I normally keep away from lasagne as there is too much work in the meat, white sauce and pasta layers but this is a really version where you just use pre-made cheese ravioli with a meat sauce.
Mmm, good stuff. I use Italian sausage instead of beef, a whole 25 oz bag of ravioli, and a bag of my own frozen tomatoes. I add chopped onion and green pepper while frying the meat and a 28 oz jar of sauce. Oh, and I double the cheese, 2 cups on each layer. Great with garlic toast and a glass of red wine. - 10 Jan 2007 (Review from Allrecipes USA and Canada)
Good meal with some additions/changes. For all who aren't sure ... NO, you do not need to boil the ravioli first, but I let it thaw for a while before baking (about an hour), but you don't have to do this if you don't have time. Here's what else I changed. Add 1 diced onion and 1 tsp garlic to the beef. When adding the sauce add 1 small can sliced mushrooms. Use 26 oz jar spagetti sauce (I used Ragu No sugar added Basil Tomato) and WELL DRAINED diced tomatoes. This gave me plenty of sauce for the layering. Use the entire package of ravioli and a 9x13 dish. no need to grease/oil the dish. after the first layer of cheese I added small dollops of ricotta over entire pan. Also all cheese measurements need to be increased since using more ravioli and larger pan. Ended with sauce layer. Bake 30 min with foil on then decrease heat to 350, remove foil and bake an extra 15 minutes. After removing from oven and sprinkling with parmesan, allow the dish to cool for 5-10 minutes. This will make slicing/serving easier. - 21 Mar 2010 (Review from Allrecipes USA and Canada)
Great throw-together meal. I used a whole bag of frozen ravioli, and added chopped mushrooms and garlic to my browning meat. I also added one and a half cans spaghetti sauce. Served with a salad, corn, and garlic bread, and you've got a wonderful meal!! - 25 May 2006 (Review from Allrecipes USA and Canada)