Reviewed: Sep. 28, 2009

Super easy recipe. Only change I made was I used a little bit more sauce. Very good for only a little effort.

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Kim

Cooking Level: Intermediate

Home Town: Burlington, Vermont, USA

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Reviewed: Jun. 17, 2009

The house is smelling up nicely as this dish has another 20mins to go, with the lid off. I chopped up several (more than 5) cloves of garlic and added to the sauce, also adding a small amount of water to the sauce. Maybe a cup total. I used a 42 ounce jar of simple sauce and added fresh basil mushrooms and italian seasoning to it, and simmered it on the stove for a bit. I am not sure why people give this recipe a poor review when the already written reviews are stating to add more water. This is a great recipe idea... no layering of sauce, noodles, ricotta, sauce, noodles, ricotta - because the raviolis already contain enough ricotta. However, if you have the time, you can sprinkle a handful of mozz, or what have you, between layers. I recommend par-boiling the raviolis before preparing the dish. 30mins later: Fantastic! This was a really yummy meal - easy to make and a bit hit with everyone. A 13x9 will feed at least 8-10 people, especially if you include garlic bread and salad! We (2 of us) barely put a dent in it. It will be great for leftovers and lunches for my man. Thanks for sharing!

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Laurie

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA

Living In: New Castle, Colorado, USA

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Reviewed: Apr. 1, 2009

Very good and very easy. I did mine in an 8 x 8 pan. Used 1lb HOT sausage, 1 onion, 4 cloves garlic, 1 jar sauce (plus 1/2 jar water), 18 ravioli and 2 cups mozzerella cheese and a few shakes of italian seasoning. I simmered the sauce 20 minutes before I made the lasagna. Baked at 375 for about 35 minutes. It filled the 8 x 8 to the very top and boiled over a bit in the oven. Put a cookie sheet underneath to catch the spill. Will make again for sure. Maybe next time try adding some veggies to it.

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andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: Mar. 11, 2009

I make this almost every week. I layer in slices of zucchini and leave out the ground beef. So easy, so good & it re-heats well.

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Tara

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Reviewed: Mar. 3, 2009

Easy and good! My daughter liked it better than regular lasagna! I did add 8oz mushrooms, 2 cloves of garlic, and a little parsley. I only had 1lb of ground beef and 1 package of frozen ravioli - so that was all I used and it turned out great. One tip - I checked it after about 45 min and it was starting to burn a little. So depending on your oven you may not want to cook for a full hour : )

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anpeters95

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Ishpeming, Michigan, USA

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Reviewed: Feb. 17, 2009

This is a easy recipe that tastes great and takes no time to prepare! I added veggies to make it more flavorable but it would have been great with out it too.

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Mary

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Pasadena, Texas, USA

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Reviewed: Feb. 13, 2009

I made a version of this recipe... I did one layer of cheese lasagna over sauce at bottom, then parmesean, more sauce to cover,then 2 10 oz frozen spinach (thawed & drained), then layer of Beef ravioli (did not use the loose ground beef), parmesean, sauce, then one more layer of cheese ravioli, parmesean, sauce, and finally mozarella on top. Cooked for 45 minutes covered with foil, then 15 more minutes uncovered. My family LOVED it!

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KAREN2060

Home Town: Atlanta, Georgia, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Jan. 24, 2009

This was an alright meal - I can't say it's something I'd do often or in place of my regular lasagna recipe, but it was something different to do with cheese ravioli.

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Manda

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Fullerton, California, USA

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Reviewed: Nov. 23, 2008

well I made this and we tried it......we ordered pizza

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Maghan

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Oct. 17, 2008

I love this recipe. It's so quick and easy and you can make 2 and freeze one to reheat later. Just take it out of the freezer to thaw in the morning. Also, I had spinach to get a little more color and veggies in the meal.

