Did you know that you can use ravioli to make lasagna? It is incredibly easy; the preparation time was only 10 minutes. You can use marinara sauce if you want to make vegetarian lasagna, or you can use meat sauce. I used a chunky meat sauce I had stored in my freezer. You could you store bought sauce or your own homemade sauce depending on what you have available.
Ravioli lasagna is a great weeknight meal. The best part is that it is easy to make enough to serve a crowd. You could add in sauteed mushrooms, zucchini or other vegetables if you want.
I made this dish using ravioli given to me by Giovanni Rana Pasta. They also gave samples to my friend Anne, and we decided it would be fun to prepare the cheese ravioli two different ways. Anne created a recipe for Skillet Ravioli with Bacon & Roasted Bell Peppers. You can get that recipe on on her site ASquared.
Anne’s Skillet Ravioli with Bacon and Roasted Red Bell Peppers
You will need:
2 (12 ounce) bags of Fresh Ravioli (either cheese or cheese and spinach)
2-3 cups Marinara or Bolognese
2 cups Spinach
1/2 cup sliced to shredded Mozzarella
3 tablespoons shredded Parmesan
Step 1:
Heat oven to 350 degrees. Then pour a thin layer of sauce in the bottom of a casserole dish. Then add a layer of ravioli on top. I used fresh ravioli. You do not need to boil them first. Add a layer of spinach on top. Continue layering sauce, ravioli, and spinach until you have used all of the ravioli. Then spread sauce over the top of the ravioli, and top with the mozzarella and Parmesan.
Step 2:
Bake for 40 minutes, then serve.
