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 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.
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.
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.
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.
Time 1h20m Yield 4-6 serving(s) Number Of Ingredients 3 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.
Number Of Ingredients 14 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.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 5 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.
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.
Yield 4 servings Number Of Ingredients 3 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!
More about “ravioli lasagna recipes”
Time 2h10m Yield 8 Number Of Ingredients 10 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.