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Wendy

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Reviewed: Oct. 16, 2008

This was really good and really quick and easy to make.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Jul. 25, 2008

I followed this recipe pretty closely. I did 1 lb. ground beef and 1/2 lb. Italian sausage and I also added Italian seasoning to my meat mixture for flavor. Followed other reviews and used about a jar and a half of sauce with another 1/4 cup water to rinse the jar and to avoid the "dryness" others experienced. I liked the how easy it was to layer and not have to boil the ravioli! Yum! I divided this between 2 smaller quart casserole dishes, one for now, one for later!

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RyansGirl21

Cooking Level: Intermediate

Living In: Marshalltown, Iowa, USA

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Reviewed: Jun. 10, 2008

i made this today and it turned out pretty good. i wish i would have read the reviews before making this though.i wish i would have added more water, i added some but i dont thik enough it dried out a bit. i used extra cheese, a italian blend and mozzarell, added extra garlic and italian seasoning, and 1/2lb ground beef with 1/2lb pork sausage. i like the conveince of this recipe and will make this again.

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mistycolleen

Cooking Level: Expert

Living In: New London, Wisconsin, USA

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Reviewed: May 31, 2008

I made my own sauce - I bought cisco large ravioles with four cheeses my bubby said the was far the best lasagna ever -I think the cisco four cheese ravioles made the difference sooooo easy and we are lasagna lovers -I also used Italian sausage -open the skin and fried like ground beef -3 should be enough -the bag of ravioles is 4 lbs used a 9x13 glass pan-thanks for this easy -wonderfull recipe -I will never do lasagna the old way again hope cosco keeps the 4 cheese ravioles

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eileen

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Reviewed: Jan. 31, 2008

This was much better than I expected it to be, and so simple using the frozen ravioli. I did a layer of spinach ravioli, then mini cheese in the middle layer, then another of spinach. Used sausage instead of beef. Was out of mozz at the time and the last of my cottage cheese had gone bad (I always add that to my lasagna)so I just used extra parm throughout. Will have to make this for my brother-in-law to try (he's Italian) and see what he thinks, frozen ravioli-sauce from a jar, oh no!

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Tripodious

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Reviewed: Jan. 20, 2008

I made this for my family based on a recipe by the National Cattlemans Association, it was basically the same recipe, except it says to add 1 1/2 cups of water to the sauce. This may explain others dry ravioli. I honestly can't comment on the flavor, as I don't eat cheese, so my family's opinion has to suffice. They all loved it, including two friends who were visiting, all had 2nd helpings. I did rinse the ravioli just in case, for moisture and thawing. I substituted minced garlic for the onion. As others mentioned, this is really not a Lasagna, rather a Baked Ravioli, but the family loved it nonetheless. I will make it again.

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Sadie64

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Reviewed: Nov. 15, 2007

This is good. I think adding some water or broth is a good idea. I also used ground sausage for this and added some italian seasoning. I used half the amount of ravioli's and put it in an 8x8 pan and it worked great. I also topped it off with some parmeasan cheese. I will surely make this again.

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Oct. 10, 2007

It's ok, fast easy, but it's NOT lasagna!

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bambi

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Reviewed: Aug. 6, 2007

I've been making this recipe for a while now. My husband and I kind of threw this recipe together one night and have used it every now and then since, when I saw it here I had to rate it. This is an excellent quick evening dinner. We don't thaw the raviolis, and we definitely don't use 3 pounds of it either. Just enough to fill up a 9x13 dish and typically 1/2 a jar of sauce or so is enough. Maybe it's the quality of the ravioli you buy that will make the recipe dry or not, but we've never had a problem.

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smllover

Cooking Level: Expert

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Reviewed: Jul. 2, 2007

Wow! So easy and so tasty!! I assembled mine the night before (while the ravioli were still frozen!) and it took a total of about 5 minutes. We made a meatless version and doubled the sauce as suggested by other reviewers. Turned out perfect! My boyfriend requested that this become a "staple" among our meals. Thanks for this simple, delicious recipe... I'll be passing it on to all my friends!

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britnee726

Cooking Level: Intermediate

Home Town: Batavia, Illinois, USA

Living In: Forest Park, Illinois, USA

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Lazy Lasagna II

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