Easy Last-Minute Lasagna Recipe

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This is a sponsored conversation written by me on behalf of Ragu® . The opinions and text are all mine.

Even though I often write about Crockpot Freezer Meals, there’s times in my life where I don’t have enough time (or memory) to get something into the slow cooker! I am especially guilty of doing this on Sunday mornings when we’re getting around for church. You don’t want to know how many times I have no clue what we’re eating for lunch by the time church is over.

We have a tradition of coming home on Sundays after church and enjoying a family dinner together, so you’d think I’d actually plan ahead. It seems to be the one day of the week that we’re all there together and can actually enjoy each other’s company before the busyness of the week hits us. It can be hard to get this family time in, so we treasure it!

I recently decided to try a recipe that seemed too-good-to-be-true. It was perfect for our magical Sunday family meal times. It’s called Last Minute Lasagna. It was a perfect way to use my Ragu® pasta sauce that I recently bought at Dillons AND It’s a recipe that doesn’t take very long to throw together! A WIN-WIN for me!

Last-Minute Lasagna Recipe

Ingredients:

66-ounce jar of Ragu® pasta sauce (will have about a cup leftover)
1.5 25-oz bags of frozen large cheese ravioli, unthawed
1 cup of fresh spinach leaves
2 cups shredded mozzarella cheese (or other cheese you may have on hand)
1/2 cup Parmesan Cheese

Directions:

Heat oven to 350° F.
Spray a 13×9” baking pan with cooking spray
Spoon 1.5 cups of the Ragu® sauce in the bottom of the pan.
Place one layer of ravioli along the bottom of the pan.

Top with spinach leaves, 1/3 of sauce and 1/2 of each of the cheeses. (We only topped 1/2 of ours because of the kids who may freak out about green in their food.)