 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
I came up with this recipe when I wanted to make lasagna, but forgot to buy the pasta. I had mushroom ravioli in the freezer. I used a homemade mushroom sauce to keep it vegetarian. You can change up the veggies, ravioli, sauce, and add sausage. Also, may need a little more sauce and cheese depending on how liberal you are in your layering. Ingredients:
25 ounces package frozen ravioli |
3 cups pasta sauce |
2 -3 cups shredded mozzarella cheese |
1/2 cup shredded parmesan cheese |
1/2-3/4 cup ricotta cheese |
2 -3 tablespoons prepared pesto sauce |
1/2 cup chopped onion, sauteed |
1/2 cup frozen chopped spinach, thawed and drained |
1/2 cup diced zucchini, sauteed |
Directions:
1. Preheat oven to 350 degrees.
2. Boil ravioli in salted water according to package. Drain well and lay out in an even layer on paper towel or parchment paper to dry for about 5 minutes.
3. Combine Ricotta and pesto. Mix well.
4. Using a 2.5 quart baking dish, place a thin layer of sauce on the bottom of dish. Place a single layer of ravioli on top of sauce. Top with vegetables. Dot Ricotta mixture on top of vegetables. Top with about half the sauce. Sprinkle half of mozzarella and Parmesan on top of sauce.
5. Layer remaining ravioli, sauce and cheese.
6. Bake uncovered until bubbly, about 15 minutes.
|
|