Ravioli Lasagne Recipes

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RAVIOLI LASAGNA



Ravioli Lasagna image

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

2 cups ricotta cheese
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 ½ cups grated Romano cheese
2 eggs
salt and pepper to taste
¼ cup spaghetti sauce
1 (25 ounce) package frozen cheese ravioli
½ cup spaghetti sauce
½ cup grated Romano cheese

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



Ravioli Lasagna image

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

1 pound ground beef
1 jar (28 ounces) spaghetti sauce
1 package (25 ounces) frozen sausage or cheese ravioli
1-1/2 cups shredded part-skim mozzarella cheese
Minced fresh basil, optional

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.

RAVIOLI "LASAGNA"



Ravioli

Easy to throw together if you have it all in the freezer for that last minute I don't know what to make dinner

Provided by TishT

Categories     Kid Friendly

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (26 ounce) jar pasta sauce
1 (30 ounce) bag frozen large cheese ravioli, unthawed
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) bag shredded mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

  • Heat oven to 350 degrees F.
  • Coat a 13-by-9 inch baking dish with cooking spray and spoon in a third of the sauce.
  • Arrange 12 ravioli on top and scatter the spinach over them.
  • Top with half of each cheese.
  • Cover with another layer of ravioli and the remaining sauce and cheese.
  • Cover with foil and bake 25 minutes.
  • Uncover and bake 5 to 10 minutes more or until bubbly.

EASY RAVIOLI LASAGNA (MAKE-AHEAD FREEZER MEAL)



Easy Ravioli Lasagna (Make-Ahead Freezer Meal) image

The perfect comfort meal to have in your freezer! This easy make-ahead lasagna is made with ravioli which provides a satisfyingly rich and creamy texture. Serve with salad and garlic bread for an easy weeknight or Sunday supper.

Provided by Allrecipes

Categories     Vegetarian Lasagna

Time 2h10m

Yield 8

Number Of Ingredients 10

cooking spray
1 (10 ounce) package frozen chopped spinach, thawed
1 (15 ounce) container ricotta cheese
1 large egg, lightly beaten
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
3 cups marinara sauce, divided
2 (22 ounce) packages frozen cheese ravioli
1 (8 ounce) package shredded mozzarella cheese

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.

Nutrition Facts : Calories 607.7 calories, Carbohydrate 66.6 g, Cholesterol 121.3 mg, Fat 23.3 g, Fiber 7 g, Protein 33.2 g, SaturatedFat 11.9 g, Sodium 1016.9 mg

CHEESY RAVIOLI LASAGNA



Cheesy Ravioli Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 13

One 20-ounce package refrigerated cheese ravioli, such as Buitoni family size
1 tablespoon olive oil
2 cloves garlic, sliced
One 28-ounce can whole plum tomatoes
1 sprig fresh basil plus 1/2 cup torn, and extra for garnish
Kosher salt and freshly ground black pepper
Pinch granulated sugar
One 15-ounce container ricotta cheese
1/4 cup grated Parmesan
1 large egg
Nonstick cooking spray
8 ounces mozzarella cheese, grated
Green salad, for serving

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"



Ravioli Vegetable

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 packages chopped frozen spinach, defrosted in microwave
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4-6 cloves garlic, finely chopped
2 cans quartered artichokes in water, drained well
Salt and pepper
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups vegetable or chicken stock
1/2 cup cream or half-and-half
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
1/4 teaspoon nutmeg, freshly grated
Salt and black pepper
1 sack, 2 cups grated provolone or Italian 4 Cheese Blend, from dairy aisle, 10 ounces
1 large package (marked "Family Size") fresh ravioli, such as Contadina brand, 24 to 28 ounces, or choose your favorite filling, such as wild mushroom or 4 cheese
1 pound thin asparagus spears, trimmed of tough ends

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 oval flameproof casserole or a rectangular flameproof 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 grated provolone or 4 cheese blend. Brown cheese 8 inches from broiler, 5 minutes.

