Best Turkey Ravioli Lasagna Recipes

TURKEY RAVIOLI LASAGNA

Turkey Ravioli Lasagna image

I came up with this "short-cut" lasagna one day when the dinner hour was fast approaching and all I had in the freezer was some frozen ravioli. Now I make it often, and my husband and son devour it. -Anne Plesmid, Sagamore Hills, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 pound ground turkey
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup grated carrots
1 cup sliced fresh mushrooms
1 tablespoon olive oil
3-1/2 cups spaghetti sauce
1 package (25 ounces) frozen cheese ravioli, cooked and drained
3 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
Minced fresh parsley, optional

Steps:

In a large skillet, cook turkey over medium heat until no longer pink; drain. Sprinkle with garlic powder, salt and pepper; set aside. , In a large saucepan, cook carrots and mushrooms in oil until tender. Stir in spaghetti sauce. Spread 1/2 cup sauce in a greased 13x9-in. baking dish. Layer with half of the ravioli, spaghetti sauce mixture, turkey and cheeses. Repeat layers. Sprinkle with parsley if desired. , Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; bake 10 minutes longer. Let stand 15 minutes before serving.

Nutrition Facts :

DO-AHEAD RAVIOLI TURKEY LASAGNA

Do-Ahead Ravioli Turkey Lasagna image

This recipe is a SLIGHT variation from one I found at bettycrocker.com. Only difference is they call for sausage and I made it with turkey! I put it together Tuesday evening and then cooked it Wednesday night for dinner. My husband and I loved it, as well as my picky 5-year-old daughter! My husband and I even had the leftovers for lunch today!

Provided by Wyf42ArmyMen

Categories Poultry

Time 9h20m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 1/4 lbs ground turkey
1 (26 -28 ounce) jar pasta sauce (any variety)
1 (25 -27 1/2 ounce) package frozen cheese ravioli
2 1/2 cups mozzarella cheese, shredded (10 oz)
2 tablespoons parmesan cheese, grated

Steps:

In 10-inch skillet, cook turkey 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 turkey and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and turkey.
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.

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