Ravioli Lasagna #2

This meal has been on repeat since the start of COVID-19 stay-safe-at-home orders.  It's easy to throw together and is easily adjustable for whatever you have on hand.  I've used fresh pre-made ravioli, and have tried it with frozen ravioli.  My husband, my 3-year-old, and I will actually all eat and enjoy it.

It goes great with red wine, per my sister.

Super Easy Ravioli Lasagna

Ingredients
  • 2 cups diced roasted vegetables (I like an onion, a root vegetable, and/or hearty greens like kale or tomatoes)  You can use your imagination/whatever is in your pantry or freezer
  • One 12 oz. packages of refrigerated ravioli
  • One 24 oz. jar of marinara pasta sauce or stewed tomatoes
  • 1 cup of shredded mozzarella cheese
  • salt and pepper
  • optional: 1 tbs. grated parmesan cheese and 1 tsp. dried oregano

Directions
  1. Roast vegetables-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. shredded 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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