Surely not the healthiest of dish to start out the New Year, but ravioli was on sale at my grocery store and I still have leftover mozzarella and sauce from Christmas, making this a frugal and easy dinner! Besides, the official holiday season isn't over until January 6th, right? That means we can indulge for a few more days! Enjoy!
from Real Simple magazine
Hands-on time: 15 minutes - Total Time: 55 minutes - Serves 6
Using cheese ravioli allows you to skip the time-consuming process of boiling the lasagna noodles and mixing the cheese filling. Simply layer, bake, and serve.
1 24- to 26-ounce jar marinara sauce
2 20-ounce packages refrigerated large cheese ravioli
1 10-ounce box frozen chopped spinach, thawed and squeezed of excess liquid
2 cups shredded mozzarella (8 ounces)
1/2 cup grated Parmesan (2 ounces)
Heat oven to 375. Spoon a thin layer of sauce on the bottom of a 9-by-13-inch baking dish.
On top of the sauce, layer a third of the ravioli, half the spinach, half the mozzarella, and a third of the sauce; repeat. Top with the remaining third of the ravioli and sauce. Sprinkle with the Parmesan.
Cover with foil and bake for 30 minutes. Uncover and bake until bubbling, 5 to 10 minutes.