKE-AHEAD FREEZER MEAL)

Steps:

• Spray a 9x13-inch baking dish with cooking spray.
• Squeeze thawed spinach between several layers of paper towels to remove as much excess moisture as possible. Transfer spinach to a medium bowl and stir in ricotta cheese, egg, salt, pepper, and garlic powder until well combined.
• Pour 1 cup marinara sauce in the bottom of the prepared baking dish. Arrange 1/2 of the ravioli in a single layer over the sauce. Pour 1 cup sauce over the ravioli, then spread ricotta mixture over the sauce and top with 1/2 cup mozzarella cheese. Top with remaining ravioli, remaining sauce, and remaining mozzarella.
• Cover with parchment paper and then cover tightly with foil. Freeze for up to one month.
• When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
• Place frozen covered lasagna in the preheated oven and bake for 1 1/2 hours. Uncover and bake until golden and bubbly, about 20 more minutes. Let stand for 10 minutes before serving.

EASY RAVIOLI PIZZA LASAGNA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in frozen ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 6 to 8 minutes. Drain.
• Cover the bottom of a 9x13-inch baking dish with some spaghetti sauce. Layer some pepperoni, olives, and mozzarella cheese over sauce. Add a layer of ravioli. Repeat layers of sauce, pepperoni, olives, mozzarella cheese, and ravioli until the baking dish is full.
• Bake in the preheated oven until sauce is bubbly and mozzarella cheese is melted, about 20 minutes.

EASY RAVIOLI "LASAGNA" RECIPE BY TASTY

Steps:

• NOTE: We used about 600g of each, Ravioli (1 ⅓lb) and Bolognese sauce (2 ¼cup). Depending on your pan size this will vary.
• Cover the base of a deep dish baking tray with a layer of ravioli.
• Cover this with a thin layer of bolognese sauce, use the back of a spoon to spread it around evenly.
• Sprinkle a thin layer of grated cheddar over the bolognese sauce.
• Put down another layer of ravioli, followed by another layer of bolognese sauce.
• Cover all of this with a generous topping of more grated cheese.
• Cover the tray with tin foil and bake in the center of a pre-heated oven for 35 mins. 200°C (400°F) Gas Mark 6.
• Remove the tin foil and bake for a further 8-10 minutes, or until the cheese on top has melted and browned a bit.
• Enjoy!

EASY RAVIOLI LASAGNA - CROCK POT

Steps:

• Brown ground beef and onion, drain. Add brown sugar and spaghetti sauce and heat through.
• Spoon a thin layer of sauce over the bottom of a sprayed slow cooker. Add a single layer of frozen ravioli (do not thaw). Cover with half the remaining sauce, then half the cheese. Repeat layers (you will probably have a few ravioli left over).
• Cover and cook on high 3 to 4 hours or until very hot and cheese has melted. Makes 8 to 10 servings.

EASY SKILLET RAVIOLI LASAGNA

Steps:

• In 12-inch skillet, cook beef over medium-high heat, stirring frequently, until brown; drain.
• Add pasta sauce and water; stir. Add frozen ravioli; stir to coat in sauce. Heat to boiling; reduce heat. Cover and cook 8 minutes, stirring halfway through.
• In small bowl, stir together ricotta cheese, mozzarella cheese and parsley until well combined. Drop spoonfuls of ricotta mixture over pasta. Cover; cook over low heat about 2 minutes or until cheese is melted.
• Serve immediately.

EASY RAVIOLI LASAGNA

Steps:

• Heat oven to 350ºF.
• Brown meat with vegetables and garlic in large skillet sprayed with cooking spray on medium heat. Stir in pasta sauce and water; simmer 5 min., stirring occasionally.
• Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with half the ravioli. Whisk cream cheese spread and milk until blended; spread over ravioli. Top with layers of 3/4 cup shredded cheese, and remaining ravioli, meat sauce and cheeses; cover.
• Bake 50 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve.

BAKED BEEF RAVIOLI RECIPE: AN EASY FAKE-OUT LASAGNA RECIPE - (4.7/5)

Steps:

• Preheat oven to 375 degrees. Spray a 9×13 pan with cooking spray. In large skillet over medium heat saute onions until soft. Add garlic and stir for 1 minute but don't let it burn. Next, add beef and sausage to onions and garlic and turn up heat to medium-high. Cook until browned and no longer pink. Drain grease, then stir in sauce and crushed tomatoes. Spread thin layer of meat sauce into bottom of baking dish. Arrange a layer of cooked ravioli over the sauce. Sprinkle mozzarella cheese and Italian cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil. Bake for 45 minutes until hot throughout. Take foil off and bake about 15 minutes more or until bubbly at edges. Let rest for about 10 minutes before slicing. Sprinkle with Parmesan cheese before serving.

EASY RAVIOLI LASAGNA WITH SPINACH | THE SEASONED VEGETABLE

Steps:

• Heat oven to 375°F.
• Spoon a few tablespoons of pizza sauce into a 10-inch by 7-inch baking dish. Spread evenly to cover the bottom of the baking dish.
• Lay ravioli on top of the sauce, creating a single layer of pasta (8 to 12 ravioli, depending on the size of your pasta).
• Spread one third of the spinach and sliced mushrooms on top of the pasta. Sprinkle one third of the mozzarella cheese on top of the vegetables.
• Continue layering sauce, ravioli, spinach, mushroom and cheese.
• Finish with a layer of parmesan cheese.
• Cover with aluminum foil and and bake for 30 minutes.
• Remove foil cover and bake another 15 minutes.
• Slice and serve immediately.

EASY CROCKPOT LASAGNA RAVIOLI

Steps:

• Cook ground round (or veg crumble), onion, and garlic in a large skillet over a medium/high heat, until beef crumbles and is no longer pink. Drain if needed and set aside.
• Spoon ¾ cup pasta sauce into bottom of a lightly greased crockpot. Layer half of the ravioli.
• Next layer with ½ the meat mixture.
• Then top with 1 cup of cheese.
• Repeat layers, starting with ¾ cup of sauce, ravioli, meat and end with the remaining 1 cup of cheese.
• Cover and cook on LOW for 4-6 hours until pasta is tender. Like I said above, the original recipe said 6 hours, but mine was ready to go after 4.5 hours. So test your crock out with this one!

EASY RAVIOLI LASAGNA

Steps:

• In a skillet, brown ground beef until cooked through; drain.
• Sprinkle with garlic powder and salt and pepper if desired; set aside.
• Cook mushrooms in butter until tender.
• Stir in Spaghetti sauce, heat throughout.
• Cook Ravioli as directed on package while sauce is simmering.
• Layer about 1/2 of the sauce mixture in a greased 13x9x2-in baking dish.
• Next Layer with half of the ravioli, ground beef then the cheeses.
• Repeat layers, ending with cheese on top; sprinkle with parsley if desired.
• Cover and Bake at 375 degrees for 20-25 minutes or until bubbly.
• Uncover; bake 10 minutes longer.