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Easy Mexican Ravioli Lasagna (Just 5 Ingredients and No Thawing or Boiling!)
45-50 min. (plus optional standing time)
- 2 16-ounce jars mild thick and chunky salsa (see note)
- 1 10-ounce can mild enchilada sauce
- 2 cups frozen corn
- 1/2 cup water
- 1 25-ounce bag frozen beef ravioli (see note)
- 8 ounces (2 cups) shredded, reduced-fat 4-cheese Mexican blend
- Optional fillings/toppings: chopped cilantro, black beans, sliced black olives, chopped jalapeños, canned green chilies, thinly sliced green onions, reduced-fat sour cream, Mexican hot sauce
- Preheat oven to 400°F.
- Mix salsa, enchilada sauce, corn and water together in a medium bowl.
- Spread 1½ cups salsa mixture in the bottom of an ungreased 9x13 baking pan.
- Spread about half of the ravioli evenly across the salsa.
- Sprinkle ravioli evenly with half of the cheese, then spread remaining ravioli on top.
- Pour the remaining salsa mixture over ravioli layers, then sprinkle with remaining cheese.
- Bake, covered with foil, for 30 minutes. Remove foil and continue baking for 15-20 minutes or until ravioli is tender and cheese is bubbly.
- Let stand 10-15 minutes to allow sauce to thicken, if desired.
Salsa: We found that thick and chunky salsa works best for this recipe because it is much thicker than typical jarred salsas. (We used Chi-Chi's Mild Thick and Chunky throughout most of our testing.) You can certainly substitute your favorite, regular salsa or whatever you have in the pantry. However, your final dish will be much runnier and saucier because of the looser consistency of the salsa.
Ravioli: We used Rosetto brand in testing this recipe. We always recommend whole-grain pasta when possible, but the whole-wheat ravioli available in our local stores is significantly higher in fat than the ravioli we chose to use here. Also, there is a notable difference in the fat content of various brands of traditional, frozen ravioli. Read the labels carefully. We encourage you to choose higher-fiber, organic or all-natural products whenever it's feasible.
Make-Ahead: You can assemble this casserole earlier in the day. Cover and refrigerate until you're ready to bake it.