Ravioli Lasagna

Raise your hand if you want the easiest lasagna recipe you’ll ever see!!

Technically, it’s baked ravioli, but since it’s layered it has a sort of lasagna feel to it.

This recipe is all about the carbs and ooey gooey cheese.  It’s comfort food at its finest!

The recipe starts with a little layer of ravioli (spinach and cheese ravioli are amazing here), then a thick layer of sauce and cheese and repeat.  Then it bakes in the oven until everything is melty and delicious.

It’s perfect for those busy weeknights and totally customizable, since you can use any type of ravioli you’d prefer!

Ravioli Lasagna

Adapted from I Heart Vegetables

1 (24 ounce) can tomato basil pasta sauce

30 ounces spinach & cheese ravioli (mine were refrigerated, not frozen)

2-3 cups shredded mozzarella

½ cup grated parmesan cheese

Preheat the oven to 350 degrees F.

Lightly spray a 9x13 inch baking dish with cooking spray. 

Spread a small amount of sauce over the bottom of the baking dish.  Layer half of the ravioli evenly over the bottom of the pan.  Top with half the sauce, half the mozzarella, and a sprinkle of parmesan.

Evenly add the remaining ravioli, topping with the sauce, and cheeses.

Cover with foil and bake for 20 minutes (increase to 30 minutes if using frozen ravioli) or until the cheese is melted.  Remove the foil and bake for another 10-15 minutes or until the cheese is beginning to brown.  

Let the lasagna rest for 5 minutes before serving.