1 10-ounce box frozen chopped spinach, thawed and excess water squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup (2 ounces) grated Parmesan
How to Make It
Heat oven to 375° F.
Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce. Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.
I'm changing this to be my normal lasagna from now until eternity! Since a 9x13 is too big for my family I made it in 2 brownie pans and froze one for later... didn't have any issue with overflow. I did however use fresh spinach instead of frozen as I had fresh on hand. Also added in some browned ground round & Parmesan cheese to the sauce before assembly.
Loved it and the family did too! Added mushrooms to the recipe since we love them too. Was super easy and a family favorite! Bought the the two bags of ravioli but the ones i did not use i froze to use for another time. Used a spaghetti sauce we liked so it wouldn't be a surprise and also used two boxes of spinach and more cheese. Thanks so much!
We were disappointed in this dish. The ravioli was still tough at the end of the baking time. I wish I had precooked it (though it wouldn't be a "quick" dish anymore!). Also, 2 packages of ravioli is too much (as it says in the recipe); I had leftover ravioli - a waste of an expensive ingredient. DH didn't much care for it, and neither did I.
This was a tasty dish with good payoff for the effort. I ended up using almost 2 jars of sauce, so have an extra jar on hand. I also added some ground beef and Italian herbs to the middle layer and added extra mozzarella cheese. Next time I will skip the spinach.
For making in a 9x13 pan, I would definitely suggest that you use a pan deeper than you need. I used a casserole dish filled to the top and my oven has a big mess now.
It is easily adaptable to the amount you need. I see this as a dish I would make once a month, varying the ravioli flavors.
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