Dinner tonight was amazing! I love ravioli and I love lasagna the combo is out of this world. I made one slight change and went with beef filled ravioli instead of cheese this time around. I love meals that you can assemble, clean up the kitchen and bake when you're ready to eat. Dishes tonight were a breeze.
Download "Ravioli Lasagna"
Ingredients
2 cups pasta sauce, divided
16 oz container ricotta cheese
10 oz pkg. frozen, chopped spinach, thawed and drained
2 eggs, beaten
salt and pepper to taste
1/2 cup grated Romano or Parmesan cheese
18 oz bag frozen cheese ravioli
1/2 cup shredded mozzarella cheese
Directions
Spread 1/2 cup pasta sauce in a 5" deep, 8"x8" baking dish. In a bowl, blend ricotta, spinach, eggs, salt, pepper and Romano or Parmesan cheese. Layer one-third of the ravioli in the baking dish; top with half the ricotta mixture. Repeat layering, ending with remaining third of ravioli. Spoon remaining pasta sauce over top; sprinkle with mozzarella. Cover with aluminum foil and bake at 375 degrees for 40 minutes. Remove foil and continue baking an additional 10 minutes. Makes 4 servings.
2 comments:
I'm trying this. As a matter of fact, I'm writing it on my menu for next week RIGHT NOW!
When you mentioned it on your weekly menu I was intrigued. I love both dishes but will not make lasagna. It over seems very daunting.
I would use the meat ravioli too. God knows my family would revolt without some meat on the plate.
Ok this is very different from what I make and sounds SO much better....I do just the lazy way of cooking the ravioli, layering it in a cassarole with mozzarella & sauce. I think the meat ravioli is probably better in this dish, that's a lot of cheese otherwise! I def. bookmarked this to make very soon!
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