Ravioli Lasagna

Ravioli Lasagna


Makes 4

  • 2  c  light chunk-style spaghetti sauce
  • 1/3  c  water
  • 1  9 oz. package refrigerated meat - or cheese filled ravioli
  • 1  beaten egg
  • 1  15 oz. carton fat-free ricotta cheese
  • 1/4  c  grated Romano or Parmesan cheese
  • 1  10 oz. package frozen chopped spinach, thawed and drained.


In a 10-inch skillet, combine spaghetti sauce and water; bring to boiling. Stir in the ravioli. Cover; cook mixture over medium heat about 5 minutes or until ravioli are nearly tender, stirring mixture once to prevent sticking.

In a medium mixing bowl, combine the egg, ricotta cheese and Romano or Parmesan cheese with a fork. Dot ravioli with spinach. Spoon ricotta mixture atop. Cover and cook over low heat about 10 minutes more or until ricotta layer is set and pasta is just tender.


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