Introduction: Last-Minute Lasagna
Lasagna is one of my favorite comfort foods but it's always best when somebody else makes it for me. Cooking the noodles and spreading the cheese seems to take forever. Using ravioli eliminates this thankless task. In ten minutes I can layer the pasta with jarred sauce, pre-shredded mozzarella, (no more skinned knuckles from the grater), and frozen spinach. The only real time commitment is waiting for the dish to come out of the oven. -- Kate Merker, Associate Food Editor, Real Simple
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You, a spontaneous entertainer? Never. But you may change your mind with this lasagna, which you can whip together for the neighborhood basketball team in the fourth quarter with time to spare. Using cheese ravioli instead of traditional lasagna noodles condenses three steps into one: You don't have to boil the noodles or mix and layer the filling. Just build, bake, and serve.
1 24- or 26-ounce jar pasta sauce
2 18- or 20-ounce bags refrigerated large cheese ravioli
1 10-ounce box frozen chopped spinach, thawed and excess water squeezed out
1 8-ounce bag shredded mozzarella
1/2 cup (2 ounces) grated Parmesan
Step 1: Spoon
Heat oven to 375 degrees F. Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish.
Step 2: Cover
Cover with a single layer of ravioli.
Step 3: Top
Top with half the spinach, half the mozzarella, and a third of the remaining sauce.
Step 4: Repeat
Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce.
Step 5: Top, Sprinkle
Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan.
Step 6: Bake
Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes.
Step 7: Cool, Serve
Let cool 5 minutes before spooning onto individual plates.