Ravio-Sagne

This dish is insanely great for potlucks. Instead of other lasagnes you can slave over for hours, you can spend just 10 minutes throwing this together, and it can be assembled up to 1 day in advance.

After preparing it, simply cover with plastic wrap and refrigerate (remove the plastic wrap before baking!) so it can go straight into the oven just before serving. Look for a brand of ravioli with as little fat as possible.

Ravio-Sagne

A 10-minute-assembly lasagna built from frozen cheese ravioli instead of noodles — perfect for potlucks.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 2 cups low-fat, preferably lower-sodium marinara sauce
• 25 ounce package frozen rectangle cheese ravioli (about 1″ by 1-1/2″; no more than 4g fat per 9-piece serving)
• 6 ounces (about 2-1/4 cups) reduced-fat, finely shredded mozzarella cheese, divided
• 1/3 cup finely slivered basil leaves, divided

Method

 

1. Preheat the oven to 400°F.
2. Spoon 1/3 cup sauce evenly into the bottom of an 11×7-inch ceramic or glass baking dish. Lay one-third of the ravioli (about 18 pieces) side by side in a single layer to cover the bottom. Spoon another 1/2 cup sauce evenly over top. Sprinkle one-third of the cheese and one-third of the basil evenly over that.
3. Repeat the layering 2 more times, beginning with the ravioli. Cover the dish with foil.
4. Bake for 40 minutes. Remove the foil and continue baking an additional 10 minutes, or until the pasta is heated through and the cheese is melted. Let stand 10 minutes, then slice into 6 equal pieces and serve immediately.

Notes

Makes 6 servings.

1/6 casserole: 301 calories, 18g protein, 43g carbohydrates, 7g fat, 3g saturated, 26mg cholesterol, 4g fiber, 689mg sodium.

Recipes taken from I Can’t Believe It’s Not Fattening by Devin Alexander. Copyright © 2010 by Devin Alexander. Published by Broadway Books, a division of Random House, Inc. Photo credit: Theresa Raffetto.