Friday, August 13, 2010

Beth's Last-Minute Lasagna

Makes 8 servings

2 26-oz. jars of pasta sauce
2 30-oz. bags frozen large cheese ravioli, unthawed
2 10 oz. boxes frozen chopped spinach, thawed and squeezed dry
16 oz. shredded mozzarella
1/2 cup grated parmesan

Heat oven to 350 degrees. Coat a 9 x 13 inch baking dish with cooking spray and spoon in a third of the sauce. Arrange half the ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese. Cover with foil and bake 25 minutes. Uncover and bake 5-10 minutes more or until bubbly.

No comments: