The perfect comfort meal to have in your freezer! This easy make-ahead lasagna is made with ravioli which provides a satisfyingly rich and creamy texture. Serve with salad and garlic bread for an easy weeknight or Sunday supper.
Ingredients
- cooking spray:
- frozen chopped spinach: 1 pack (10 ounce pack, thawed)
- ricotta cheese: 1 container (15 ounce container)
- egg, lightly: 1 piece (beaten)
- kosher salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- garlic powder: 0.25 tsp
- marinara sauce: 3 cups (divided)
- frozen cheese ravioli: 2 packages (22 ounce packages)
- mozzarella cheese: 1 pack (8 ounce pack, shredded)
Metric Conversion
Stages of cooking
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Spray a 9x13-inch baking dish with cooking spray.
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Squeeze thawed spinach between several layers of paper towels to remove as much excess moisture as possible. Transfer spinach to a medium bowl and stir in ricotta cheese, egg, salt, pepper, and garlic powder until well combined.
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Pour 1 cup marinara sauce in the bottom of the prepared baking dish. Arrange 1/2 of the ravioli in a single layer over the sauce. Pour 1 cup sauce over the ravioli, then spread ricotta mixture over the sauce and top with 1/2 cup mozzarella cheese. Top with remaining ravioli, remaining sauce, and remaining mozzarella.
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Cover with parchment paper and then cover tightly with foil. Freeze for up to one month.
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When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
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Place frozen covered lasagna in the preheated oven and bake for 1 1/2 hours. Uncover and bake until golden and bubbly, about 20 more minutes. Let stand for 10 minutes before serving.
