Anybody ever use cheese ravioli layered like lasagna

I might try that next time. I make spinach lasagna regularly, and I definitely do not like shredding mozzarella. (I know I can buy shredded mozarella, but it seems like cheating, and the only shredded in my store is the store brand. Not that the name brands are anything to write home about, but still. . . )

All of that said, let's face it, the appeal of lasagna is the melted, bubbling, browned mozarella and parmesan, so I think you'd at least have to add a top layer, even if you use the ravioli on the other layers.

I just put a light smear of the sauce in the bottom of a baking dish and then layer ravioli, sauce, cheese, 2 layers deep. Then, because I love cheese, I put some rounds of Provolone on top and bake until the top cheese is just starting to form a brown crust.

I pre-cook the ravioli and pre heat the sauce so most of the cooking is done. It's just that final 'Ta Daaaa!!' with the lovely cheese top.

along with a mozz log, lots of parm, a container of whole milk ricotta, and a good jar of Alfredo sauce (husband can't eat tomatoes any more). This sounds like a plan.

Costco occasionally sells regular ravioli layered like that as one of their MREs. It's good but extremely filling.

Over coals in a dutch oven. I cook Italian sausage and.mushrooms and mix them in a bowl with prepared sauce. Then layer with cheese ravioli and cheese.

It would work fine in an oven.

I make a meat sauce (easy to brown a pound of ground beef and stir in a jar of pasta sauce). Put some sauce on the bottom of the baking dish, add a sprinkling of mozzarella, layer the ravioli. Repeat, ending with sauce and mozzarella. Lots of recipes online if you Google baked ravioli.

Still need to make and add layers of meat and sauce. And wouldn't the extra layer of ravioli flour make a very past-y and chewy casserole? I used penne the other day because the store was sold out of flat lasagna noodles and the pasta layer was way too dense.

Good points. I could use pre-cooked noodles, I suppose.

Just don't add too much ravioli. And go easy on the cheese if using cheese-stuffed ravioli.

on one of the later Good Eats show: I didn't think it looked all that appealing.

There are lasagna noodles on the market that don't need to be boiled first: they kinda work, if you don't mind a somewhat cardboard texture.

Are you thinking of using the pre-made ravioli in place of the lasagna noodles, then covering them with a sauce? I'm not a purist, especially when it comes to Italian or Italo-American food - they both come down to pasta with cheese and a sauce: the pastas are just different shapes!

One minute on High, with Quick Release. I add spinach and cheese after it’s done.