- 1 package of frozen cheese ravioli
- 1 jar of marinara sauce
- 1 small package frozen chopped broccoli
- 2 cups shredded Mozzarella cheese
- 1 small bunch of baby spinach
- 1 cup of cherry tomatoes, or a tomato from the garden, cut up
Preparation:
Cook the ravioli in boiling water until al dente.
Place on paper towels to dry.
Defrost the broccoli in the microwave and pat dry.
Spread a large spoonful of marinara sauce over the bottom of a baking dish.
Layer half the ravioli, half the broccoli, and half the marinara sauce.
Cover with half the Mozzarella.
Repeat the layer, and bake in a 375 degree oven for 20 minutes.
Serve the ravioli lasagna on a bed of fresh spinach with tomatoes on the side.
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