Last-Minute Lasagna




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.

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    10 years ago on Introduction

    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?


    14 years ago on Introduction

    I like lasagna. It's like spaghetti, but with more meat and cheese. How can you go wrong with that?


    Reply 13 years ago on Introduction

    Yea i love it, it's probably what kicked up my cholestorol ;)


    13 years ago on Introduction

    Aussome pictures look like they are from a recipe book! Cool idea too,