Ravioli Lasagna

Sunday, June 21, 2009

Happy 1st OFFICIAL day of summer!  I wish I could say that it means sunny weather in my part of the world, but nope, New England is still being tormented (at least in my eyes!) with rain and more rain 😦

And Happy Father’s Day to all the dads out there!  I already called my dad this morning and wished him a wonderful day.  He and my family back in WI are going out to one of his favorite places for lunch, the Century Buffet (basically a Chinese food buffet–kind of nice, where you can try all the different kinds of Chinese food, without ordering one single item–I wouldn’t care for it much now simply because I find they don’t offer too many vegetarian main dish options).  Enjoy your meal Dad!  I love you so much!

Today has been a pretty relaxing day thus far.  I wish I could have slept in later, but the humidity and the fact that Charlie knocked something off of Kimm’s nightstand, made me wake up at about 7 ish and I COULD NOT get back to sleep!  So I got up and had my decaf coffee and caught up on my emails and read a little New Moon (I really like this one!).

After lunch, I was able to get a little siesta in 🙂  Which is good, because we are going to Kimm’s this afternoon for a Father’s Day bbq!  There should be lots of yummy food if I know her mom 🙂

So yesterday for our dinner Kimm and I whipped up an old favorite of ours–Ravioli Lasagna.  It’s super simple (only 4 ingredients!) and super delicious.  I got this recipe from someone at a former job I believe–she said she always made it for potlucks because it was easier than traditional lasagna!

Ravioli Lasagna

1 bag of frozen cheese ravioli, the small round ones (approximately 80 per package)

1 jar spaghetti sauce, any kind you like, we used a simple marinara sauce

1 package white button mushrooms, sliced

1 2 cup package shredded mozzarella

To make:

Preheat oven to 400 degrees.  Then get out an 8 x 8 glass baking dish.  Now start making the layers.

First a thin layer of sauce to cover the bottom of the dish.


Then 1/2 the bag of the frozen ravioli.


Then 1/2 the remaining jarred spaghetti sauce.


Then 1/2 of the sliced mushrooms.


Then 1/2 the bag of the shredded cheese

The rest of the ravioli…


The rest of the sauce…


The rest of the mushrooms…


And the rest of the cheese…


Then place on a pan with tin foil underneath (in case in boils over, easier to clean!) and also cover the top with tinfoil.

Cook for 45 minutes covered.  Then uncover and cook for 15 minutes more, until cheese is browned.  Take out of oven and let sit for 10 minutes.


Then, the BEST part, enjoy!


This lasagna makes six good sized servings.  For us it lasts three meals.  We pair it with a nice side salad and a slice of garlic bread.  REALLY GOOD!  The best thing is you could change this up to include any kind of veggie you like!

Hope you enjoy.

Also, don’t forget to check out Kimm’s new blog, Rants.

Hope everyone has a WONDERFUL day!

Published in: on June 21, 2009 at 4:15 pm  Leave a Comment