36 Reviews of Ravioli "Lasagna"

From: sunny_day

On Aug 11, 2003

Simple, easy & tasty. I substitued the ravioli with tortellini and it worked great. I cooked the tortellini according to package directions, allowed it to cool and assembled as the lasagna recipe stated. Thanks for posting, Tish!

From: FruitLoop

On Jul 25, 2002

Thanks Tish. I was looking for a recipe that was meatless, easy, and unlike anything I had tried before. This recipe met all those requirements. I added a little oregano to the sauce and a small amount of salt and pepper. Outstanding taste. Very cheesy and well pasta is my all-time fav. DH, who thinks spinach is vile, even liked it. Many thanks.

From: cooking_geek

On Sep 8, 2003

Yup this is a KEEPER! My honey who doesn't like anything GREEN had to helpings and didn't even pick out the spinach! I added ground beef (which I cooked with some garlic!) to the recipe and I sprinkled some Parmigian Reggiano in between the layers also.

From: Sandi(MI)

On Sep 24, 2003

I watch Rachel Ray on the food network, she was making vegetable ravioli lasagna. She kind of gave this recipe by word of mouth as she was cooking. I made it the next day and will never make traditional lasagna again! My son and my husband raved and raved about this dish! I would add a little water to the sauce next time though, it was a little dry to me.

From: Gail2293

On Oct 23, 2005

This is a great recipie. My hubby the meat lover even thought so. I made a few changes though. I cooked the ravioli before putting it in the pan and added ricotta, parmesean, an egg, garlic and mozzerella cheese to the spinach. It was great. A good meal to entertain with being as it is so easy and quick but it seems to taste like it took a lot of time and effort. Thanks a lot.

From: newspapergal

On Dec 9, 2004

This was absolutely perfect for a quick, filling, flavorful weeknight meal. Served with a green salad & crusty bread, followed by Brownie Cheesecake Cherry Bars #91420. Made a perfect meal. I doubled the recipe, & used a deep lasagna pan. Added some garlic to the sauce. The only change I made was to layer in a container of ricotta cheese with the spinach layers. Next time I'll add mushrooms too. Thank you

From: Pumpkie

On Aug 19, 2003

OMG is all I can say, what a wonderfully quick meal that tastes like you cooked for hours, great for after school sports season when you have all those practices. The only thing I did differently was to use spinach ravioli (to hide the spinach from my kids!) I even got the sauce from my favorite restaurant they will sell small containers it was wonderful. Great recipe thanks for sharing

From: Jennifer Wood

On Oct 21, 2003

I liked this recipe a lot except for the spinach. It just didn't get hidden enough by the sauce for me. Next time I will leave out the spinach or puree it into the sauce for the extra nutrition. Thanks for posting this fast and yummy recipe!

From: LizCl

On May 16, 2005

A good week day meal. I had to cook it longer in the oven as it did not get hot in 25 minutes. Next time I will add Ricotta Cheese with the spinach.

From: FireRaven

On Mar 3, 2007

What a great recipe that's easy to change depending on what's in your freezer and pantry! I halved the recipe and made an 8x8 pan — perfect for two people for two meals. I used a light alfredo sauce into which I stirred about 2.5 tbsp. of Classico Pesto sauce (I always have it on hand.) I layered in baby shrimp and mushrooms along with the spinach, and used a blend of Italian cheeses, finishing with a sprinkling of fresh Parmesan on top. I live at a high altitude, and it took 45 minutes to cook at 400 degrees before the center was cooked through. The result was a cheesy, satisfying dish that was easy to put together on a busy weekday. I'll be putting this into my recipe rotation and making it often. Thanks!