I love a good, hearty lasagna, but really only have time to make lasagna on weekends, since it takes a while to bake in the oven. And even then, who wants to spend all weekend in the kitchen? That’s exactly why I turned to cheese ravioli to speed up the lasagna making process. Here’s how it works:
The ravioli is basically a substitute for lasagna noodles and ricotta / whatever other type of cheese you like to use. I still use Parmesan and Mozzarella, because I like my lasagna cheese and veggie loaded. It does not matter what type of cheese ravioli you buy, as long as it’s the “jumbo” kind. The larger raviolis will make it easier to cut the lasagna into equal portions without making a total mess out of the dish. All the other ingredients are completely up to you! My favorite way to make this dish is with soy crumbs, lots of fresh garlic, spinach and a simple, homemade tomato sauce.
1. Boil the ravioli and set aside.
2. In a large skillet, cook your meat with some chopped onions and olive oil. I often make my lasagna completely vegetarian by substituting Morningstar Farms veggie crumbles instead of meat. You could also go completely veggie by stir-frying some zucchini, spinach, and your other favorite veggies.
3. Mix your meat and veggies with tomato or marinara sauce and then layer a large, oven-proof casserole with the ravioli, then the tomato mixture, and then a thin layer of Parmesan and Mozzarella cheese. Keep repeating until all your ingredients are used up.
4. Bake the casserole at 350 for about 35 minutes, or until the cheese is nice and bubbly. Enjoy!