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.
Is the ravioli Cooked first or no? you just put it in cold? can you do it with Frozen ravioli too? and maybe just extend baking time?
I like lasagna. It's like spaghetti, but with more meat and cheese. How can you go wrong with that?
Yea i love it, it's probably what kicked up my cholestorol ;)
Aussome pictures look like they are from a recipe book! Cool idea too,
Lasagna with ravioli? That's... awesome.

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