I came upon a recipe that I’ve been wanting to try for a quick and easy Lasagna dish and I decided to make it over the weekend to have for Sunday lunch. The recipe was super easy and fast to make and one of the best lasagna dishes I’ve ever eaten. It was just the two of us Sunday (rare) and between us, we almost ate the entire dish which should feed four. It was that good.
The recipe calls for the following ingredients:
2 cans of ravioli
1 can of diced tomatoes
1 cup of cottage cheese
1 cup of frozen spinach
1 cup of Italian cheese
1 1/2 teaspoons of Italian seasoning
1/2 teaspoon pepper
Most of the ingredients I had on hand, except the ravioli which I picked up on my last shopping trip. I’m sure if you wanted to make your own ravioli it would be delicious too but it wouldn’t be as easy to make as the recipe I’m posting (I’ve never made ravioli but I hope to sometime in the future, it’s one of those dishes I’ve been wanting to make but haven’t gotten around to it yet).
Gather all of the ingredients together and if you are going to cook this at the same time you mix it up, go ahead and preheat your oven to 375 F. Spray your dish with cooking spray and set it aside.
Place your frozen spinach in a microwave-safe dish, cover with plastic wrap, and microwave for 2 minutes. I bought spinach that I could place in the microwave straight from the box. I used my kitchen shears to slit a hole in the top and I then placed it on a microwave-safe plate to heat.
While the spinach is cooling, open the can of diced tomatoes and let drain.
Combine the 2 cans of ravioli, the drained diced tomatoes, and the Italian seasoning in a microwave-safe bowl. Stir well but don’t break the ravioli. Cover in plastic wrap and heat on high for 3 minutes and 30 seconds or 3 to 4 minutes.
While that is in the microwave, squeeze any moisture out of the spinach and place in a bowl. Add cottage cheese and black pepper. Mix well.
Place half of the ravioli mixture in a baking dish, then half of the spinach mixture. Use half of the cheese (1/2 cup), then repeat layers.
Bake 15 minutes or place in the fridge to cook the next day. When you are ready to cook it, preheat the oven to 375 and cook for 30 to 45 minutes. It took about 40 minutes for me to heat the entire mixture and melt the cheese after sitting in the fridge all night.
This truly was the easiest and the best-tasting lasagna I think I’ve ever made. I will be fixing this for our Ladies Auxiliary meeting towards the end of the month. Ravioli Lasagna, salad, garlic bread, blackberry cobbler, and sweet iced tea. I have a feeling it will be a hit.
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