Recipe by Chohertz
Another recipe from Real Simple magazine from a few years ago. Super fast weeknight supper. Using cheese ravioli instead of traditional lasagna noodles condenses three steps into one. Using the ravioli straight from the freezer could not be more simple. Easily adapted to whatever addins/substitutions you like. I use my own homemade pasta sauce, quickly wilt fresh spinach in the microwave, and throw in some olives, mushrooms or whatever I might have on hand. You could add browned ground beef or italian sausage to the pasta sauce if you wanted it a meaty lasagna.
Top Review by ItsGottaBeQuick
5 stars for ease, taste, and inexpensive! Yummm! My extremely picky 2 yr old wouldn't eat it, but she doesn't eat much. My 4 yr old liked it though! I only put half the spinach in for fear of it being too spinachy for us. I also shredded a little bit of carrot and put in. I used a can of Hunt's new spicy sauce and it was great! The ease of this recipe is going to make it a new regular in our house! It's even something you could serve guests. Only problem I had was the spinach I had was very stringy. Perhaps it wasn't chopped? Next time I will make sure I chop it up first.
- 1 (26 ounce) jar pasta sauce
- 1 (30 ounce) bag frozen cheese ravioli
- 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
- 1 (8 ounce) bag mozzarella cheese, shredded
- 1⁄2 cup parmesan cheese, grated
Directions See How It's Made
- -Heat oven to 350°F
- -Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce.
- -Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese.
- -Cover with another layer of ravioli and the remaining sauce and cheese.
- -Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.