Another recipe from the Real Simple maga-book. I’ve actually been thinking about this one in the back of my head but it hadn’t been quite the right night for it.
Until tonight. I had a bunch of errands to run so I got home about an hour later than usual but still before Chris. He’d done some light grocery shopping earlier in the day but we didn’t have a ton of fresh stuff on hand. What we did have was some things that needed using up, ASAP.
The original recipe called for frozen chopped spinach, thawed and well-drained. I do have spinach in the freezer but decided to go a different route.
1/2 onion, roughly chopped
8 oz mushrooms, sliced
1 package ravioli (frozen or thawed)- I used a chicken ravioli, medium sized from Sam’s Club
1 jar pasta sauce (organic basil, may I suggest)
1 8oz package shredded mozzarella cheese
1/2 cup 3-cheese mix with parmesan
Preheat oven to 350
While oven is heating, saute onions and mushrooms over medium-high heat with some garlic seasoning. Cook until onions are lightly golden. Near end of cooking time, stir in fresh oregano or other fresh herbs of your choosing.
In a 9×13 baking dish, layer 1/3 of pasta sauce in the bottom then half the raviolis. Top with more sauce, half of mozzarella cheese and onions/mushroom mixture. Add second layer of raviolis and finish with last of sauce, remainder of mozzarella and the 3-cheese mix.
Bake, covered with foil, for 25 mintues. Remove foil and continue to bake another 10 minutes or until cheese turns golden and bubbly.
Remove from oven. Ideally, let set for 10 minutes to allow cheese to set up.
Served with mixed green salad.
No picture – C’mon you know what lasagna looks like! It was way too gloomy to try for nice natural light pictures anyhow. And we were hungry.
Super super easy. Next time I hope to do both the added mushrooms/onions and the spinach.