Best Ravioli Lasagna Recipes

RAVIOLI LASAGNA

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef, and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese., Cover and bake at 400° until heated through, 40-45 minutes. If desired, top with basil to serve.

RANDY'S SLOW COOKER RAVIOLI LASAGNA

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, garlic, garlic powder, salt, and pepper in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir pasta sauce, Italian seasoning, basil, and oregano into ground beef mixture.
• Ladle a generous layer of meat sauce into the bottom of a slow cooker; add a layer of ravioli. Ladle another layer of meat sauce over ravioli layer; alternate with remaining ravioli and meat sauce until all ingredients are used.
• Cook on Low for 3 to 5 hours. Sprinkle ravioli mixture with mozzarella cheese and continue cooking until cheese is melted, 45 minutes to 1 hour more.

SAUSAGE RAVIOLI LASAGNA

Steps:

• Cook ravioli according to package directions. , Meanwhile, preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain. In a small bowl, combine ricotta cheese, egg, basil and Italian seasoning; set aside. Drain ravioli., Spoon 1-1/3 cups spaghetti sauce into a greased 13x9-in. baking dish. Layer with half of the ravioli and sausage. Spoon ricotta mixture over sausage; top with 1-1/3 cups sauce. Layer with remaining ravioli and sausage. Spread remaining sauce over top; sprinkle with shredded cheese., Cover and bake 30 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.

RAVIOLI LASAGNA

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with cooking spray and set aside.
• Mix the ricotta cheese, spinach, 1 1/2 cups Romano cheese, eggs, salt and pepper to taste in a bowl.
• To assemble the lasagna, spread 1/4 cup of spaghetti sauce in the bottom of the prepared baking dish, and place frozen raviolis on top in a single layer. Spread about 1 cup of the ricotta mixture over the raviolis. Repeat the layers 3 more times, ending with a layer of frozen raviolis. Spread with 1/2 cup spaghetti sauce, and sprinkle remaining 1/2 cup of Romano cheese on top. Cover the dish with aluminum foil.
• Bake in the preheated oven for 40 minutes, until the casserole is bubbling. Then remove the aluminum foil, and bake another 10 minutes to brown the cheese on top. Let sit for 10 minutes before serving.

SPINACH AND RAVIOLI LASAGNA

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In medium bowl, toss spinach and pesto. In another bowl, mix Alfredo sauce and broth. Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. Top with half of spinach mixture. Arrange half of ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture.
• Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika.

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.

SPINACH RAVIOLI LASAGNA

Steps:

• Preheat oven to 375 degrees.
• Spread thin layer of sauce in 9 x 13 pan.
• Add half the ravioli in a single layer, half the spinach, half the marinara, and half the mozzarella.
• Repeat layers.
• Top with Parmesan.
• Cover pan with foil, Bake for 35 minutes. Uncover and bake for 15 minutes more, until cheese is melted and pasta is cooked.
• Let stand at least 5 minutes before serving.

DO-AHEAD RAVIOLI SAUSAGE LASAGNA

Steps:

• In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain.
• In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/2 cup of the pasta sauce. Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli. Sprinkle evenly with 1 1/2 cups sausage and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and sausage.
• Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Bake covered 45 minutes. Remove foil; sprinkle with remaining 1 1/2 cups mozzarella and the Parmesan cheese. Bake about 15 minutes longer or until cheese is melted and lasagna is hot in center. Let stand 10 minutes before cutting.

CHICKEN ALFREDO RAVIOLI LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a large sauté pan, melt the butter over medium heat. Add the garlic and sauté for 2-3 minutes, until softened.
• Add the heavy cream and Parmesan and stir to incorporate. Once the mixture comes to a low boil, reduce the heat to low and simmer for 10-15 minutes, until the sauce coats the back of a spoon. Season with salt, pepper, and nutmeg. Remove the sauce from the heat.
• Pour a thin layer of sauce in a the bottom of a 9x13-inch (23x33 cm) glass baking dish. Arrange 1 package of spinach ricotta ravioli over the sauce. Top with 1 cup of shredded chicken and ½ cup (50 g) of mozzarella cheese. Cover with more sauce.
• Arrange another package of ravioli over the first layer, and top with the remaining cup of shredded chicken and another ½ cup (50 g) of mozzarella. Top with more sauce. Add the last package of ravioli and cover with remaining sauce, making sure all the ravioli are covered. Top with the remaining cup of shredded mozzarella cheese.
• Cover the ravioli lasagna with foil and bake for 20 minutes. Uncover and cook for another 20 minutes, until the cheese is golden brown. Let cool for 10 minutes.
• Sprinkle with chopped parsley, then serve.
• Enjoy!

