EASY RAVIOLI LASAGNA
Bring together two Italian staples with our Easy Ravioli Lasagna. Prep time for this Easy Ravioli Lasagna is just 25 minutes. Buon appetito!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 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.
EASY INDIVIDUAL RAVIOLI LASAGNAS
Made with prepared ravioli and baked in individual ramekins, these uber-cheesy lasagnas are on the table in just about 30 minutes. Plus, they're perfect for mixed-diet homes - use meaty ravioli for the carnivores and cheese- or veggie-stuffed ravioli for the vegetarians.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Follow package directions for cooking ravioli, boiling for one minute less than the package states. Drain and set aside.
- Set out four individual ramekins approximately five inches in diameter and three inches deep (I use [url href="http://www.pier1.com/Porcelain-Ramekin---5.25%22/2269904,default,pd.html" target="_blank"]these 5 1/4" ramekins from Pier 1 Imports[/url]).
- Add one or two spoonfuls sauce to the bottom of each ramekin and spread a bit. Place a single layer of two or three raviolis (depending on size) into each dish. Pour 1/3 cup sauce over the top of each and spread with the spoon. Sprinkle with 1/3 cup mozzarella. Repeat layers one more time - ravioli, sauce, cheese. Layer remaining ravioli on the top and divide remaining sauce among each. Top with remaining mozzarella and sprinkle with the Parmesan cheese.
- Bake for 20 - 25 minutes until the cheese is melted and bubbling.
- Allow to cool for about 5 minutes and then serve. Careful, the ramekins will stay very hot for awhile!
RAVIOLI VEGETABLE "LASAGNA"
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
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
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.
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
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
RAVIOLI LASAGNA
Looking for cheesy dinner? Then check out this beef and sausage filled ravioli lasagna that's garnished with basil leaves.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 350, Carbohydrate 30 g, Fiber 2 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1090 mg
RANDY'S SLOW COOKER RAVIOLI LASAGNA
A fantastic way to enjoy lasagna without all the fuss! I thought using frozen ravioli already filled with cheese instead of layering layers of noodles and cheese would make a great dish so easy. It all comes together; just scoop it out, serve with a salad, and enjoy.
Provided by RandyOSU
Categories World Cuisine Recipes European Italian
Time 4h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 543.9 calories, Carbohydrate 52.9 g, Cholesterol 91.3 mg, Fat 23.6 g, Fiber 7.2 g, Protein 29.4 g, SaturatedFat 10.4 g, Sodium 1333.8 mg, Sugar 17.2 g
EASY SKILLET RAVIOLI LASAGNA
Lasagna is a family favorite, but weeknights tend to be busy. This easier-than-ever skillet ravioli version has all the Italian flavors your family loves, but it's ready in less than 30 minutes.
Provided by By Karly Campbell
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 Serving
RAVIOLI AND SAUSAGE LASAGNA
Make and share this Ravioli and Sausage Lasagna recipe from Food.com.
Provided by CookingONTheSide
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees; you'll need a shallow 2-quart baking dish.
- Heat a medium nonstick skillet over medium high heat.
- Add sausages and cook, breaking up chunks with a spoon, 5 minutes or until no longer pink.
- Remove from heat; stir in roasted red peppers and basil.
- Spread 1 cup pasta sauce in baking dish.
- Top with a layer of 12 ravioli, the sausage mixture, then the mozzarella cheese.
- Top with 1 cup sauce, remaining ravioli and remaining sauce.
- Cover with nonstick foil.
- Bake on a sheet of foil (to catch any drips) 1 hour or until ravioli are tender when pierced.
- Uncover, sprinkle with Parmesan cheese and bake 5 minutes until cheese is barely golden.
- Let stand 15 minutes before serving.
5 INGREDIENT RAVIOLI LASAGNA RECIPE
All the flavor of homemade lasagna with a loss less work! This cheesy, 5-ingredient Ravioli Lasagna Recipe is delicious!
Provided by Steph Loaiza
Categories Main Course
Time 50m
Number Of Ingredients 5
Steps:
- Heat the oven to 375 degrees.
- Spray a 9 x 9 inch baking pan with cooking spray.
- Pour 1/3 of the pasta sauce in the bottom of the pan.
- Top with half of the frozen ravioli, another third of the pasta sauce, and half the mozzarella cheese.
- Repeat layers, then top with shredded Parmesan cheese.
- Cover and bake for 30 minutes. Remove from the oven, uncover, and bake for an additional 10 minutes, or until cheese is melted.
- Sprinkle with chopped fresh basil and serve warm.
Nutrition Facts : Calories 603 kcal, Carbohydrate 56 g, Protein 34 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 103 mg, Sodium 1899 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
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