Making Ravioli Lasagna from canned ravioli seemed like a good idea, and the final product tasted good. Unfortunately, the servings didn’t look like I wanted them to. In spite of this, my family devoured this Ravioli Lasagna even though it was made from canned ravioli.
Occasionally, my children would come home from school with a food request. Once, one of their friends had told them how delicious Hamburger Helper was, and my children had never eaten it. It wasn’t that I’ve never made hamburger helper. It was just that I hadn’t made it in a very long time. I indulged my children and bought hamburger helper for them to try. They got to choose which one.
The canned ravioli in my pantry had similar origins. It was sitting there, taunting me. My children didn’t seem to be interested in eating it, and it was taking up valuable cabinet space. I decided to create a meal using the canned ravioli. Inspired by my recipe for baked ravioli casserole and my ravioli lasagna recipe, I decided to try to turn three cans of ravioli into a ravioli lasagna that could feed five with leftovers for at least two lunches for the next day.
What will you need to prepare this recipe?
From the Pantry
- Canned Ravioli
- Dried Parsley
- Garlic Powder
- Italian Seasoning
From the Refrigerator
- Cottage Cheese (or Ricotta)
- Mozzarella Cheese
- Parmesan Cheese
This was a simple recipe to assemble because I almost always have the other ingredients needed on hand and stored in my fridge or pantry. If you don’t have all of the ingredients needed for this recipe, check out these other recipes that use canned ravioli on other sites around the web.
- “Lit” Chef Boyardee® Cheesy Ravioli Bake
- Italian Ravioli Pepperoni Bake
- How to Make Canned Ravioli Explode with Flavor
- Upgraded Chef Boyardee Cheesy Ravioli Bake
- Microwave Ravioli Casserole
Preparation is simple. The first thing that must be done is to mix up the cottage cheese layer.
Then, pour 1 1/2 cans of ravioli into the bottom of a baking dish that has been sprayed with non-stick spray. I used a 9×9 casserole dish.
Top the ravioli layer with all of the cheese layer, pressing it out to reach all of the edges.
Next, arrange the remaining ravioli and sauce on top of the cheese layer. (If this picture looks familiar, it’s because I forgot to take a picture of this step, so I used the other photo twice. Please, don’t tell anyone.)
Finally, top the ravioli with more cheese.
Place it in the oven and bake until the cheese is melted and beginning to brown. The casserole should be bubbling at this time.
Allow to set for 5 to 10 minutes to firm up a bit, then serve.
This goes great with garlic bread and a salad.
Do you routinely purchase canned ravioli for your family? What are some of your favorite ways to prepare them? Let us know by leaving a comment below.
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Ravioli Lasagna from Canned Ravioli
- 3 (15 ounce) cans beef ravioli ($2.97)
- 1 (16 ounce) carton cottage cheese ($1.98)
- 2 cups shredded Mozarella cheese divided ($1.67)
- 3/4 cup grated Parmesan Cheese (divided) ($0.99)
- 1/2 tsp granulated garlic (or garlic powder) ($0.04)
- 1 tbsp dried parsley ($0.07)
- 2 tsp Italian seasoning ($0.10)
- 2 eggs ($0.36)
- Preheat oven to 350 degrees.
For the Cheese Filling
- Combine cottage cheese and one cup of shredded Mozzarrella cheese in a bowl.
- Add 1/2 cup of Parmesan Cheese to the bowl along with parsley, granulated garlic or garlic powder, and the Italian seasoning.
- Break eggs into the bowl with the other ingredients, discarding the shells.
- Mix ingredients until well combined. Set aside while you assemble the Ravioli Lasagna.
To Assemble the Ravioli Lasagna
- Spray a 9X9 casserole dish with non-stick spray.
- Open cans of ravioli and arrang 1 1/2 cans of ravioli on the bottom of the casserole.
- Top these ravioli with the cheese filling, pressing gently to get it to cover the entire bottom layer.
- Top the cheese filling with the remaining 1 1/2 cans of ravioli.
- Sprinkle the top of the casserole with the remaining cup of shredded Mozzarella and 1/4 cup of grated Parmesan cheese.
- Bake in a 350 degree oven for 25 to 30 minutes until cheese is melted and beginning to brown. Casserole should be bubbling.
- Allow to rest for 5 to 10 minutes before serving.
The nutrition information below is for 1/6th of the Ravioli Lasagna made according to the recipe above.
Disclaimer: Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com. We make every attempt to ensure that this information is calculated correctly, but this information should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases, and the algorithms used. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided.