Ravioli Lasagna

By aamundson

Ingredients

• Cooking spray
• 1 24-ounce jar marinara sauce, or 3 cups homemade
• 1 pound fresh spinach, chopped
• 2 Tbs. dried parsley (divided)
• 2 tsp. salt
• 1 tsp. freshly ground black pepper
• 115-ounce container ricotta cheese
• 1 8-ounce container cottage cheese
• 1 25-ounce package frozen cheese-filled ravioli
• 3 cups shredded Italian cheese mix

Details

Servings 8
Preparation time 15mins
Cooking time 45mins
Adapted from food.usaweekend.com

Preparation

Step 1

Preheat the oven to 350 degrees. Spray a 9- by 13-inch casserole dish with cooking spray.

In a large saucepan set over medium heat, heat the marinara sauce until heated through, about 10 minutes. Add the spinach, 1 Tb. parsley, salt and pepper, and cook for about 3 minutes, or until the spinach has wilted. Set aside.

In a medium-size bowl, combine the ricotta cheese, cottage cheese and remaining 1 Tb. parsley. Set aside.

Pour a third of the marinara mixture into the bottom of the prepared casserole dish. Arrange half of the frozen ravioli in a single layer over the sauce. Spread half of the ricotta cheese mixture over the ravioli and sprinkle with 1 cup of the shredded cheese. Repeat the layers, ending with the remaining marinara-spinach mixture. Sprinkle the Italian cheese mixture over the top.

Bake for 30 minutes, or until cheese starts to brown and the sauce is bubbling around the edges. If the cheese starts to get too brown, cover the dish with foil.

Yield: 8 servings
PER SERVING: 509 CALORIES, 38g CARBOHYDRATES, 27g PROTEIN, 24g FAT (14g saturated), 3g FIBER, 70mg CHOLESTEROL, 1652mg SODIUM