Tuesday, October 18, 2011

Marcus' Lasagna ~ Easy to Make

Sometimes I add 1 pound of lean ground beef, sliced mushrooms and chopped garlic. It travels well for potlucks and is great for leftovers. You can also use the round and square ravioli for this one. Just remember cooking is fun and don't forget to include your kids.

Marcus' Lasagna

1 26-ounce jar pasta sauce (tomato with basil is our favorite)
1 18-24-ounce refrigerated large square or round cheese ravioli
1 10-ounce box frozen chopped spinach, thawed and excess water squeezed dry
1 8-ounce bag shredded Italian blend cheese
1/2 cup grated Parmesan

Preheat oven at 350 degrees.

Pour a thin layer of sauce over the bottom of a 11-by-7-inch 2-quart baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the cheese, and a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, cheese, and half the remaining sauce. Sprinkle with the Parmesan cheese. Cover with foil. Bake for 25 minutes at 350 degrees. Uncover and bake until bubbly, 5 to 10 minutes more.

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