Ravioli Lasagna

What a simple lasagna dish with an amazing taste! Dress it up or down. It’s up to you. This one is vegetarian and so deliciously simple. Make your own sauce or use the best jar sauce you can find. Needn’t feel guilty about jar sauce … even chefs use it! This is one of those 30 minute meals too. We loved it!

Recipe

Preheat oven to 350 degrees F.
Serves 2-3 good helpings.

1 1/2 Cups your favorite sauce or quick sauce below*
1 1/2 Cups shredded mozzarella cheese
9 Ounces mushroom ravioli or other meatless ravioli
1/4 Cup grated Parmesan cheese

*Make a quick sauce with 15 ounce can tomato sauce, 2 cloves minced garlic, 2 T olive oil. Sauté the garlic in olive oil over medium low heat for 1-2 minutes. (Avoid browning garlic … this tends to produce a bitter taste.) Add the tomato sauce and (a pinch of Italian spices optional) simmer 5 minutes. That’s it! I can’t stress enough the quality of ingredients make a difference in this simple recipe. If using jarred sauce I recommend Roa’s (available in most grocery stores or Target) or Mutti.

Cook the ravioli according to package directions. Drain and set aside.

Heat your sauce and add 1/4 cup to the bottom of a skillet. This skillet is your baking dish.

Layer the cooked ravioli over the sauce. Spoon about 1/4 to 1/2 cup sauce over ravioli and sprinkle with half the mozzarella cheese. Spoon (dot) 1/4 Cup sauce over the top.

Layer the remaining ravioli. Add the remaining sauce (Ravioli should not be floating in sauce. Hold back if necessary.) and mozzarella cheese. Sprinkle with Parmesan. Bake for about 10-20 minutes until bubbles.

Other options: Add a layer of ricotta cheese or caramelized onion or cooked Italian sausage (crumbled) or sautéed mushrooms.