Refrigerated ravioli offers a fun twist to classic lasagna that's ready in 1/3
the time - no need to pre-boil pasta or bake for an hour. Truly a simple one-pan
recipe for weeknight comfort food your family will love.
1 1/4 pounds lean ground beef
1/2 cup diced onion
1 tablespoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can (14.5 ounces) Del Monte® Diced
Tomatoes, not drained
1 can (6 ounces) Contadina® Tomato Paste
1 teaspoon sugar
20 ounces refrigerated cheese ravioli, uncooked
1 can (14.5 ounces) Del Monte® Cut
Green Beans, drained
3 cups (12 ounces) shredded mozzarella cheese
Brown beef with onion, garlic, salt and pepper in a 3-inch deep 10-inch skillet
or Dutch oven. Spread meat evenly in pan; remove from heat.
Stir together diced tomatoes, tomato paste, 2 cups water and sugar in a medium
Arrange half of ravioli evenly over meat. Top with half of sauce. Layer all green
beans, half of mozzarella and then remaining ravioli, sauce and mozzarella.
Cover and bring to a simmer over medium heat. Reduce heat and simmer gently for
Remove from heat; let stand for 10 minutes.
Cut into wedges and serve.
Serves 6 | Prep Time: 10 min. | Cook Time: 25 min. | Stand Time: 10 min.
Variation: To make Extreme Cheese Ravioli Lasagna, prepare recipe as directed,
except dollop 1 cup ricotta cheese by heaping Tbsp., over lasagna after first 10
minutes of simmer time in Step 4. Cover and simmer remaining 5 minutes.
Recipe and photo credit:
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