RAVIOLI LASAGNA WITH RICOTTA AND SPINACH
There's no need to boil the ravioli first! This easy Ravioli Lasagna with ricotta and spinach goes straight from the freezer to the oven in just minutes.
Provided by Blair Lonergan
Categories Dinner
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 400° F. Spray a 9-inch by 13-inch baking dish with cooking spray; set aside.
- Squeeze all of the liquid out of the spinach. I like to use a dish towel for this, and just keep squeezing until you wring out as much water as possible. Place spinach in a large bowl.
- Add ricotta, 1 cup of the mozzarella, ¼ cup of the Parmesan, egg, basil, salt and garlic powder to the bowl with the spinach and stir really well with a fork to combine. Add a pinch of optional nutmeg, if desired.
- Pour a very thin layer of marinara sauce into the prepared baking dish to cover bottom (about ½ cup).
- Arrange half of the frozen ravioli in a single layer over the sauce. Spread or dollop half of the ricotta mixture over the ravioli. Top with half of the remaining marinara.
- Repeat layers once more, adding remaining ravioli, then remaining ricotta mixture, and finally remaining marinara. Sprinkle remaining 1 cup of mozzarella and remaining ¼ cup of Parmesan on top.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake, uncovered, for 20-25 more minutes or until bubbly and hot in center. Let stand 10 minutes before serving.
Nutrition Facts : ServingSize 1 /8 of the lasagna, Calories 537 kcal, Carbohydrate 46 g, Protein 33 g, Fat 25 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 114 mg, Sodium 1501 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 5 g
RAVIOLI LASAGNA
Tastes just like lasagna! Wow! Everyone is amazed how easy this is, and how much it tastes just like lasagna! This one's DEFINITELY a keeper! So easy!
Provided by STREETANGEL
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 495.9 calories, Carbohydrate 45.2 g, Cholesterol 150.1 mg, Fat 22 g, Fiber 5.5 g, Protein 30.2 g, SaturatedFat 11.7 g, Sodium 922.5 mg, Sugar 6 g
RAVIOLI LASAGNA
When you taste this casserole, you'll think it came from a complicated, from-scratch recipe. Really, though, it starts with frozen ravioli and has only three other ingredients. -Patricia Smith, Asheboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 438 calories, Fat 18g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 1178mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein.
CHEESY RAVIOLI LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
LAZY LASAGNA WITH BAKED RAVIOLI
This lazy lasagna with baked ravioli is SO GOOD and so easy! It has all the flavors of traditional lasagna, but you can assemble it in less than 10 minutes!
Provided by Debbie Chapman
Categories Main Course
Time 55m
Number Of Ingredients 4
Steps:
- Preheat the oven to 400F. Spray a 9 inch by 13 inch baking dish with cooking spray.
- Spread a layer of pasta sauce over the entire bottom of the dish.
- Add a single layer of ravioli on top of the sauce. Try to cover the dish entirely.
- Add another layer of sauce, making sure the ravioli is completely covered in sauce.
- Sprinkle half the mozzarella cheese on top, covering the entire layer.
- Lay down one more layer of ravioli, again making sure you cover the entire dish.
- Spread another layer of sauce on top making sure to cover all of the ravioli.
- Sprinkle the rest of the mozzarella cheese on top, evenly covering the top.
- Finally, sprinkle parmesan cheese evenly on top. (Optional)
- Cover with aluminum foil and bake for 30 minutes at 400F.
- Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
- Remove from oven and let cool for about 10 minutes.
- Serve and Enjoy!
RR'S RAVIOLI LASAGNA
Steps:
- Preheat oven to 400 degrees. PREP PASTA Bring a pot of water to boil and season heavily with salt. Cook ravioli for about 6 minutes, until almost cooked through. Drain and lay flat on a plate to avoid then from clumping together. Set aside until ready to assemble the lasagna MAKE SAUCE Using a cuisinart pulse garlic onions and carrots a few times to combine and breakdown into a sort of paste. In a large sauce pan heat the olive oil Begin browning the meat in small batches. Be sure to brown the meat to the point of it becoming a little on the crispy side. Move browned meat over to one side of the pan. Add the onion, garlic, carrot mixture to the pan and cook until hot. Stir meat and veggie mix together in the pan. Deglaze the pan with the wine and cook for about 5 minutes. Season with salt and pepper. Add Worcestershire and beef stock and bring to a bubble. Add the crushed tomatoes and tomato sauce. Cook until the sauce becomes a bit thicker, about 10-20 minutes. In the last 10 minutes of cooking, add basil and the remove from heat. ASSEMBLE THE LASAGNA In a 9X13 baking dish, begin layering the lasagna. To the bottom f the dish evenly disperse 1 cup of the sauce. Take 1/3 of the ravioli and spread them out evenly in a layer over the sauce. Spread 1/4 cup of ricotta cheese over ravioli. Top with more sauce. Repeat this process 2 more times. Finish off with Mozzarella and Parmesan cheese on top. Bake lasagna for 10 minutes or until cheese is bubble. Remove from the oven and let sit for 15 minutes before serving.
RAVIOLI LASAGNE
Cook this lasagne for the family on a busy weeknight. It only takes 15 minutes to prepare and uses just five ingredients, including shop-bought ravioli
Provided by Cassie Best
Categories Dinner, Lunch
Time 1h25m
Yield Serves 2 adults, 2 children
Number Of Ingredients 6
Steps:
- Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins.
- Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can.
- Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and hot all the way through. Cover if the top starts to get too dark. Will keep in the freezer for up to two months.
Nutrition Facts : Calories 789 calories, Fat 43 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 2.5 milligram of sodium
WEEKNIGHT RAVIOLI LASAGNA
My husband and I love lasagna, but it's time-consuming to build and we always end up with too much. Using frozen ravioli solves everything. -Pamela Nicholson, Festus, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 344 calories, Fat 10g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 850mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
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