Now, I know for being called “Momma Bear’s Muchies” more food based posts would have been expected, but I FINALLY was able to find something interesting to put up here! I used my own creativity to use the foods I had to create something a little different! Baked Ravioli Lasagna was something I whipped up for my fiancé and my little man for dinner the other night. I know that cheese ravioli is not the absolute best thing to eat nutrition wise, but there are much worse options available. I’m mainly talking about canned spaghetti and pasta products. There is usually so much sodium and other additives in canned products such as these that they are generally best avoided. Instead of feeding your little one canned spaghetti, try frozen raviolis or my Baked Ravioli Lasagna! It is fairly inexpensive to make and takes the hassle out of classic lasagna.
What you are going to need to make this dish is:
- About 18 frozen cheese and/or meat ravioli (depending on size)
- One 32 oz. jar of spaghetti sauce (I used organic from Aldi)
- 1-2 cups of shredded mozzarella cheese (Also Aldi brand)
- Parmesan cheese, to taste
- One 8×8 pan or baking dish (I used glass)
Start off by boiling the frozen ravioli according to the directions on the packaging. Drain the ravioli and let cool enough to allow for easy handling.
Preheat oven to 375 degrees F.
Next, fill the bottom of an 8×8 baking dish with about a third of the jar of spaghetti sauce. Lay down the ravioli side-by-side, slightly overlapping. I got nine in one layer with the size of my ravioli.
Pour about another third of the jar of spaghetti sauce over the layer of ravioli.
After the sauce use about half of the shredded mozzarella cheese to cover the layer of sauce.
Repeat the same layering pattern of ravioli.
Coat second ravioli layer with remaining sauce and mozzarella cheese.
Bake for 25-30 minutes or until cheese is slightly brown.
Allow to cool and dish to set. Top with Parmesan cheese and serve with bread sticks and salad if desired.