I first found the original version of this recipe in a Real Simple magazine at least five years ago and noticed that it’s also now at myrecipes.com. Not only is it super easy, it’s super cheesy…and a great way to make lasagna when you don’t have a lot of time! It’s actually made with frozen cheese ravioli instead of lasagna noodles. And there’s some chopped spinach in there, too. I use more Parmesan and Mozzarella cheese than the original recipe calls for, since I’m such a cheese-lover, and I love all that extra cheesiness!
And of course this recipe has pasta sauce in it–I used one of the new sauces I received from Bertolli®. They recently came out with four sauces inspired by the aromas and flavors of Tuscany: Bertolli® Riserva Premium Sauces. The flavors include: Balsamic Vinegar with Caramelized Onions, Asiago Cheese with Artichokes, Porcini Mushroom with White Truffle Oil, and Marinara with Parmigiano-Reggiano Cheese. I used the Marinara sauce in this recipe and it has a wonderful rich flavor. In addition to the Parmigiano-Reggiano cheese, this sauce is made with extra-virgin olive oil, finely crushed garlic, and vine-ripened tomatoes. I’m looking forward to trying the other sauces in some other recipes!
This ravioli lasagna makes a great meal with a salad and some garlic bread. Hope you have a chance to give it a try!
EASY, CHEESY RAVIOLI LASAGNA by NancyC, adapted from MyRecipes and Real Simple
Makes a 9 x 13″ pan
- 1 (24-ounce) jar pasta sauce
- 1 (25-ounce) bag frozen cheese ravioli, unthawed (or you can use beef ravioli)
- 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
- 1 cup (4 ounces) finely shredded Parmesan cheese
- 3 cups (12 ounces) shredded Mozzarella cheese
Preheat oven to 350 degrees. Coat a 13 x 9 inch pan or baking dish with cooking spray and spoon in a third of the sauce, covering bottom of pan evenly.
Arrange half of the ravioli on top of the sauce (I arrange mine in rows) and scatter half of the chopped spinach evenly over the ravioli. Then top with half of the Parmesan and Mozzarella cheeses and another third of the sauce. Cover with another layer of ravioli (use up the remaining half), then the remaining spinach and sauce. Sprinkle the remaining cheeses evenly over the top.
Cover with foil and bake at 350˚F for 30 minutes. Uncover and bake 10 minutes more or until bubbly.
This lasagna is so yummy and cheesy and tastes especially good on a chilly day–it really warms you up! And you’d never realize when you taste it that it’s so easy to make! Don’t you love recipes like that–when the end result seems like it took hours to make–but in reality comes together in no time? Do you have any favorite recipes like that?
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