Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Weeknight Ravioli Lasagna




Source of Recipe


All You, 2/19/10






List of Ingredients



• 1 1/4 cups marinara sauce
  
• 1 20-oz package refrigerated cheese ravioli
  
• 1 10-oz box frozen chopped spinach, thawed and squeezed dry
  
• 8 oz shredded part-skim mozzarella
  
• 1/4 cup grated Parmesan
  






Instructions



1. Preheat oven to 375. 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 won spinach and half of mozzarella. Repeat with remaining ravioli, marinara and mozzarella. Sprinkle top with Parmesan.
   
2. Cover dish with foil and bake for 30 minutes. Remove foil and bake until bubling, about 10 minutes longer. Let cool for about 5 minutes before slicing.
   






Final Comments


Serves: 4

Change fillings: Swap in a meat, chicken or veggie variety of ravioli if you like. Pumpkin ravioli adds an extra shot of flavor, color and nutrients.

Spice it up: If you like a bit of heat, use a spicy tomato sauce. Look for fra diavolo on thejar (it means devil's brother in Italian).