Hey everyone! I am so sorry I have been abesent for the first half of this week! I hope everyone had a great 4th of July weekend! Let get right into this recipe, shall we? :)Ravioli Lasagna
Grocery List:
1 jar (26 oz) triple mushroom pasta sauce
2 bags (13 oz each) frozen square cheese ravioli, thawed
1 1⁄2 cups shredded Italian cheese blend
How to make it:
1. Heat oven to 375°F. Coat a 9-in. square baking dish and a sheet of foil with nonstick spray. Put pasta sauce in a bowl; stir in 1⁄2 cup water.
2. Spread 1 cup sauce in dish. Top with 20 ravioli (or 1⁄3 of the total), flat sides up andjust touching each other. Spread with 3⁄4 cup sauce; sprinkle with 1⁄2 cup cheese.
3. Repeat layers once. Top with remaining ravioli, sauce and cheese. Cover tightly with foil, sprayed side down.
4. Bake on a sheet of foil (to catch any drips) 1 hour or until bubbly around edges. Uncover and bake 5 minutes until cheese is barely golden.
Nutritional Information:
(makes 6 servings)
414cal
12g fat
4g fiber
8 WW points
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