WEEKNIGHT RAVIOLI LASAGNA



Weeknight Ravioli Lasagna image

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

1 jar (24 ounces) pasta sauce
1 package (25 ounces) frozen meat or cheese ravioli
1-1/2 cups shredded part-skim mozzarella cheese
3 cups fresh baby spinach

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

EASY RAVIOLI "LASAGNA" RECIPE BY TASTY



Easy Ravioli

Here's what you need: ravioli, bolognese sauce, shredded cheddar cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 3

1 ⅓ lb ravioli
2 ¼ cups bolognese sauce
shredded cheddar cheese

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!

Nutrition Facts : Calories 278 calories, Carbohydrate 36 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, Sugar 1 gram

RAVIOLI LASAGNA



Ravioli Lasagna image

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

1 1/4 cups ricotta cheese
2 cups shredded Italian cheese blend (8 oz)
2 tablespoons chopped fresh basil leaves
2 cups marinara or tomato pasta sauce (any variety)
3 packages (9 oz each) refrigerated spicy beef- and sausage-filled ravioli
1/2 cup freshly grated Parmesan cheese (2 oz)
Shredded fresh basil leaves, if desired

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

WEEKNIGHT RAVIOLI LASAGNA



Weeknight Ravioli Lasagna image

Make and share this Weeknight Ravioli Lasagna recipe from Food.com.

Provided by Barb G.

Categories     Lunch/Snacks

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 (26 ounce) jar pasta sauce with mushrooms
2 (13 ounce) bags square cheese ravioli, thawed
1 1/2 cups shredded Italian cheese blend

Steps:

  • Heat oven to 375 degrees.
  • Coat a 9-inch square baking dish and a sheet of foil with non-stick spray.
  • Put pasta sauce in bowl; stir in 1/2 cup water.
  • Spread 1 cup sauce in dish.
  • Top with 20 ravioli, flat sides up and just touching each other.
  • Spread with 3/4 cup sauce; sprinkle with 1/2 cup cheese.
  • REPEAT layers once.
  • Top with remaining ravioli, sauce and cheese.
  • (you should have 3 layers) Cover tightly with foil sprayed side down or use Release foil.
  • Bake on a sheet of foil (to catch any drips) 1 hour or until bubbly around edges.
  • Uncover and bake 5 minutes until cheese is barely golden.
  • To Freeze: Place in rigid container and freeze.
  • To Heat: Microwave on medium power until heated through.
  • Note: More sauce maybe needed when reheating.

Nutrition Facts : Calories 64.5, Fat 0.2, Sodium 833, Carbohydrate 15.5, Fiber 2.8, Sugar 10.6, Protein 2.7

RAVIOLI LASAGNE



Ravioli lasagne image

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

oil , for frying
6 sausages (we used Italian sausages with herbs and fennel)
2 x 400g cans chopped tomatoes with garlic & basil
200g baby spinach
500g spinach & ricotta ravioli (or any flavour you like)
75g mixture of grated cheddar and mozzarella

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

EASY RAVIOLI LASAGNA



Easy Ravioli Lasagna image

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

1 lb. extra-lean ground beef
1 onion, finely chopped
1 carrot, finely chopped
3 cloves garlic, minced
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/2 cup water
2 lb. frozen cheese ravioli (about 24), uncooked
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/2 cup milk
1-1/2 cups KRAFT Shredded Italian* Five Cheese Blend
2 Tbsp. KRAFT Grated Parmesan Cheese

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

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From purewow.com


SLOW COOKER LASAGNA RECIPE WITH RAVIOLI
2022-03-04 Step-by-Step Directions. Step One – First, you will need to brown a pound of ground beef in a skillet, adding freshly chopped onion, garlic powder, oregano, salt, and pepper. Step Two – Don’t drain off all the liquid. Leave about 2-3 tablespoons of liquid in the meat mixture; this will help keep the ravioli lasagna moist.
From themagicalslowcooker.com


EASY RAVIOLI LASAGNA BAKE - DINNER, THEN DESSERT
2017-11-06 Preheat oven to 400 degrees. Add the ground beef to a large heavy skillet or cast iron pan over medium-high heat. Add in the salt, pepper, Italian seasoning, fennel seeds, and crushed red pepper. Break the beef apart and brown well. Add garlic and cook another 30 …
From dinnerthendessert.com


