Chipotle Black Bean Ravioli Lasagna
1 bag Morningstar Chipotle Black Bean crumbles
1 24-26 oz Pasta sauce ( I used Mrs.Miller’s garden vegetables)
! bag frozen cheese ravioli mini rounds (do not defrost)
1 10oz frozen chopped spinach
8 oz shredded cheese – ( I used 4 blend Mexican cheeses)
1/2 cup Parmesan cheese
seasonings – optional ( I used a few drops hot pepper sauce)
Lightly saute´ crumbles in olive oil, add pasta sauce and any seasonings you want although the chipotle crumbles are well seasoned. Lightly cook and drain spinach removing as much moisture as possible.
Assemble: spoon i/3 sauce on bottom of 9×13 pan. Place half of the ravioli over the sauce in a single layer. Top with another 1/3 sauce. Sprinkle with spinach and half the shredded cheese. Add remaining ravioli in a single layer. Top with remaining sauce and cheeses.
Cover with foil and bake 25-30 minutes at 350 degrees. Uncover and bake until bubbling about 10-15 minutes.
Hint: If you don’t like black beans you can substitute with Morningstar veggie crumbles or ground meat