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Pepperoni & Rosemary Ravioli Lasagna
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Pepperoni & Rosemary Ravioli Lasagna

1 Hour 10 Minutes
1 Hr 10 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 bag (16 oz.) frozen cheese ravioli
1 bag (16 oz.) fresh spinach
2 eggs, beaten
1 container (16 oz.) cottage cheese
3 cups mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
1 1/2 jars spaghetti sauce
60 thin slices pepperoni
3 tsp oregano, divided
3 tsp rosemary, divided
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Let's Make It
1
PREHEAT oven to 350°F. Cook ravioli as directed on package, adding spinach to the boiling water for the last 1 min. Drain ravioli and spinach. Squeeze excess moisture from spinach. Mix eggs, cottage cheese, spinach, 2 cups mozzarella and 1/4 cup parmesan.
2
IN 13x9x2-in. (3 qt.) baking dish, layer 1 cup spaghetti sauce, 20 slices of pepperoni, 1 single layer of ravioli and 1/2 the cottage cheese mixture. Sprinkle with 1 tsp. of oregano and 1 tsp. rosemary. Repeat layers. Top with 1 cup sauce, remaining pepperoni and ravioli, another cup of sauce and the remaining mozzarella and parmesan cheeses. Sprinkle with 1 tsp. oregano and 1 tsp. rosemary.
3
COVER and bake 45 min. or until heated through. Take foil off and cook for an additional 5 minutes until cheese is melted. Let stand 10 min. before serving.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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