I have to admit although pasta is certainly in our regular dinner rotation, lasagna is not. We love it – of course, but it’s a lot of effort for a weeknight dinner. There is the option of no-boil noodles, sure, that would be a lot easier, however those noodles tend to be gummy, especially when reheated. And we all expect to have leftovers when having lasagna, right?
The remedy? Store bought ravioli baked in the oven like a lasagna, preferably with lots of sauce and cheese. We used cheese ravioli and layered it with tomato sauce and parmesan, once cooked topped it with some fresh basil – Four ingredients, and ready in under an hour – it really couldn’t get any easier than that.
Weeknight lasagna dilemma solved.
- 2 - 16oz packages of frozen ravioli
- 1 - 16oz jar of gf prepared pasta sauce
- 1 cup of grated parmesan cheese
- 1/4 - 1/2 cup chopped basil
Heat your oven to 400 degrees.
Line a 9x13" baking pan with about 1/4 of the pasta sauce.
Add the frozen ravioli in a single layer.
Top with 1/2 of the remaining pasta sauce, then sprinkle with 1/2 of the parmesan cheese.
Add another layer of the ravioli, the remaining sauce and cheese.
Cover with foil and bake 35 mins, uncover and continue to cook another 15-20 minutes
or until the top is nicely browned and the dish is bubbling at the corners.
Remove from oven and let rest 15 minutes, then top with the basil and serve.