MODIFIED IT: To incorporate the pesto and remove one ingredient that proved to be a little too much.
If you enjoy lasagna, this might be the easiest way I've found to make it. This was simple, flavorful and flexible.
- 24 of your favorite frozen ravioli (for me this was two small packages. Your results may vary.)
- 2 cups pasta sauce
- 1 cup pesto (here's my pesto recipe), or another cup of pasta sauce.
- 16 ounces ricotta cheese
- 1 egg
- salt and pepper
- 1 cup shredded mozzarella cheese (more or less to taste)
Combine the ricotta, egg and salt and pepper and set aside.
Spread a cup of the pasta sauce across the bottom an 8x8 or 9x9 square pan. Then use a dozen of the frozen ravioli to create a single layer of pasta. Follow that with the pesto (or another cup of sauce), then half of the ricotta mixture. Sprinkle mozzarella over that.
Repeat with another layer of pasta, sauce, ricotta, and mozzarella.
Cover with foil and bake at 375 for 40 minutes, then uncover and continue to bake for 15 more. Let it cool for at least five minutes before serving.