Weeknight Lazy Lasagna with Frozen Cheese Ravioli
This lazy ravioli lasagna is everything I want for dinner on busy weeknights: minimal effort, big flavor, and guaranteed kid-approved. With frozen ravioli doing all the heavy lifting, it bakes into a cheesy, bubbly pan of comfort that feels way fancier than the effort it takes.
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Servings: 8
Equipment
- measuring spoons
- 13- x 9-inch baking dish
- 2 medium bowls
- box grater
- dry measuring cups
Ingredients
- 1 (15-ounce) carton whole-milk ricotta cheese
- 1 (15-ounce) package frozen cut spinach, thawed and squeezed dry (about 3 cups unthawed spinach)
- 1 large egg
- 3 tablespoon jarred pesto
- ¼ teaspoon kosher salt
- 1 (8-ounce) block part-skim mozzarella cheese, shredded
- 1 cup freshly grated Parmesan cheese
- 1 (32-ounce) jar marinara sauce
- 2 (19-ounce packages frozen cheese ravioli, unthawed
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 400°F. Coat a 13- x 9-inch baking dish with nonstick cooking spray. Stir together the ricotta, spinach, egg, pesto, and salt in a medium bowl. Stir together the mozzarella cheese and Parmesan cheese in a separate medium bowl.
- Spread about ½ cup of the marinara sauce in the bottom of the baking dish. Top with one-third of the frozen ravioli.
- Top the ravioli with one-third of the ricotta mixture, one-third of the remaining marinara sauce, and one-third of the cheese. Repeat the layers two more times, ending with the cheese on top.
- Coat one side of aluminum foil with nonstick cooking spray. Cover the baking dish with the aluminum foil, cooking spray side down. (This will help prevent the cheese from sticking to the foil.)
- Bake for 20 minutes. Uncover and bake 25 to 30 more minutes or until the cheese is browned and the sauce is bubbly. Remove the lasagna from the oven and top with fresh basil leaves before serving, if desired.