We have the answer to that age-old question right here!
Shared by Karen Lee Puchnick of Lyndora, Pennsylvania, this recipe appears in our book by the same name...What's for Dinner?
Karen says that the prep time is extra short so it's easy to whip up on a busy Tuesday or any day of the week!
Ravioli Lasagna
2 c. pasta sauce, divided
16-oz. container ricotta cheese
10-oz. pkg. frozen, chopped
spinach, thawed and drained
2 eggs, beaten
salt and pepper to taste
1/2 c. grated Romano or
Parmesan cheese
18-oz. bag frozen cheese ravioli
1/2 c. shredded mozzarella
cheese
Spread 1/2 cup pasta sauce in a 5" deep, 8"x8" baking dish. In a bowl, blend ricotta, spinach, eggs, salt, pepper and Romano or Parmesan cheese. Layer one-third of the ravioli in the baking dish; top with half the ricotta mixture. Repeat layering, ending with remaining third of ravioli. Spoon remaining pasta sauce over top; sprinkle with mozzarella. Cover with aluminum foil and bake at 375 degrees for 40 minutes. Remove foil and continue baking an additional 10 minutes. Makes 4 servings.
