Ravio-Sagne

Name: Ravio-Sagne
Yield: makes 6 servings
Ingredients: 2 cups low-fat, preferably lower-sodium marinara sauce; 25-ounce package frozen rectangle cheese ravioli (about 1 inch by 1 1/2 inches; no more than 4 g of fat per 9-piece serving; I used Rosetto); 6 ounces (about 2 cups plus 2 tablespoons) reduced-fat, finely shredded mozzarella cheese (no more than 3 g of fat per ounce; I used Lucerne, found at Safeway chains), divided; 1/3 cup finely slivered basil leaves, divided

December 9, 2011

This dish is insanely great for potlucks. Instead of other lasagnes that you can slave over for hours, you can now spend just 10 minutes throwing this together. And the best news is that it can be assembled up to 1 day in advance. After preparing it, simply cover it with plastic wrap and store it in the refrigerator (be sure to remove the plastic wrap before baking!) so it can be baked just before serving. Make sure you find a brand of ravioli with as little fat as possible. Some are laden with tons of fat and calories, yet they don’t taste any better than those that are lower in fat and calories. Rosetto also makes a whole-wheat ravioli that’s delicious and just as low in fat and calories but packs 6 grams of fiber per serving (I buy it at Whole Foods). Though the bag is slightly smaller (22 ounces instead of 25), so you’ll need a bag plus a few more ravioli to make the recipe as written, it’s worth buying.

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