 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
this takes the work out of preparing lasagna on a week night.... Ingredients:
2 cups pasta sauce, divided |
16 ounces ricotta cheese |
10 ounces frozen spinach, chopped, thawed, drained |
2 large eggs, beaten |
salt and pepper |
1/2 cup grated romano cheese |
18 ounces frozen cheese ravioli |
1/2 cup shredded mozzarella cheese |
Directions:
1. spread 1/2 cup pasta sauce in a 5 deep 8x8 baking dish.
2. In a bowl, blend ricotta, spinach, eggs, salt, pepper and romano or parmesan cheese.
3. layer one third of the ravioli in the baking dish.top with half the ricotta mixture -
4. repeat layering, ending with remaining third of ravioli.
5. spoon remaining pasta sauce over top; sprinkle with mozzarella.
6. cover with aluminum foil and bake at 375* for 40 minutes.
7. remove foil and continue baking an additional 10 minutes.
|
|