Last-minute Lasagna
Ingredients
- 1 (24- to 26-ounce) jar pasta sauce
- 2 (16- to 18-ounce) bags frozen large cheese ravioli
- 1 (10-ounce) box frozen chopped spinach, thawed and squeezed to remove excess water
- 8 ounces shredded mozzarella
- 1/2 cup grated Parmesan cheese
Directions
* Heat oven to 350 degrees.
* Spoon third of pasta sauce into a 9-inch by 13-inch baking dish. Place half of ravioli over sauce in single layer. Top with another third of pasta sauce. Sprinkle with spinach and half the mozzarella.
* Add remaining ravioli in single layer (you may not need all of them). Top with remaining sauce and cheeses. Cover with foil and bake 25 minutes. Uncover and bake until bubbling, about 5 to 10 minutes.
Makes 6 servings.
SOURCE: “Real Simple: Meals Made Easy” (Real Simple Books, 2006)
**You also could use ravioli with flavored pasta, such as green spinach ravioli or red tomato.
One caution: Be certain to squeeze the excess water from the spinach. Frozen spinach retains a tremendous amount of water which will drown your lasagna if not removed.
The easiest way to drain thawed spinach is to place it in the center of a kitchen towel, wrap it tightly, then twist and squeeze for several seconds over a sink. This should remove nearly all the water.
