Cooking - Lasagna
Mexican night goes Italian! These saucy enchilada-style lasagna rolls are stuffed with creamy Monterey Jack cheese, chicken and green onions, then smothered in sauce and cheddar cheese before they’re baked. If you’ve got leftover rotisserie chicken, this is a great way to use it!
Easy After work meal- 400°F. Spray 9x13 baking dish w/cooking spray. Spread 3/4 cup pasta sauce. Arrange half of frozen ravioli in single layer over sauce, top with half remaining pasta sauce & 1 cup of mozzarella. Repeat layers once starting with ravioli. Sprinkle with Parmesan. Cover with foil, bake 30 min, Remove foil, bake uncovered 15 min until bubbly in center. Let stand 10 min.