1 10-oz. box frozen chopped spinach, thawed and squeezed dry
8 ounces shredded part-skim mozzarella
1/4 cup grated Parmesan
How to Make It
Preheat oven to 375°F. Lightly grease an 8-inch-square baking dish. Spoon 1/4 cup marinara sauce over bottom of dish. Cover with half of ravioli. Spread half of remaining sauce over ravioli. Sprinkle on spinach and then half of mozzarella. Repeat with remaining ravioli, marinara and mozzarella. Sprinkle top with Parmesan.
Cover dish with foil and bake for 30 minutes. Remove foil and bake until bubbling, about 10 minutes longer. Let cool for about 5 minutes before slicing.
Made it tonight. I used a whole jar of marinara instead of 1-1/4 cups and it was very dry. I guess it could be because I didn't notice that it said to use an 8" square pan. I looked at the picture and immediately got out the 9 x 13. The taste was good but not delicious due to the dryness, especially around the edges where it overcooked from the lack of sufficient sauce. I don't think I will attempt it again.
Read reviews... Added some leftover ricotta and a little extra spice to the two layers... A very light sprinkling of "real" salt & season salt, pepper, garlic and used fresh Mozzarella. Yum! way better than plain ravioli and sauce. Plus it's not watery like my ravioli normally turns out. Really fast prep time and super easy to cook. Definitely adding to future menu plans.
I opened up my recipe book to find something to make for dinner. This lasagna was one of the first I found that I had all the ingredients on hand. I put it together in about 15 minutes per recipe and it was terrific. After viewing the comments I did add some seasoning and herbs. Can't wait to finish it up tomorrow.
We made this recipe with cheese ravioli and a thick marinara sauce and it was good. I also served it with baked zucchini and squash. Yum!
But, the reason I gave it 3 stars is because it was very pleasing to everyone the next day. All the flavors meshed over night and when reheated made an awesome meal. I will definitely make it again, maybe trying different kinds of raviolis. And, it's so easy!
I like the idea behind this, but this recipe will need further modification to be good. I think portabella ravioli would taste better than plain cheese ravioli, and I should have used a flavored marinara. I added Italian seasoning, garlic powder, salt and pepper on top of the marinara of each layer, and swapped the plain parmesan for an edgier parmesan-reggiano: it was still bland. The kid liked it, and I loved how easy and quick it was, but it needs more kick before it can become a staple.
Made this recipe but with some changes. Found fresh ravioli was very expensive so substituted frozen ravioli and baked it longer until bubbly. Also substituted jar spagetti sauce for marinara.
Worked well and was a pleaser. The picture in All You is deceiving - the pictured pan looks bigger than the recommended size!
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