Easy Ravioli Pizza Lasagna Recipes

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.

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.

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.

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.

Steps:

• Move an oven rack to the bottom position and preheat to 425 degrees F. Bring a large pot of salted water to boil for the pasta. Brush a rimmed half-sheet pan with olive oil and coat the bottom and sides with 1/2 cup grated Parmesan.
• Cook the ravioli until al dente, 1 to 2 minutes less than the package cooking time. Drain and pat dry. Toss the ravioli in a large bowl with the eggs, olive oil, 1/2 cup grated Parmesan and 1/2 teaspoon salt. Arrange the ravioli on the sheet pan in a single layer with only the edges overlapping. Sprinkle with 1/2 cup Parmesan.
• Bake the ravioli until golden brown and the tops and bottoms are crisp, about 25 minutes.
• Preheat the broiler. Spread the pizza sauce on the ravioli crust. Sprinkle with the mozzarella and the remaining 1/4 cup Parmesan. Top with the sausage, pepperoni, bell pepper, mushrooms, onion and ham. Broil until the cheese is browned and bubbly, about 3 minutes. Scatter the basil over the top before serving.

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.

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.

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.

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!