Prep Time::10 mins
Cook Time::50 mins
Additional Time::10 mins
Total Time:: 1 hr 10 mins
Servings::6
Yield::1 8×8-inch casserole
Ingredients
2 cups ricotta cheese
1 (10 ounce) package frozen chopped spinach — thawed, drained, and squeezed dry
1 ½ cups grated Romano cheese
2 eggs
salt and pepper to taste
¼ cup spaghetti sauce
1 (25 ounce) package frozen cheese ravioli
½ cup spaghetti sauce
½ cup grated Romano cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C). Spray an 8×8-inch baking dish with cooking spray and set aside.
Mix ricotta cheese, spinach, 1 1/2 cups Romano cheese, eggs, salt, and pepper to taste in a bowl.
To assemble lasagna, spread 1/4 cup of spaghetti sauce in the bottom of the prepared baking dish, and place frozen ravioli on top in a single layer. Spread about 1 cup of ricotta mixture over ravioli. Repeat layers 3 more times, ending with a layer of frozen ravioli. Spread with 1/2 cup spaghetti sauce, and sprinkle remaining 1/2 cup of Romano cheese on top. Cover dish with aluminum foil.
Bake in the preheated oven for 40 minutes, until casserole is bubbling. Then remove the aluminum foil, and bake another 10 minutes to brown cheese on top. Let sit for 10 minutes before serving.