Friday, January 15, 2010

Last Minute Lasagna

What I want you to do right now is pick a day this week to make this for dinner. It was just SO good that I feel each and every one of you need to eat it and enjoy it asap. There is really no easier recipe in the world and it just comes out wonderfully. It is filling and tasty without being heavy and laden in fat like most lasagna recipes. John and I both loved this. I was seriously jealous that I promised him the leftovers for work- not fair! Make this, soon, and get ready to enjoy a delicious easy lasagna.

Source: Carrots 'N' Cake, originally from Real Simple


1/2 jar tomato sauce (I used about 2 cups of my homemade arrabiata- yum- spicyyyyy)
1 bag frozen cheese ravioli, defrosted
5 ounces frozen chopped spinach, thawed and excess water squeezed dry
4 ounces shredded part-skim mozzarella (about 1 cup)
1/4 cup grated Parmesan


Heat oven to 375° F. Spoon a thin layer of sauce over the bottom of a square baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce. Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.

Yield: Makes 3 servings

CALORIES 385(40% from fat); FAT 17g (sat 8g); CHOLESTEROL 56mg; CALCIUM 507mg; CARBOHYDRATE 35g; SODIUM 1183mg; PROTEIN 22mg; FIBER 4g; IRON 3mg

** 8 points per 1/3 of the recipe

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