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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I got this recipe from Dinner and a Movie . It's not the same as traditional lasagna, but not bad for a quick midweek meal. I made just a couple changes, my family enjoyed it. Serve with a green salad and crusty bread and you're good to go! I used more sauce than the original recipe (I used a 4 lb. jar), but that is a personal preference. I also used frozen ravioli and adjusted the cooking time because my local store was out of the refrigerated. Ingredients:
1 (26 ounce) jar pasta sauce |
2 (20 ounce) bags refrigerated large cheese ravioli |
1 (10 ounce) package frozen spinach, thawed and drained with excess water squeezed out |
1 (8 ounce) bag shredded mozzarella cheese (i used more) |
1 (6 ounce) can sliced olives |
1/2 cup grated parmesan cheese |
Directions:
1. Heat oven to 375 degrees.
2. Spoon a thin layer of sauce over bottom of a 9x13 baking dish.
3. Cover with a single layer of ravioli.
4. Top with half the spinach, half the olives, half the mozzarella, and a third of the sauce.
5. Repeat with another layer of ravioli, the remaining spinach, olives and mozzarella, and half the remaining sauce.
6. Top with a final layer of ravioli and the remaining sauce (not all of the ravioli may be needed).
7. Sprinkle with the parmesan cheese. I also topped it with more mozzarella.
8. Cover with foil and bake for 30 minutes. (I baked 45 minutes to compensate for the frozen ravioli).
9. Uncover and bake until bubbly, 5 to 10 minutes longer.
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