Everyone like this hot radish dip, and it’s quite simple to make. To suit your preferences, change the radish and garlic amounts. Serve with vegetables or crackers.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch lasagna |
Ingredients
- cooking spray
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 (15 ounce) container ricotta cheese
- 1 large egg, lightly beaten
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 3 cups marinara sauce, divided
- 2 (22 ounce) packages frozen cheese ravioli
- 1 (8 ounce) package shredded mozzarella cheese
Instructions
- Spray a 9×13-inch baking dish with cooking spray.
- Squeeze thawed spinach between several layers of paper towels to remove as much excess moisture as possible. Transfer spinach to a medium bowl and stir in ricotta cheese, egg, salt, pepper, and garlic powder until well combined.
- Pour 1 cup marinara sauce in the bottom of the prepared baking dish. Arrange 1/2 of the ravioli in a single layer over the sauce. Pour 1 cup sauce over the ravioli, then spread ricotta mixture over the sauce and top with 1/2 cup mozzarella cheese. Top with remaining ravioli, remaining sauce, and remaining mozzarella.
- Cover with parchment paper and then cover tightly with foil. Freeze for up to one month.
- When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
- Place frozen covered lasagna in the preheated oven and bake for 1 1/2 hours. Uncover and bake until golden and bubbly, about 20 more minutes. Let stand for 10 minutes before serving.
- For faster cooking, place the frozen lasagna in the refrigerator, 8 hours to overnight, or up to 2 days before cooking. Bake, covered, in a preheated 350 degrees F (175 degree C) oven for 50 minutes, then uncovered for 10 more minutes. Let stand 10 minutes before serving. These instructions also apply if you’d like to bake the lasagna right away, without freezing.