At the suggestion of one of my Twitter friends, @gcharlesxoxo, I’m sharing my “recipe” for Lazy Lasagna. Although, as you’ll see, it’s so lazy, it doesn’t have much of one, at that.
This was born from my deep affection for lasagna, and my profound aversion to all the steps traditional lasagna requires–which I usually end up flubbing, somehow. It can have any number of variants you choose and produce a different dish each time. Or you can stick to your favorites for a consistent result. It’s up to you.
I favor spinach, olives, and from my garden, I’ve been using bell peppers and tiny yellow tomatoes, which are sweet and flavorful. While I use bagged, frozen meat and cheese raviolis to mimic the contents of traditional lasagna, you should go with what sounds good to you. You can make a large pan or a smaller, personalized dish–just adjust the amounts of your ingredients to suit your baking dish size.
Frozen ravioli of your choice.
Veggies of your choice. (slice things like peppers thinly for even cooking.)
Shredded mozzarella, at least 8 oz for a 13×9 dish
1 jar of pasta sauce
Par cook your ravioli (3 min~)
In a baking dish, spread a bit of sauce on the bottom to prevent sticking.
Place your veggies in the dish and toss with a bit of sauce to coat; add some mozzarella, too, for melted cheese throughout.
Drain your ravioli well, and add to the dish with your saucy vegetables.
Toss everything gently with the remainder of your sauce and generously sprinkle the top with mozzarella.
Bake in a 400 degree oven for 25-30 minutes, or until the top is browned to your satisfaction.
Remove and let stand for at least five minutes.
For a super-solid presentation (fresh it’s a bit wet from all the veggies) bake ahead of time and store in the refrigerator. Reheat covered tightly with foil 350 degrees for 20 minutes.
Makes the best leftovers ever, if it lasts that long.