Prep 5 mins
Cook 45 mins
I got this recipe from "Dinner and a Movie". It's not the same as traditional lasagna, but not bad for a quick midweek meal. I made just a couple changes, my family enjoyed it. Serve with a green salad and crusty bread and you're good to go! I used more sauce than the original recipe (I used a 4 lb. jar), but that is a personal preference. I also used frozen ravioli and adjusted the cooking time because my local store was out of the refrigerated.
- 1 (26 ounce) jar pasta sauce
- 2 (20 ounce) bagsrefrigerated large cheese ravioli
- 1 (10 ounce) package frozen spinach, thawed and drained with excess water squeezed out
- 1 (8 ounce) bagshredded mozzarella cheese (I used more)
- 1 (6 ounce) cansliced olives
- 1⁄2 cup grated parmesan cheese
- Heat oven to 375 degrees.
- Spoon a thin layer of sauce over bottom of a 9x13 baking dish.
- Cover with a single layer of ravioli.
- Top with half the spinach, half the olives, half the mozzarella, and a third of the sauce.
- Repeat with another layer of ravioli, the remaining spinach, olives and mozzarella, and half the remaining sauce.
- Top with a final layer of ravioli and the remaining sauce (not all of the ravioli may be needed).
- Sprinkle with the parmesan cheese. I also topped it with more mozzarella.
- Cover with foil and bake for 30 minutes. (I baked 45 minutes to compensate for the frozen ravioli).
- Uncover and bake until bubbly, 5 to 10 minutes longer.
Delicious and easy - the perfect meal for a Monday night! We skipped the spinach and olives and used twice the pasta sauce and mozzarella! Everyone loved it! Thanks for sharing this keeper!