EASY RAVIOLI LASAGNA RECIPE | MYRECIPES
Stir in frozen ravioli; toss to combine. Step 3. Coat an 8-inch square broiler-safe glass or ceramic baking dish with cooking spray. Spoon ravioli mixture into pan; top evenly with mozzarella cheese. Cover dish tightly with foil coated with cooking spray. Bake at 375° for 40 minutes.
From myrecipes.com


RAVIOLI LASAGNA CASSEROLE - PRINCESS PINKY GIRL
2019-10-11 Reserve 1 cup of spaghetti sauce and set it aside to use later. Then, add the rest of the remaining sauce to the browned ground beef. Stir all of these ingredients together well, and heat through. Next, in a 9×13 pan, spread ½ cup of the reserved spaghetti sauce evenly over the bottom of the pan.
From princesspinkygirl.com


RAVIOLI LASAGNA RECIPE - TWO PEAS & THEIR POD
Spray a piece of aluminum foil with cooking spray. Cover the dish with aluminum foil, sprayed side down. Bake the lasagna for 30 minutes. Uncover and bake for an additional 15 minutes, or until the cheese is melted and the sauce is bubbly. Remove pan from oven let sit for 5 minutes.
From twopeasandtheirpod.com


PEPPERONI RAVIOLI LASAGNA · EASY FAMILY RECIPES
In a casserole dish, spread a thin layer of sauce on the bottom of the dish. Layer the ravioli, sauce, cheese and pepperoni in layers until the dish is full. Cover tightly with plastic wrap and aluminum foil and freeze. When ready to cook, thaw for 24-48 hours in the refrigerator. Bake at 400˚F for 35-40 minutes.
From easyfamilyrecipes.com


RAVIOLI LASAGNA | RECIPE - RACHAEL RAY SHOW
Preparation. Preheat the oven to 400F. Bring a pot of water to boil, season heavily with salt. Cook ravioli for about 6 minutes, until almost cooked through. Drain and lay flat on a plate to avoid them from clumping together. Set aside until ready to assemble the lasagna. In a large sauce pan heat EVOO and begin browning the meat in small batches.
From rachaelrayshow.com


LAZY LASAGNA RECIPE {MADE WITH FROZEN RAVIOLI} - RETURN TO THE …
2022-02-02 Add the remaining half of frozen raviolis. Top with remaining sauce and cheese. Cover the dish with foil and bake in the oven for 1 hour. Remove foil and broil for about 3-5 minutes to melt and brown the cheese on top of the lasagna. Let lasagna sit for 10-15 minutes after removing from the oven before slicing.
From returntothekitchen.com


EASY RAVIOLI LASAGNA RECIPE | YUMMLY
Preheat oven to 400°F with a rack set in center. Coat a 9x13-inch baking dish with cooking spray. Stir together ricotta, thawed spinach, egg, pesto, and salt in a medium bowl. Stir together cheeses in a separate bowl. Spread about ½ cup marinara in the bottom of the prepared baking dish.
From yummly.com


RAVIOLI LASAGNE RECIPE | WOOLWORTHS
Step 2 of 3. Pour 1/2 cup sauce over base of dish. Place one-third of the ravioli in a single layer over sauce. Top with one-third each of the sauce, cheese and basil, and half the spinach. Repeat with ravioli, sauce, cheese, basil and remaining spinach. Top …
From woolworths.com.au


EASY RAVIOLI LASAGNA — ONLY 5 INGREDIENTS!
2021-04-07 Preheat the oven to 400 degrees F. Spray a 9x13-inch baking dish with cooking spray. Spread half of a jar of marinara sauce evenly across the bottom of the prepared baking dish. Add 1 package of ravioli in an even layer over the sauce. Add the second half of …
From blessthismessplease.com


RAVIOLI LASAGNA - BAKE. EAT. REPEAT.
2017-10-27 Preheat the oven to 375 degrees F. In a 9x13 inch baking dish, assemble the lasagna. Place one third of the meat sauce in the bottom of the dish and spread it around to give a thin layer of sauce on the bottom. Spread one third of the shredded mozzarella cheese on top of the sauce. Cover this with half of the uncooked ravioli.
From bake-eat-repeat.com


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