Layered Cheese Ravioli “Lasagna”


Layered cheese ravioli lasagne

“Listen to the mustn’ts, child. Listen to the don’ts. Listen to the shouldn’ts, the impossibles, the won’ts. Listen to the never haves, then listen close to me… Anything can happen, child. Anything can be.” –Shel Silverstein

This recipe/photo is from LDS Living Magazine.

Serves 6–8; Prep Time: 10 minutes

For a meaty version, use purchased tomato and sausage pasta sauce.

•    2 (24-ounce) bottle purchased tomato and basil pasta sauce
•    1 (27.5-ounce) bag of frozen cheese ravioli, unthawed
•    optional: 1 (10-ounce) box frozen spinach, thawed, drained, and chopped fine
•    2 ounces finely grated Parmesan cheese

Coat a 9×13-inch casserole dish with no-stick cooking spray. Pour half of the pasta sauce into dish (about 2 cups). Layer half of the ravioli and half of the spinach, if using. Repeat with 2 cups of sauce, remaining ravioli, remaining spinach, and remaining 2 cups of sauce. Sprinkle top with Parmesan cheese. Top with foil and bake for 40 minutes at 350º F. Remove foil and bake an additional 10 minutes. Let rest for 10 minutes before serving.

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