I made a batch of meat sauce a while back and wanted to use it for dinner the next night but was trying to think of something different to make for a change. I've been seeing more and more recipes for Ravioli Lasagna popping up, and I remembered just seeing some interesting ravioli at the supermarket, so off I went. Unfortunately, the "fresh" packaged ravioli I had in mind was all expired!! Had to resort to frozen.
Hmmmm ... beef or cheese, beef or cheese (slim on options in the freezer department) ... what the heck, I'll take a bag of each!!
So, you'll need as much ravioli as will feed your family, your favorite sauce, a box or two of spinach (depending on the size of your casserole), shredded mozzarella, and some grated Parmesan and/or Romano to top it all off.
Preheat your oven to 375, then set your spinach over a strainer to drain. (Sometimes I'll cheat and nuke it for a minute to draw out the liquid first). If it's still very wet by the time you need it, go ahead and squeeze it dry.
As with any lasagna, you will want to start by spreading a little sauce on the bottom of your baking dish to prevent the pasta from sticking. Then place a layer of the ravioli and top with more sauce ...
Spread the spinach over the sauce and add a second layer of ravioli. Because mine were different shapes/sizes, rather than mixing them, I did a layer of cheese on the bottom (furthest from the mozzarella on top) and saved the beef for the top layer.
Top it all off with more sauce, shredded mozzarella and a sprinkling of Parmesan and/or Romano. Getting hungry yet? ;)
If you're using "fresh" ravioli, go ahead and bake it until heated through and bubbly - about 30". If you are using frozen ravioli, you want to make sure they cook, so start off by covering the top loosely with foil. Bake for about 30", then remove the foil and continue until you see bubbles coming up the side, the cheese on top is melted and the edges are just beginning to brown.