Ravioli Lasagna

By Julie Van Rosendaal on May 10, 2010
This is as fast and easy as it gets. If you like, use any kind of cooked veg as well as or in place of the spinach – a container of roasted tomatoes, peppers, zucchini and eggplant from the Italian market works especially well. This recipe uses store bought ravioli, but you can also use wonton wrappers to make your own stuffed with your favourite filling.


ravioli lasagnaINGREDIENTS:

1 large jar good-quality tomato sauce
2 16-18 oz. bags fresh or frozen large ravioli, with any sort of filling
1 pkg. frozen chopped spinach, thawed
1 cup grated part-skim mozzarella
½ cup grated Parmesan


DIRECTIONS:

1. Preheat oven to 350°F.

2. Spray a 9”x13” baking dish with nonstick spray, and spread about a third of the tomato sauce over the bottom.

3. Lay half the ravioli in a single layer over top. Sprinkle with the spinach and half the cheese, another third of the sauce and then the remaining ravioli, sauce and cheese.

4. Cover with foil and bake for 20 minutes, then uncover and bake another 10 minutes, until golden and bubbly.

Serves 6.



By Julie Van Rosendaal| May 10, 2010

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