Last-Minute Lasagna

We made this Saturday night. It was awesome...we used generic HEB cheese ravioli (small, not the large as called for), but did use a good Whole Foods Organic pasta sauce. I halved the recipe (approximately) because two bags of ravioli seemed like a lot. Fed two people and there is still at least 2/3 left. I only changed two things from the recipe...I used more cheese and sauce (we like cheese and I eyeballed the sauce to make sure ravioli was completely covered), and I increased the covered cooking time to match what the ravioli package called for (45 minutes)...it would have been undercooked at 25 minutes. Only thing I can think of is that by "unthawed" they really meant "thawed"...then 25 minutes would have probably been enough...but to me, "un" means "not". Other than that, I went exactly according to the recipe and we both thought it was outstanding. Really, really easy...will definitely make it again.

This recipe has become a family favorite! These days I add sauteed onions, mushrooms and ground beef to the sauce. It's way better than prepared frozen lasagna.

I added parm/regg to the mozz mixture, and also added hot italian pork sausage to the spinach when layering. Not the exact same as my lasagna, but pretty good for a quick dinner.

I put a different spin on this recipe. I use Alfredo Sauce instead of marinara and I use fresh spinach tossed with a little pesto. If I have extra time I'll brown up 1/2 pound of mild italian sausage and add to the alfredo before layering. YUMMY!!!

I love this recipe. It can be varied by adding sauteed or roasted veg on top of the spinach. Also, you can cook it an hour or two before serving and then heat it up in a 325-30 oven before serving.

good point- but i think the idea for magazines like this is to share the good ideas. what else do you have up your sleeve!??? :)

I thought that this didn't use enough spaghetti sauce so I'm trying it again. The ravioli were heavy and dry the first time, but I think the spinach makes this dish. Yummy!

2 30-ounce bags frozen large cheese ravioli, "unthawed"? Does that mean we use frozen for this recipe?

Mr. Food put this recipe out years ago. I have been making it for at least 10 years. Nothing original here.

I've made this dish several times now, each time I add something a little different, like meat-filled ravioli or different cheeses. It's a delicious crowd-pleaser and is soooo easy!

Delicious and easy. I highly recommend Rao's Marinara sauce...it is the freshest-tasting jar sauce I've ever tried and although it's pricey, it's definitely worth it.

I love this recipe: it's so clever, easy, and a total crowd-pleaser.