<p>Wow, that ravioli recipe sounds like a great idea and an even greater idea to pass along to a busy college student!</p>
<p>Do you cook the ravioli first???</p>
<p>No, just put them right in frozen! I guess I forgot to mention you don’t have to use round ravioli, that’s just what we use. Although I don’t know why, it seems like square might work better… :)</p>
<p>Weirdly enough, my kids prefer round ones. How picky is that??!! </p>
<p>But I do buy square too - they have to deal with it. :)</p>
<p>When I heat up Stouffers frozen lasagna, I always put the lasagna pan inside a bigger roasting pan half filled with water. No more dried up or even burnt lasagna noodles after a couple of hours…</p>
<p>I did a lasagna once in a bundt pan lined with phyllo dough. Layer sheets of phyllo brushed with butter, overlapping, all around a bundt pan. Layer in your favorite lasagna ingredients. Fold the edges of the phyllo to seal. If makes a really nice presentation when unmolded and sliced for a buffet or party.</p>