Ravioli Lasagna with Ricotta and Spinach
This easy Ravioli Lasagna with ricotta and spinach goes straight from the freezer to the oven in just minutes! There's no need to boil the ravioli first -- just layer the stuffed pasta with cheese, veggies, and marinara sauce, then bake it until bubbly. The hearty and satisfying vegetarian casserole tastes like lasagna! Serve the baked ravioli alongside garlic bread and a simple green salad for an easy weeknight dinner.
15 oz ricotta cheese
2 c shredded mozzarella
1/2 c grated Parmesan cheese
1 T chopped fresh basil
1/2 t salt
1/2 t garlic powder
Pinch ground nutmeg
24 oz marinara sauce
24 oz frozen cheese ravioli
- Preheat oven to 400° F. Spray a 9-inch by 13-inch baking dish with cooking spray; set aside.
- Squeeze all of the liquid out of the spinach. I like to use a dish towel for this, and just keep...
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