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
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:
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.
4 thoughts on “Frozen Shortcuts: Baked Ravioli “Lasagna””
This is such a good idea!
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The ravioli goes in still frozen? This sound delish, will try.
Yes, makes prep easier, but then it’s a 45-minute baking time. Prep takes a bit longer than if you boiled them first, but baking time is shorter
This is a great idea!
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