With just a few ingredients (4), this amazing, delicious Weeknight Ravioli Lasagna can be on the table in less than an hour.
You know about the love affair I have with lasagna, right? My search for that perfect, gooey, rich, carb-loaded layered dish?
By my count, there are at least seven lasagna dishes peppered throughout this little world of mine.
There are those I made as guilty pleasures for myself (the Lasagna with Asparagus, Leeks and Morels, for example), knowing that I’d be the only one to enjoy it since I live with a pair of ruffians who care nothing for the finer vegetables.
There are those that I made in hopes of finding the ‘ultimate’ lasagna; one that had the perfect combination of cheeses, meat and sauce. That led me to Cook’s Illustrated’s Lasagna Bolognese. It had all the elements, but lacked the over-the-top flavor I was looking for.
And so it went, try after try after try with little to show for my efforts except hours of prep, lots of clean-up and a bit of discouragement.
The good news? There were no expectations with this lasagna. When a recipe involves throwing together four ingredients and baking them, it’s hard to set the bar too high.
To pull this dish together, grate a bunch of cheese, heat up a bunch of pasta sauce, wash a bunch of spinach and pull out a bag (or two) of frozen ravioli (I used one bag of meat ravioli and one of cheese and spinach).
Starting with the pasta sauce, and ending with the cheese, layer the ingredients until your casserole dish is nice and full. Bake and eat.
Yeah, it’s that simple.
Ah, the glories of comfort food made even better because of its ease of preparation. Seriously. I had a feeling that this would be a good family meal, but didn’t really expect it to be as fantastic as it was. Because of the greenery, of course, Sophie was put off at first, but she tried some, picked out the bigger bits of spinach and declared it good. That’s all it took to be a win in my book.
The only suggestion I’d make is to use more pasta sauce. I like my lasagna really saucy.
The verdict? Two thumbs-up.
What I’d Do Different Next Time
I’d double the amount of sauce used.
- 2½ cups pasta sauce
- 6 cups frozen meat or cheese ravioli (no need to thaw)
- 3 cups fresh spinach
- 1½ cups mozzarella cheese, shredded
- Spread ½ cup hot pasta sauce into a greased 11x7-inch baking dish. Layer with 3 cups frozen ravioli, 1½ cups fresh spinach, ½ cup mozzarella cheese and 1 cup hot pasta sauce.
- Repeat layers.
- Sprinkle top with ½ cup mozzarella.
- Bake, uncovered, at 350 degrees for 45 minutes or until edges are bubbly and cheese melted. Let stand 5 minutes before serving.
I didn’t tell the whole truth up there, you know. I omitted the fact that I eventually did find the ultimate lasagne. It just wasn’t in a magazine. It was, instead, shared to my by one of you, a friend of Taking on Magazines named Lisa. Her Lasagne D’Italia is my guilty pleasure.