Ravioli Lasagna

Name: Ravioli Lasagna
Yield: 12 servings
Ingredients: 1 jar (24 fl. oz./650 mL) pasta sauce; 1 can (15.5 oz./411 g) petite diced tomatoes, undrained; 2 tsp (10 mL) Italian seasoning; 25 oz. (708 g) frozen cheese ravioli; 2 pkg (8 oz./225 g) frozen spinach, thawed and firmly squeezed dry; 16 oz. (450 g) mozzarella cheese,coarsely grated (4 cups/1 L)

Prep 10 min

Cook 50 min

Ready in 60 min

Think lasagna’s a chore? This recipe makes it easy by layering frozen ravioli instead of noodles. You’ll love how quickly it comes together—and that it’s only $4 per serving.

Ingredients

1 jar (24 fl. oz./650 mL) pasta sauce
1 can (15.5 oz./411 g) petite diced tomatoes, undrained
2 tsp (10 mL) Italian seasoning
25 oz. (708 g) frozen cheese ravioli
2 pkg (8 oz./225 g) frozen spinach, thawed and firmly squeezed dry
16 oz. (450 g) mozzarella cheese,coarsely grated (4 cups/1 L)

Directions

Preheat the oven to 400°F (200°C)
To make the sauce, combine the pasta sauce, diced tomatoes, and Italian seasoning in a 2-qt. (2-L) Micro-Cooker®. Microwave, covered, for 5 minutes, stirring halfway through.
Spoon a third of the sauce into the bottom of the Fully Glazed Stone Rectangular Baker. Place a third of the ravioli, about 10-12, over the sauce in a single layer. Crumble half of the spinach over the raviolis. Top the spinach with a third of the cheese. Repeat.
Place the final layer of raviolis over the top of the cheese. Spread the remaining sauce over the ravioli and top with the remaining cheese. Bake, uncovered, for 1 hour.
Remove the baker from the oven. Let the lasagna rest for 10 minutes before serving.

Yield:

12 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 440, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 50 mg, Sodium 1,200 mg, Carbohydrate 58 g, Fiber 1 g, Sugars 10 g (includes 2 g added sugar), Protein 21 g

Cook's Tips:

Using refrigerated ravioli cuts down the cooking time. Follow the instructions and in step 4, cook for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).

Wrap your leftovers in foil and freeze. After thawing in the refrigerator, bake, covered, at 350°F (280°C) for 25–35 minutes, then uncovered for 10 minutes.

Want to add even more flavor? Try using meat- or spinach-filled ravioli instead of cheese. Ravioli 1 jar (32 fl. oz./946 mL) pasta sauce 1 can (15.5 oz./411 g) petite diced

To go with your lasagna, cut 1 pkg (13.8 oz./391 g) pizza dough into 8 equal strips. Fold the strips in half and twist into 6" (15-cm) sticks. Brush them with 2 tbsp (30 mL) melted butter mixed with 1 tbsp (15 mL) Garlic Parmesan Seasoning. Bake on a sheet pan for 10 minutes.