I’ve made no secret of my love for all things lasagna. And although I suppose there is a time and place for frozen…it’s really to be used sparingly. Basically for emergencies. The real stuff is just too easy to make. But there’s easy and then there’s even easier. And that, my friends, is the story of ravioli lasagna. You can have this in the oven in about…two minutes. It depends on just how fancy you want to get.
Lasagna was one of the first recipes I ever mastered. And while I could make sauce from scratch, I almost never do. Ragu’s Parmesan and Romano sauce is basically as good as anything I could make. And that’s totally not a dig on my homemade sauce making skills-it’s just that good! I’ve been pouring it over my pasta since my college days, when a fancy meal was noodles boiled in the microwave!
Ragu’s Parmesan and Romano sauce is also the secret weapon for some amazing ravioli lasagna. You can add meat to your sauce, if you like, or just use it straight from the jar. Layer sauce and frozen ravioli directly into a ramekin. Top with mozzarella cheese. Bake at 350 degrees until the top is golden brown.
- Frozen Ravioli
- Ragu Parmesan and Romano Sauce
- Shredded Mozzarella
- Layer sauce and frozen raviolis in small ramekins, starting and ending with sauce.
- Top with shredded mozzarella cheese.
- Bake at 350 degrees until cheese is golden brown.
Just be prepared when everyone asks for more!
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