Ravioli Lasagne
For a twist on the traditional version, try this unbelievably easy lasagne recipe. Layers of ravioli, sauce and mozzarella will be on the table in just 30 minutes.
Ingredients
- 1 tbs olive oil cooking spray
- 630g pkt mushroom & ricotta ravioli
- 2 jars tomato pasta sauce
- 1 1/2 cups shredded mozzarella
- 1/2 bunch basil, leaves picked and torn (plus extra to serve)
- 60g pkt baby spinach leaves
Method
- Preheat oven to 220°C/200°C fan-forced. Spray a 20 x 26cm (6cm deep) baking dish with oil. Cook ravioli in a saucepan of boiling, salted water according to packet instructions. Drain.
- Pour 1/2 cup sauce over base of dish. Place one-third of the ravioli in a single layer over sauce. Top with one-third each of the sauce, cheese and basil, and half the spinach. Repeat with ravioli, sauce, cheese, basil and remaining spinach. Top with remaining ravioli, sauce and cheese.
- Bake, uncovered, for 20 minutes or until golden and tender. Season with pepper and serve scattered with extra basil.
