Spread thin layer of spaghetti sauce on bottom of lightly greased 11x7 Pyrex baking dish.
Layer frozen ravioli, in single layer, on top of sauce.
Add a layer of frozen chopped broccoli (thawed first & drained of extra liquid).
Sprinkle with shredded Mozarella .
Add more sauce (use about half of what is left. Spread evenly being sure to completely cover ravioli.
Add second & final layer of frozen ravioli.
Cover completely with remaining sauce.
Cover and label. Use masking tape & Sharpie markers. Write directions for cooking directly on the label. (Remove masking tape before baking.)
Put 1 cup shredded Mozarella in zip-top baggie and tape to cover. That way you'll have it when you cook the lasagna. Put in freezer. Use within 4-6 weeks for best flavor quality.
To cook: freezer to oven: PREHEAT oven to 425 degrees. (Must preheat if using glass pan - safety reasons) bake covered for 60 min. Remove cover, add cheese & bake until melted-5 min or so.
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- 1.0 Bag frozen ravioli
- 1.0 26oz jar of spaghetti sauce
- Frozen chopped broccoli
- Shredded mozzarella