19 Reviews of Ravioli Lasagna

From: VA

On Oct 4, 2004

Quick, easy and tasty. The only thing I would do differently next time is reduce the oven temp to 350. I think it cooked too fast and some of the bottom raviolis stuck and dried up just a little.

From: chef FIFI

On Sep 24, 2004

Reminded me of baked ravioli. Thanks for the recipe

From: Trena

On Jun 21, 2006

This was an excellent idea-thanks. I did add more sauce (about another half of a jar) as we like more. Blissfully quick, easy, and good!

From: zelizabeth

On May 9, 2006

This is a great idea! I had made spaghetti sauce with sausage and mushrooms, so I used that with the layers of ravioli and cheese. Excellent! Takes all the fuss out of lasagna. Will be making this again. Soon.

From: MTpockets

On Oct 11, 2006

This was easy and delicious! I could only find a 26oz jar of pasta sauce, I used four cheese pasta sauce and added an additional 14oz jar of traditional pasta sauce to it because it seemed to need a little more sauce so I mixed them together, and I used Italian blend shredded cheese. Just layer it and baked it but I baked it at 350' not 400'. LOVED it and will definately keep this one around. Thanks for posting BJ!!

From: CIndytc

On Aug 25, 2005

Yummm...my family likes this better than the traditional lasagna....

From: Chef #163955

On Jan 14, 2005

I have made this twice already and my family loves it. It can't get any easier then this,I've passed this recipe on to 3 diffent friends already they to can't get over how good and easy it is.thanks for a keeper.

From: Ben's Mom

On Jan 22, 2005

We really enjoyed this meal as did the friends we shared it w/. Thank you for a great recipe. We will make it again soon. I made it just as the recipe stated but left part of one end w/o the meat as I'm a vegetarian.

From: Happy Hippie

On Nov 14, 2006

Very good recipe. My family chowed down and there was just enough left to send with my DH for lunch the next day. My changes include the following: 2 26oz cans of cheese & garlic spaghetti sauce added to 1 lb. of browned & drained ground beef to which 2 cloves of chopped garlic and 2 tsp. of italian seasoning were added. I used a full 8 oz. of grated mozzarella cheese. I made this in a 13 x 9 baking dish which was filled nicely with 2 layers. This recipe was quick, easy and tasty. I'll definately make this again. I may use the beef-filled raviolis next time for variety. This rates 2 thumbs up from all 6 members of my family; it doesn't get much better than that. Thanks BJTaillights for adding another dimension to my meal planning.

From: Nonnie4Two

On Nov 21, 2005

So quick and easy! The boys enjoyed it, and it is simple enough that they can do most of the prep work themselves.