SPINACH-ARTICHOKE RAVIOLI-LASAGNA

Steps:

• Bring a large pot of water to a boil for pasta.
• Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.
• Defrost the spinach in the microwave for 10 minutes on high.
• While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.
• Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.
• Cook pasta to al dente, 5 to 6 minutes in salted water.
• Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.
• Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.
• Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes

RAVIOLI LASAGNA

Steps:

• Heat oven to 425°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In small bowl, mix ricotta cheese, 1/2 cup of the cheese blend and the chopped basil. Spread 1/2 cup of the marinara sauce in bottom of baking dish. Top with 1 package of ravioli. Spread 1/2 cup marinara sauce over ravioli. Spoon half of the ricotta mixture over sauce. Layer with second package of ravioli, 1/2 cup marinara sauce and remaining ricotta mixture. Top with remaining ravioli and 1/2 cup marinara sauce. Sprinkle with remaining 1 1/2 cups cheese blend and the Parmesan cheese.
• Bake uncovered about 25 minutes or until hot and bubbly. Garnish with shredded basil.

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.

SPEEDY SKILLET RAVIOLI LASAGNA

Steps:

• Make the tomato sauce:
• Preheat the oven to 450°F with a rack in the center. Heat the oil in a large ovenproof skillet over medium heat until shimmering, about 2 minutes. Add the garlic and cook, stirring, until softened but not browned, 1 to 2 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes. Add the red pepper flakes, crushed tomatoes, basil sprigs, sugar, and 1 cup water. Season with the salt and black pepper and increase the heat slightly to bring to a boil.
• Cook the ravioli:
• Gently separate any frozen ravioli stuck together without tearing. Any that resist will separate during cooking. Add the ravioli to the skillet and cook over medium heat, stirring gently, until the sauce is very thick and the ravioli are just tender, about 15 minutes.
• Assemble the ravioli lasagna:
• Spoon half of the ravioli and sauce into a bowl. Arrange the ravioli in the skillet in an even layer and sprinkle with half of the mozzarella. Arrange the remaining ravioli on top and sprinkle with the Parmesan and remaining mozzarella.
• Bake the ravioli lasagna:
• Bake until bubbling and the cheese is lightly browned, 10 to 12 minutes. Scatter the basil leaves on top and let rest for 10 minutes before serving.

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!

SLOW-COOKER SHORTCUT RAVIOLI LASAGNA

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook beef, onion and garlic over medium- high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Spoon 3/4 cup of the pasta sauce in bottom of slow cooker. Layer half of the ravioli, half of the beef mixture and 1 cup of the cheese over sauce. Repeat layers with 3/4 cup sauce, remaining ravioli and remaining beef mixture. Top with remaining sauce; sprinkle with remaining 1 cup cheese.
• Cover; cook on Low heat setting 6 hours or until ravioli is tender.

RAVIOLI VEGETABLE "LASAGNA"

Steps:

• Bring a pot of water to boil for ravioli.
• While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or your sink. Heat a medium skillet over medium heat. Add extra-virgin olive oil, 2 tablespoons or 2 turns of the pan, and the garlic. Saute garlic in oil 1 minute, then sprinkle spinach into the garlic oil. Add artichoke heart pieces to the pan and turn to combine and heat through. Season vegetables with and remove from heat to a bowl. Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes.
• Preheat broiler to high. Set rack between middle of oven groove and top rack groove, about 8 inches from heat.
• When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy -- it will continue cooking when combined with sauce and vegetables. Place a colander over ravioli as it cooks and add asparagus to it. Cut thin, trimmed asparagus into 2-inch pieces on an angle. Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender, but still green. Remove asparagus and add to bowl with spinach and artichokes. Place colander in your sink and drain ravioli.
• Drizzle a touch of extra virgin olive oil onto the bottom of a medium flameproof oval casserole or a flameproof rectangular baking dish and brush pan to coat evenly. Arrange a layer using 1/2 of cooked ravioli in the dish. Layer 1/2 of the cooked vegetables over the ravioli. Next, add a few ladles of sauce, then vegetables, then top casserole with the last of the ravioli. Dot top of "lasagna" with any remaining sauce and cover liberally with gratedprovolone or 4 cheese blend. Brown cheese 8 inches from broiler, 5 minutes.

