Frozen Shortcuts: Baked Ravioli “Lasagna”

I have been incredibly busy and will have a post soon with the newest book details. So much fun because it includes some of the favorite recipes from this blog.

Meanwhile, I promised you a lasagna shortcut. How this came about: I had in my freezer mozzarella and sauce leftover from the Christmas Eve lasagna and frozen Spinach Ravioli.

The recipe couldn’t be simpler. Layer and bake!  My fun 7×4 casserole dish easily served 2.  An 8×8 pan would easily serve 4

Frozen Spinach Ravioli Lasagna

  • Frozen spinach ravioli
  • Favorite pasta sauce
  • 8 oz of mozzarella
  • parmesan

Add a layer of sauce in the bottom of the pan, add a layer of ravioli, sprinkle a generous amount of mozzarella. Repeat with a second layer of sauce, ravioli and mozzarella. Top with a generous amount of sauce and finish with a layer of mozzarella and sprinkle the top with parmesan.

Bake at 375 degrees F for 45 minutes, or until the cheese is golden and the internal temperature of the ravioli is 185 or higher.

As always, I recommended putting a pan on the lower rack to catch any drips.

Add some garlic bread:

Garlic Bread

Buy a loaf or make some Crusty Slow-Rise Bread and then slice it length-wise, slather in garlic butter, mozzarella and Parmesan and broil until golden brown.  Yum!

Add a salad and dinner is served.


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