Ravioli Skillet Lasagna Florentine Recipes

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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.

EASY SKILLET RAVIOLI LASAGNA



Easy Skillet Ravioli Lasagna image

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

1 lb ground beef
1 jar (25.5 oz) Muir Glen™ Organic Pasta Sauce Italian Herb
1/3 cup water
1 package (18 oz) frozen cheese ravioli
1 cup ricotta cheese
1/4 cup grated mozzarella cheese (1 oz)
1/4 cup finely chopped parsley

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

SPEEDY SKILLET RAVIOLI LASAGNA



Speedy Skillet Ravioli Lasagna image

With a little help from frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.

Provided by Anna Hezel and the Editors of Taste

Categories     Dinner     Pasta     Lasagna     Mozzarella     Parmesan     Basil     Tomato     Quick & Easy     Kid-Friendly

Number Of Ingredients 14

Tomato Sauce:
2 tbsp. extra-virgin olive oil
2 large garlic cloves, thinly sliced
2 tbsp. tomato paste
Pinch of dried red pepper flakes
1 (28-oz.) can crushed tomatoes
2 large fresh basil sprigs, plus torn leaves for garnish
1 tsp. sugar
1 tsp. coarse kosher salt (preferably Diamond Crystal)
1/4 tsp. freshly ground black pepper
Lasagna:
1 1/2 lbs. frozen cheese ravioli
8 oz. mozzarella cheese (preferably fresh), shredded (2 cups)
Parmesan cheese

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.

SLOW-COOKER FLORENTINE RAVIOLI "LASAGNA"



Slow-Cooker Florentine Ravioli

A really easy version of florentine lasagna using frozen ravioli as a shortcut. If you left out the spinach it would be white lasagna. Try to buy the loose spinach in the bag, not the block, that way you don't have to thaw. If you get the block, thaw and drain it

Provided by LaraKN

Time 4h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

2 (15 ounce) jars alfredo sauce
25 ounces frozen cheese ravioli
10 ounces frozen spinach
8 ounces mushrooms, cleaned & sliced
1 1/2 lbs boneless skinless chicken breasts
2 cups shredded mozzarella cheese
1/2 cup white wine, divided
1/2 cup shredded parmesan cheese
1/2 tablespoon Italian herb seasoning (optional)
1/2 teaspoon garlic powder (optional)

Steps:

  • Dice chicken into bite size pieces, sprinkle evenly with salt pepper, garlic powder & Italian herbs, to taste.
  • Grease a 5-6 quart oval slowcooker.
  • Spread 1/2 jar of Alfredo sauce in the bottom.
  • Layer in, 1/3 each of the ravioli, mushrooms, spinach, chicken, and mozzarella. Cover with 1/2 jar Alfredo sauce.
  • Repeat layers twice more.
  • Add 1/4 cup white wine (or water) to each jar, cap and shake well to get all the sauce loosened and then pour each over the top of the casserole.
  • Cook on low 3-5 hours. Topping with parmesan in the last 30-60 minutes.

Nutrition Facts : Calories 316.8, Fat 14.1, SaturatedFat 7, Cholesterol 109.5, Sodium 534.6, Carbohydrate 5.1, Fiber 1.9, Sugar 1.7, Protein 38.6

RAVIOLI SKILLET LASAGNA FLORENTINE.



Ravioli Skillet Lasagna Florentine. image

Found this on Recipes of the world. So quick and easy and kids love it. I like to use the chicken ravioli I get at Sam's club But, any kind will do. Sometimes I Use an Alfredo sauce with the chicken ravioli.

Provided by annconnolly

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups light chunk-style spaghetti sauce
1/3 cup water
1 (9 ounce) package cheese ravioli or 1 (9 ounce) package meat-filled ravioli
1 slightly beaten egg
1 (15 ounce) carton fat-free ricotta cheese
1/4 cup grated romano cheese or 1/4 cup parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
grated romano cheese or parmesan cheese

Steps:

  • Mix together egg and ricotta. Pour spaghetti sauce an water into a deep pan and place over moderate heat.
  • Boil the ravioli, drain and add to sauce. Fold in ricotta and egg mixture.
  • Add thawed spinach and romano and heat.
  • Serve hot.
  • Note: If using Alfredo sauce, omit water and use milk in it's place.
  • Cottage cheese has a totally different taste than Ricotta and I do not recommend it as a substitution.

Nutrition Facts : Calories 114.8, Fat 4.8, SaturatedFat 1.8, Cholesterol 53.3, Sodium 397.2, Carbohydrate 12.1, Fiber 3.7, Sugar 6.2, Protein 7

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