If you, like me, are a lasagna fan but rarely have the gumption to make one from scratch on a regular weeknight, this is your answer. It’s easy to pick up a package of fresh ravioli and layer them (without boiling) with tomato sauce, cheese, and any other ingredients you might otherwise put in your lasagna. It takes about five minutes to assemble and slide into the oven-kids will enjoy getting in on the ravioli-layering action.
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 is pretty fab. Experiment with different varieties of fresh ravioli and different types of sauces. This also freezes very well – assemble, wrap and freeze, then bake from frozen, adding a few minutes to the cooking time.
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
Preheat oven to 350°F.
Spray a 9”x13” baking dish with nonstick spray, and spread about a third of the tomato sauce over the bottom. 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. Cover with foil and bake for 20 minutes, then uncover and bake another 10 minutes, until golden and bubbly. Serves 6.