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!
Adding spinach to cheesy, saucy lasagna is a great way to get your child eating green. Use convenience items such as jarred pasta sauce, cheese ravioli, and frozen chopped spinach as your layers.
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Other: 35 Minutes
- Calcium: 507mg
- Calories: 385
- Calories from fat: 40%
- Carbohydrate: 35g
- Cholesterol: 56mg
- Fat: 17g
- Fiber: 4g
- Iron: 3mg
- Protein: 22mg
- Saturated fat: 8g
- Sodium: 1183mg
- 1 24- or 26-ounce jar pasta sauce
- 2 18-20-ounce refrigerated large cheese ravioli
- 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
- 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.
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