Super Easy Ravioli Lasagna

I was perusing Food & Wine or maybe it was Epicurious...or Food52...who knows.  Anyway, it was one of those foodie websites/e-mails that I torture myself with every day when I came across this ravioli lasagna idea.  I had seen something similar on Pinterest but sometimes I don't trust Pinterest.  Those beautiful pictures of food are sometimes very deceiving.  I've been burned before with what looks like awesome recipes on Pinterest turning out as complete flops.

Has this ever happened to you?

https://www.boredpanda.com/funny-pinterest-fails/

Well, this ravioli lasagna is NOT the case of the Pinterest fail.

It was a recipe win!

A weeknight, super easy, semi-homemade winner winner ravioli lasagna dinner.

A kind of feel guilty posting the recipe here because it's not really a recipe...
More like some instructions on layering store-bought stuff.
Well, the roasted vegetables I made.  But I think the recipe I originally looked at also said you could purchase these from the deli area of the grocery store if you wanted to even skip that step.

Super Easy Ravioli Lasagna
Ingredients

  • 2 cups diced roasted vegetables (I have used half a red onion, 1 c. butternut squash and 2 small zucchinis one time and another time I used half a yellow onion, 2 small sweet potatoes, and 1 small zucchini)  You can use your imagination/whatever is in your pantry or you can even buy roasted veggies from the deli/prepared counter of the grocery store)
  • Three 9 oz. packages of refrigerated spinach and ricotta ravioli
  • One 24 oz. jar of marinara pasta sauce
  • 1 cup of shredded mozzarella cheese
  • salt and pepper
  • optional: 1 tbs. grated parmesan cheese and 1 tsp. dried oregano
Directions
  1. Roast vegetables-(Skip this step if you bought your veggies!) Preheat oven to 425*F.  Toss vegetables with 1 tbs. olive oil and salt and pepper.  Roast on a pan for 20-25 minutes, turning the vegetables half-way through roasting.  Set aside as you prepare the lasagna
  2. In the bottom of a baking dish, spread a thin coat of the pasta sauce.
  3. Layer ravioli, about 1 c. pasta sauce, 1/2 c. mozzarella cheese
  4. Then layer ravioli, pasta sauce, mozzarella cheese, and the roasted vegetables
  5. Finish with a final layer of ravioli, pasta sauce, and mozzarella cheese.  Top with optional parmesan cheese and oregano
  6. Cover with aluminum foil and bake in 350*F oven for 15-20 minutes or until hot throughout and cheese has melted.  Remove foil and allow to bake an additional 3-5 minutes or until cheese is bubbly and further melted.
Note: you can also freeze the lasagna before baking and keep on hand for a quick freezer meal

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