This was a tasty dish with good payoff for the effort. I ended up using almost 2 jars of sauce, so have an extra jar on hand. I also added some ground beef and Italian herbs to the middle layer and added extra mozzarella cheese. Next time I will skip the spinach. For making in a 9x13 pan, I would definitely suggest that you use a pan deeper than you need. I used a casserole dish filled to the top and my oven has a big mess now. It is easily adaptable to the amount you need. I see this as a dish I would make once a month, varying the ravioli flavors.
OtteratC Posted: 11/06/08
peaches09 Posted: 09/08/09
We were disappointed in this dish. The ravioli was still tough at the end of the baking time. I wish I had precooked it (though it wouldn't be a "quick" dish anymore!). Also, 2 packages of ravioli is too much (as it says in the recipe); I had leftover ravioli - a waste of an expensive ingredient. DH didn't much care for it, and neither did I.
MStPierre Posted: 10/13/09
It's ok - I think a lot of it depends on the quality of the raviolis and sauce you use. I wouldn't make it for company, that's for sure.
CloverDoll Posted: 06/12/13
I'm changing this to be my normal lasagna from now until eternity! Since a 9x13 is too big for my family I made it in 2 brownie pans and froze one for later... didn't have any issue with overflow. I did however use fresh spinach instead of frozen as I had fresh on hand. Also added in some browned ground round & Parmesan cheese to the sauce before assembly.
talkycat Posted: 07/07/12
Loved it and the family did too! Added mushrooms to the recipe since we love them too. Was super easy and a family favorite! Bought the the two bags of ravioli but the ones i did not use i froze to use for another time. Used a spaghetti sauce we liked so it wouldn't be a surprise and also used two boxes of spinach and more cheese. Thanks so much!
jmulligan Posted: 07/28/13
It was really yummy, but it is not 350 something calories. It's well over 600 if you cut it into 6 servings. I also had to use 2 jars of sauce.