A few months ago, on one of those rare moments when the weather is just perfect, we dined on today's recipe. It was a beautiful evening where the kids could run around outdoors and play, and the moms could sit around sipping red wine. A night where no one really thought much about what's for dinner, and then J surprised us with a italian marriage of ravioli and lasagna. I don't have a cute blended, "Brangelina" type name for you. It's essentially ravioli served and baked as a lasagna. Rasagna. Lavioli. Really, I've got nothing.
I'm not going to fool you and make you think that this is at all tricky. It's not. It's incredibly easy to assemble. The reason I share it with you, is because it was so amazing when J made it, that I had been craving it again. I just made a batch the other night, and I HAD to share it with you.
- fresh spinach
- a jar of spaghetti sauce
- a blend of italian shredded cheese
I use a 8x8 glass pan for this recipe. I pour a thin layer of sauce on the bottom, and layer it with cooked ravioli. (My package had 12 raviolis, so I split them 6 and 6). Follow with a generous layer of fresh spinach, a layer of spaghetti sauce, and also a layer of shredded cheese. Next, put on your next layer of ravioli, followed by more sauce, and lastly a generous layer of cheese. Really, you can use as much cheese as you like. I like generous!
I used a package of larger ravioli. Any flavor will do really. I like 4 cheese. That's mostly because my kids will eat it, and also because it gives this dinner a vegetarian option for those who prefer that. Lastly, cover with foil and heat in a 375 degree oven for about 30 minutes. Remove the foil for the last 5 minutes or so, then the cheese can brown a bit. Enjoy!