Last Minute Lasagna

I got this recipe from a blog that I read and she got it from real simple. But I modified it to add in more veggies and be more to our tasting. It was so easy and great. I actually made it on Sunday minus the cheese and put in the fridge till we were ready to eat it. This let the frozen ravioli defrost in the fridge. When I came home I pulled it out of the fridge and put it into the oven which I then turned on to 375. Once the oven was up to 375, I timed 10 minutes then put on the cheese and left in for another 15 minutes. This is a great busy weeknight meal.


Last-Minute Lasagna
Hands-on-time: 15 minutes
Total time: 55 minutes
1 24- or 26-ounce jar pasta sauce –I added ½ a jar more of Vodka Sauce
2 18-20-ounce refrigerated* large cheese ravioli (used costco frozen spinach cheese ravioli)
2 cups cooked veggies – I used onion, red pepper, mushrooms, zucchini
1 8-ounce bag shredded mozzarella (ran out of so I added Aged Cheddar)

Heat oven to 375° F. Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Cover with a single layer of ravioli. Top with half the vegetables and a third of the sauce. Repeat with another layer of ravioli and the remaining vegetables, and the remaining sauce(not all the ravioli may be needed). Bake for 10 minutes. Top with shredded cheese and bake for another 15 minutes or until cheese is all melted.

* I used frozen ravioli instead of the expensive refrigerated kind. I defrosted the frozen ravioli before using them in the recipe. The frozen ravioli worked great!

Layers: sauce, ravioli, vegetables, repeat.

Here is a picture of the layers....and melty cheese.
My husbands second plate - you know it is good when they go back for seconds.

By using the spinach ravioli I was able to sneak in another vegetable without any complaints. I love these sort of tricks! Plus this was easy clean up and now we have leftovers for the weekend.