EASY RAVIOLI LASAGNA
20 ounces frozen ravioli, or more if needed
24 ounces spaghetti sauce
15 ounces ricotta cheese
8 ounces loosely frozen spinach
1 clove minced garlic
8 ounces shredded mozzarella cheese
In bottom of either one 9 x 13 or two 8 x 8 inch baking dishes spread a spoonful of spaghetti sauce.
Top with one layer of frozen ravioli. In a medium bowl mix ricotta cheese, spinach and garlic.
Mix well. You may need to break up the spinach in the bag by hitting it with a frying pan or
rolling pin first. Spread half the ricotta mixture over the ravioli. Sprinkle with 1/3 of the cheese.
Pour over 1/2 of the spaghetti sauce. Repeat with another layer of ravioli, the other half of the
ricotta, 1/3 of the cheese and the other half of the spaghetti sauce. Top with remaining 1/3
of the cheese. Cover with foil and bake at 375 for 30 minutes. Remove foil and bake another
10 minutes.
If freezing one of the 8 x 8 dishes wrap tightly in plastic wrap and foil. Label and freeze. To bake,
keep frozen. Cover with foil and bake at 375 for 1 hour. Remove foil and bake another 20 - 30
or until bubbly and the ravioli are cooked through.
Let's Cook YouTube Video
20 ounces frozen ravioli, or more if needed
24 ounces spaghetti sauce
15 ounces ricotta cheese
8 ounces loosely frozen spinach
1 clove minced garlic
8 ounces shredded mozzarella cheese
In bottom of either one 9 x 13 or two 8 x 8 inch baking dishes spread a spoonful of spaghetti sauce.
Top with one layer of frozen ravioli. In a medium bowl mix ricotta cheese, spinach and garlic.
Mix well. You may need to break up the spinach in the bag by hitting it with a frying pan or
rolling pin first. Spread half the ricotta mixture over the ravioli. Sprinkle with 1/3 of the cheese.
Pour over 1/2 of the spaghetti sauce. Repeat with another layer of ravioli, the other half of the
ricotta, 1/3 of the cheese and the other half of the spaghetti sauce. Top with remaining 1/3
of the cheese. Cover with foil and bake at 375 for 30 minutes. Remove foil and bake another
10 minutes.
If freezing one of the 8 x 8 dishes wrap tightly in plastic wrap and foil. Label and freeze. To bake,
keep frozen. Cover with foil and bake at 375 for 1 hour. Remove foil and bake another 20 - 30
or until bubbly and the ravioli are cooked through.
Let's Cook YouTube Video
