After a full day, I’m all about an easy-to-prepare dinner.  Many times when I get home, Bill has already started dinner (bless his heart).  Last night, neither one of us felt like cooking, but after looking through our freezer and seeing a bag of five cheese ravioli, I remembered a recipe that I bought the ravioli for.  And, the best part was, it was simple and we were eating dinner about a half-hour later!

It’s nothing fancy, but we usually don’t like “fancy” around here.  It calls for cheese ravioli, but I don’t see why you couldn’t use beef or some other kind of meat-type ravioli.  My ravioli weren’t large, so it took more than 12 to cover the bottom of the dish.  It also calls for spinach, so I only put spinach on half of the lasagna, knowing Zach would not eat it if there was spinach in his!  You could really do so much more with this recipe and add in different ingredients of your choice if you wished.  Anyway, enjoy!

Last-Minute Lasagna

1 26 oz. jar pasta sauce
1 25-30 oz. bag frozen large cheese ravioli, unthawed
1 10 oz. box frozen chopped spinach, thawed and squeezed dry
1 8 oz. bag shredded mozzarella
1/2 cup grated Parmesan

Heat oven to 350 degrees.  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.

Yield:  Makes 6 servings.

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