Ravioli Lasagna

Ravioli Lasagna


1 container (15 ounces) Essential Everyday part-skim ricotta cheese
1 large Dierbergs egg, lightly beaten
1 teaspoon McCormick dried basil
1 package (5 ounces) Fresh Express baby spinach, coarsely chopped
1 jar (24 ounces) Essential Everyday prepared pasta sauce (divided)
1 package (16 ounces) Dierbergs frozen cheese ravioli, cooked according to package directions
1 package (8 ounces) Dierbergs shredded Italian cheese blend
2 tablespoons Sargento grated parmesan cheese


In large bowl, stir together ricotta, egg, and basil. Stir in spinach; set aside.

Spread ¾ cup pasta sauce in bottom of 9 x 13-inch baking dish that has been lightly coated with no-stick cooking spray. Top with half of the ravioli in single layer. Spread all of the ricotta mixture over ravioli; sprinkle half of the cheese blend over top. Top with remaining ravioli, pasta sauce, and cheese blend. Bake in 350°F. oven until heated through, about 30 minutes. Sprinkle parmesan over top; bake an additional 5 minutes. Let stand 10 minutes before serving.

Servings: 8
Serving Size: Nutrition not available.

Per Serving