Devin Alexander
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Devon Alexander Cookbook

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
Cook Time 50 minutes
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 11x7-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.