Ravioli Lasagne
OK, I admit it. I love Chef Boyardee’s Ravioli. I know, I know! I advocate for many styles of cooking and recipes that are both easy and quick to prepare.
But there was a time in my life when I lived alone, was always on the go, and never had time to eat, let alone prepare a meal. Sure, on Sunday morning I would cook a big pot of chili, or bean soup, or maybe make a big skillet of Swiss Steak. But I always loved Chef Boyardee Ravioli. That, along with hot dogs, made up my menu on a lot of days.
Finding this old recipe brought back memories of those times. I haven’t made this in a while, but it is a very good recipe that is not only easy to prepare, but very good in the bargain. And kids really love it. I have made it on many occasions for my grandkids…
Ravioli Lasagne
1 pkg (9 oz) Contadini refrigerated beef and garlic ravioli.
1 cup low fat ricotta cheese
1 cup frozen chopped spinach, thawed and squeezed dry.
1 egg, lightly beaten
1 3/4 cups of your favorite marinara sauce. (I use Paul Newman’s)
1/3 cup Parmesan cheese.
Cook ravioli according to package directions, drain and keep warm, divide into two portions
Combine ricotta cheese, spinach, and egg in a medium bowl.
Layer half of ravioli and half of marinara sauce in a greased 8X8-inch baking dish.
Spread cheese filling over sauce.
Repeat for second layer, and sprinkle with cheese.
Bake in a preheated 359 degree oven for 25-30 minutes or until cheese is golden brown.
Let stand for 10 minutes before serving.
Great with a small tossed green salad and garlic bread.
Enjoy…
Peace,
Charlie~
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