Last-minute Lasagna from Real Simple. I'm almost ashamed to post, it's such a no-brainer. But it

[curious1]

very good. I halved the recipe and used the frozen cheese ravioli from Sam's or Costco, slightly thawed and it cooked fine. Next time I think I'll use almost the full amount of spinach for half the recipe.

Last-Minute Lasagna

1 24- or 26-ounce jar pasta sauce

2 18-20-ounce refrigerated large cheese ravioli

1 10-ounce box frozen chopped spinach, thawed and excess water squeezed dry

1 8-ounce bag shredded mozzarella

1/2 cup (2 ounces) grated Parmesan

Heat oven to 375° F.

Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce. Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.

Yield: Makes 6 servings

http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=610496

 

[dianncy1964]

Here is another quick Lasgana~ Lasagna Roll-ups with Bechamel Sauce ~ Quick and simple

I have been making 5 layer lasagna for years, very good BUT: costly and very time consuming.

I like this recipe 100%~ it's quite cost effective, no time at all to make AND THE BEST THING is it is already in an individual roll-up (when baked looks like a cut sliced 5-layer piece of lasagna) I truly don't think I am going back to the old traditional lasagna~ This is equally as delicious, and not messy (especially when I cut into a fully cooked lasagna it use to get so messy) and my family don't know the difference, trust me I use to spend up towards $75-85 to make a 5 layer lasagan, however this recipe, costs under $20.00 And the Bechamel Sauce? It only enhances the delicious taste.

I got this from food network, everyday Italian and I swear by this recipe ~ Enjoy P.S. It is not as time consuming as it looks, under 35 minutes it will be baking in your oven from start to finish.

Béchamel Sauce:

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg

Lasagna:

1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

Directions for Bechamel Sauce:

Melt the butter in a heavy medium saucepan over medium-low heat.

Add the flour and whisk for 3 minutes.

Whisk in the milk. Increase the heat to medium-high.

Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes.

Whisk the salt, pepper, and nutmeg into the béchamel sauce.



Directions for Lasagna Roll-ups:

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water.

Boil the noodles until just tender but still firm to bite. Drain.

Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish.
Pour the béchamel sauce over the bottom of the prepared dish.

Lay out 4 lasagna noodles on a work surface, and then spread about 3 tablespoons of ricotta mixture evenly over each noodle.

Starting at 1 end, roll each noodle like a jelly roll.

Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish.

Repeat with the remaining noodles and ricotta mixture.

Spoon 1 cup of marinara sauce over the lasagna rolls.

Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls.

Cover tightly with foil.

Bake until heated through and the sauce bubbles, about 20 minutes.

Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.

Let stand for 10 minutes.

Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

 

[dawnnys]

Amazing! I am making almost the exact same thing right now, Curious! Except

doing it on the stovetop. And no cheese top, figured enough in the ravioli. And I've been picking at the chunk of gourmet cheese (orange and date bits in white stilton) all afternoon!

Our local store (Wegmans) makes a great vodka sauce - a little spicy, but not too bad.

What's for desert? I'll die if you say grapefruit sorbet!