Time 9h30m Yield 8 Number Of Ingredients 5 Steps:
In 10-inch skillet, cook sausage 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 sausage and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and sausage. 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.
Time 55m Yield 8 servings. Number Of Ingredients 8 Steps:
Cook ravioli according to package directions. , Meanwhile, preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain. In a small bowl, combine ricotta cheese, egg, basil and Italian seasoning; set aside. Drain ravioli., Spoon 1-1/3 cups spaghetti sauce into a greased 13x9-in. baking dish. Layer with half of the ravioli and sausage. Spoon ricotta mixture over sausage; top with 1-1/3 cups sauce. Layer with remaining ravioli and sausage. Spread remaining sauce over top; sprinkle with shredded cheese., Cover and bake 30 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.
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.
Time 1h20m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Cook the sausage in a 10-inch skillet until no longer pink. Drain the grease. Spread 1/2 cup of pasta sauce in an ungreased 13x9x2" baking pan. In the pan, arrange a single layer of the ravioli over the sauce. Evenly pour another 1 cup of sauce over the ravioli. Sprinkle 1 1/2 cups of the sausage over this, then 1 cup of the mozzarella on top of the sausage. Repeat layers with remaining ravioli, sauce and sausage. Cover pan tightly with aluminum foil and refrigerate at least 8 hours, but no longer than 24 hours. When ready to bake, preheat the oven to 350 degrees Fahrenheit and bake covered for 45 minutes. Remove the foil and sprinkle with remaining 1 1/2 cups mozarella and the parmesan cheese. Bake for another 15 minutes until cheese is melted. Let stand 10 minutes before cutting and serving.
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.
Time 9h20m Yield 6-8 serving(s) Number Of Ingredients 5 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.
