- Prep Time: 10 minutes
- Cook Time: 1h 15 min
- Serving: 6 People
- Calories: 1765 kcal
- Carbohydrate Content: 316.08 g
- Cholesterol Content: 24 mg
- Fat Content: 11.4 g
- Fiber Content: 58.1 g
- Protein Content: 35.71 g
- Saturated Fat Content: 5.686 g
- Serving Size: 1
- Sodium Content: 28337 mg
- Sugar Content: 68.25 g
- Trans Fat Content: 0 g
Ravioli Lasagna, cheesy ravioli slowly cooked along with mushroom pasta sauce. This slow cooking process makes this dish more flavorful.
My first attempt for this recipe was after tasted this delicious casserole; I thought it is complicated to try out. But it starts with very minimal ingredients like frozen cheese ravioli, triple mushroom pasta sauce, and shredded Italian cheese blend. I know it takes little more cooking time, but this one’s definitely a keeper! So easy!
Ingredients of Ravioli Lasagna Recipe
- Triple mushroom pasta sauce - 26 oz
- Frozen square cheese ravioli - 26 oz
- Shredded Italian blend - 360 ml
- Water - ½ Cup
How to Make Ravioli Lasagna
Step 1: Thaw the ravioli and pre-heat the oven to 375°F.
Step 2: Coat using a baking dish and sheet of aluminium foil.
Step 3: In a bowl, place all the pasta sauce and add water to it. Mix well.
Step 4: Spread 1 cup of the pasta sauce in a baking dish and cover it with 20 ravioli sheets, touching each other with the flat side up.
Step 5: Spread over with a ¾ cup of sauce and sprinkle with a ½ cup of cheese blend.
Step 6: Cover them with the aluminium foil, making sure the sprayed side is face down.
Step 7: Bake with the sheet for about 1 hour or until you see bubbles around the edges.
Step 8: Now, remove the cover and bake for another 5 minutes or until the cheese is golden.