Okay. Some days it’s best just to assemble a dinner of some special pre-made items, to make a great semi-homemade treat. Like this Ravioli Lasagna. It’s delicious. Creamy, cheesy and full of flavor.
1 pkg. fresh cheese ravioli (family size)
3 cups spinach
1 jar Tomato basil pesto
1- 14 oz. can fire roasted diced tomatoes
16 oz. ricotta cheese
1 cup Parmesan cheese, grated
1/2 cup heavy cream
Fresh basil for garnish
Preheat your oven to 400 degrees. Cook the ravoli according to pkg directions. Drain the ravoili and assemble the lasagna.
Combine the tomato basil pesto and diced tomatoes with juices. Spread 1/3 of the tomato sauce on the bottom of our oven proof skillet. Then and handful of the spinach. A drizzle of cream, a sprinkle of Parmesan cheese, 1/3 of the cooked ravoili. Repeat the steps until all the ravioli are placed and you have about 3 layers. I love using my cast iron skillets! My 12″ round is my favorite, but a 9×13 baking dish would be fine.
Bake for 25 minutes. Broil the top at 500 degrees until nice and golden and bubbly, about 2-3 minutes. Remove from the oven, serve hot with fresh basil as garnish.
Happy Dinnertime! xo