I’m always on the lookout for dishes that are kid friendly, mom friendly, and don’t require a ton of time in the kitchen. So, when I first found this fantastic recipe for Last Minute Lasagna, I immediately knew I had to try it! The perfect weeknight meal for busy families on the go, this is one nutritious dish that can be assembled in 10 minutes or less but tastes like you spent all afternoon in the kitchen.
There are three main reasons I love this recipe (and, am sure you will too!):
- It’s SO quick and easy! All it takes is ten minutes to assemble the layers of cheese ravioli, sauce, and toppings – no boiling pasta, no extra chopping or dicing, all you do is open a few packages and a jar and you’re done!
- Kids LOVE it (actually, the kid in all of us loves it)! Let’s face it, it’s just fun to eat “lasagna” that’s really layers of ravioli. And, let your children help out with the assembly of this dish, it’s a proven fact that kids are more apt to eat the foods they help prepare.
- You can load it up with all the healthy veggies you want! Spinach is already a main ingredient in Last Minute Lasagna, but you could also add zucchini, mushrooms, artichokes, or shredded carrots – it’s a great way to get your kids to eat their vegetables!
While Last Minute Lasagna is one of my little boy’s favorite dishes, my husband and I also enjoy it, especially when paired with a nice bottle of Chianti, crusty bread, and a salad tossed with a light vinaigrette. Super simple and super delicious, Last Minute Lasagna is one dish that’s sure to receive a five star review from your favorite little food critics – enjoy!
Last Minute Lasagna
Makes 6 Servings
1 (26 ounce) jar pasta sauce (tomato-based)
1 (30 ounce) bag frozen large cheese ravioli, unthawed
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
3 ounces sliced turkey pepperoni (optional)
1 (8 ounce) bag shredded mozzarella cheese
½ cup grated parmesan cheese
Heat oven to 375 degrees F. Coat a 13×9 –inch baking dish with cooking spray. Pour 1/3 of the sauce in the bottom of prepared pan. Arrange 12 frozen ravioli on top, and scatter the spinach over them.
If using, place pepperoni slices evenly over spinach, and top with half of each cheese. Cover with another layer of ravioli, and the remaining sauce and cheese. Cover pan with foil and bake for 25 minutes. Uncover and bake 5-10 minutes more, or until bubbly. Allow to rest for 5 minutes before cutting.
Recipe and picture from www.food.com