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Since this lasagna recipe makes 12 servings, it's the perfect dish to serve at your next gathering of friends or family.
Use the large, not mini, frozen ravioli to prepare this delicious recipe.
Spray the foil with cooking spray before using to cover the lasagna. This will help prevent the foil from sticking to the melted cheese on top of the baked lasagna.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was very easy and time saving from original lasagna. Using frozen ravioli was a big time saver. I added a little oregano and cinnamon to the meat. I also used a microplane to shred the carrots so they would not be detected. This was very good and freezes well. I've made this twice now and will be ****** it again and again.
Very good! I cut the recipe in half for just my husband and me, but I still needed the full jar of spaghetti. I used a 9 inch square baking dish. I used frozen, chopped onions and green peppers as well. I also used a spaghetti sauce that had a lot of veggies. In place of beef, I used hot Italian chicken sausage. I served it with a salad and piece of garlic bread. I was hoping to have enough to serve both of us leftovers for another night, but my husband ate it all!
This recipe is as easy as it is good. I make it for a dinner party and it got rave reviews from all plus many requests for the recipe. I did make some changes to the recipe. It took one and a half bags of ravioli to cover the pan in two layers. I also add a full container of Parmesan, Romano, Asiago mixed cheeses (8 ounces) and sprinkled on both layers. I like a lot of cheese and it added a lot of flavor. I probably will make lasagna this way from now on.