CHEESY RAVIOLI LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the ravioli and cook according to package directions. Drain and set aside. Meanwhile, heat the olive oil in a medium pot over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Crush the tomatoes with your hands and add them along with all the juices from the can to the pot. Add the whole sprig of basil, 3/4 teaspoon salt and pepper to taste. Cook, simmering, until the tomatoes are softened and the sauce is thickened slightly, about 15 minutes. Remove from the heat, season with the sugar and additional salt and pepper.
• In a medium bowl, mix the ricotta cheese with the Parmesan, egg, torn basil and 1/4 teaspoon each salt and pepper.
• Lightly mist a medium rectangular or oval baking dish (about 9-by-11-inch) with nonstick cooking spray. Lay half the ravioli in the bottom of the dish (the ravioli will be layered on top of each other). Remove the sprig of basil from the sauce. Spread half the ricotta mixture over the ravioli and top with half the sauce and half the grated cheese. Repeat with the remaining ravioli, ricotta and sauce. Cover with aluminum foil and bake until bubbly, about 45 minutes. Remove the foil and sprinkle with the remaining cheese. Continue to bake until the cheese is melted, about 10 minutes. Let stand at least 10 minutes. Garnish with extra torn basil. Slice and serve with a green salad.

RAVIOLI VEGETABLE LASAGNA - SPINACH, ARTICHOKE, ASPARAGUS - YUM!

Steps:

• NOTE - orginal recipe did not give ounce measurements for the spinach or the artichokes - I assume sizes may vary by brand. Orginal recipe just says 2 packages of frozen spinach - she used the small box size on tv. Original recipe stated 2 cans of artichokes. Zaar won't let you put in packages or cans without giving an ounces amount.
• Bring a pot of water to boil for ravioli.
• While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or your sink.
• Heat a medium skillet over medium heat. Add extra-virgin olive oil and saute garlic in oil 1 minute, then sprinkle spinach into the garlic oil. Add artichoke heart pieces to the pan and turn to combine and heat through. Season vegetables with and remove from heat to a bowl. (NOTE -- I didn't not use the full amount of artichokes - since, I cut the recipe in half, I was only using one can of artichokes, but it seemed like a lot so I used about half the can. So use your own judgement when adding the artichokes.).
• Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes.
• When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy -- it will continue cooking when combined with sauce and vegetables. Place a colander over ravioli as it cooks and add asparagus to it. Cut thin, trimmed asparagus into 2-inch pieces on an angle. Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender, but still green. Remove asparagus and add to bowl with spinach and artichokes. Place colander in your sink and drain ravioli.
• Drizzle a touch of extra virgin olive oil onto the bottom of a medium oval casserole or a rectangular baking dish and brush pan to coat evenly.
• Arrange a layer using 1/2 of cooked ravioli in the dish. Layer 1/2 of the cooked vegetables over the ravioli. Next, add a few ladles of sauce, then vegetables, then top casserole with the last of the ravioli. Dot top of "lasagna" with any remaining sauce and cover liberally with gratedprovolone or 4 cheese blend.
• Brown cheese 8 inches from broiler, 5 minutes. NOTE - this is the part of the recipe that didn't work for me. By the time I assembled the ingredients, they were cold so I ended up having to bake the dish in a 400 degree oven for 15 minutes or so.
• This was supposed to be a 30 minute meal, but I think it took longer. Maybe after I've made it a few times, it would only take 30 -- either way it was still an easy recipe to make.
• I think this could be easily made ahead and reheated or frozen. I haven't tried freezing it yet, but it is yummy the next day.

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.

WEEKNIGHT RAVIOLI LASAGNA

Steps:

• Preheat oven to 350°. In a small saucepan, heat sauce 5-7 minutes over medium heat or just until simmering, stirring occasionally., Spread 1/2 cup sauce into a greased 11x7-in. baking dish. Layer with half the ravioli, 1-1/2 cups spinach, 1/2 cup cheese and half the remaining sauce; repeat layers. Sprinkle with remaining cheese., Bake, uncovered, 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 5 minutes before serving.