My roommate Rachel (hey girl!) and I have been wanting to make lasagna for a while and when we were watching The Chew the other day, we got the idea to make it with the ravioli in our freezer. Using ravioli cuts out steps because it takes place of both the lasagna noodles and ricotta cheese you would normally add. This recipe is about 4 servings and makes your ravioli last longer than it would if you were to just serve it with some sauce. It’s a perfect meal for 2 with leftovers. Not to mention, it’s pretty delicious.
What you’ll need:
- A glass loaf pan or ceramic casserole dish
- Aluminum foil
- 8 oz pack of frozen ravioli, about 10 pieces, any filling
- 3 cups of your favorite pasta sauce
- 5 cups shredded mozzarella
- 3 cups shredded parmesan
Preheat your oven to 400 degrees.
First things first, you can use any ravioli and any sauce that you like. We used a plain cheese ravioli and a meat sauce. To make it in a bigger pan, just double the recipe!
So this is incredibly easy. Lay down half of the still frozen ravioli, top with half of the sauce, then cover with 2 cups of mozzarella and 1 cup of parmesan.
Then layer the rest of the ravioli, cover with the rest of the sauce and cheese. 
Cover with foil and bake for 45 minutes.
Uncover and back for another 15. If the cheese isn’t golden and bubbly enough, put the oven on broil and keep an eye on it to make sure it doesn’t burn. 
Once it’s done, take it out and let it sit for 15 minutes so it sets and you don’t burn your mouth. Serve it up and enjoy!
