This week I am sharing a fast and easy way to serve Italian to the family. By using frozen ravioli, spaghetti sauce, and cheese, you can have a tasty and simple lasagna. I recently purchased a large bag of frozen spinach and mozzarella ravioli from our local Costo. I also had a bag of Sargento Bistro Blend Italian Pasta Cheese – with Authentic Italian Herbs (made with natural low moisture part -skim mozzarella, aged provolone and Parmesan cheese). I had previously bought the bag of cheese knowing I wanted to make something “Italian” but did not know what. So, after a little thinking, I decided to combine and layer the ingredients for a “lasagna” dish. It was GREAT! My parents had just arrived from Texas and this was our first meal together. It was a nice meal to share with family and a hit with everyone.
Spinach Ravioli Lasagna
- spinach and mozzarella frozen ravioli (You can use cheese filled, beef filled, spinach filled, etc. Any variety works.)
- 8 oz Italian blend shredded cheese (I used Sargento Bistro Blends Italian Pasta Cheese with Italian Herbs.)
- 1 jar of spaghetti sauce
- Preheat oven 350. Spray cooking spray in a glass 9×13 baking dish.
- Pour a thin layer of spaghetti sauce on the bottom of the baking dish.
- Next, layer with frozen ravioli – use enough to cover the baking dish. (No need to cook ravioli first. Just layer with the ravioli still frozen.)
- Pour a spaghetti sauce over ravioli. Be generous with your sauce, but leave some to cover the next layer.
- Sprinkle your Italian cheese blend over the sauce. If you do not have a cheese with Italian herbs, then use some Italian seasonings here, to add flavor.
- Put another layer of ravioli over the cheese.
- Layer with remaining spaghetti sauce.
- Finish with a final layer of shredded cheese. Again, if you want, sprinkle some extra Italian seasonings on top for added flavor.
- Bake at 350 for approximately 30 minutes.
I served the ravioli lasagna with a large salad and garlic bread. It was a winning dinner.
I am looking forward to your recipes, this week. Thanks for linking up!