A super easy take on the classic lasagna – ravioli lasagna I use fresh ravioli to save a few steps and get this in the oven in no time. A perfect back to school dinner idea.
Whether I like it or not, school is just around the corner. Part of me is looking forward to more rhyme and reason to our days, and the other half of me is sad that the kids will be gone all day and we will live and breathe by the calendar. One thing that I do look forward to is more dinners at home.
I cook a lot more during the school year and love having everyone around the table after a busy day. It’s important to me to feed my family well. And by well I mean – as healthy as I can, but things that they will also eat. I know that I am not alone.
The struggle is real.
I try to pick things that I will get the most bang for my nutritional buck, but that they won’t turn their noses at either. It’s not easy.
A couple of things that help me get dinner on the table each night:
– I like to get dinner started in the morning. I work from home and like to at the very least get dinner started before I go into my office. If I can’t make it entirely, I will at least prep what I can and have it ready to go when it’s time to make dinner. This is a perfect thing to assemble and throw into the oven during homework.
– Be a non-meal plan-planner. I think that all of the hundreds of posts I’ve written this is the most useful. I can’t stick to a strict meal plan, but I can sort of have an idea of what we are going to have for the week.
– Get the kids involved. Ask them what they want for dinner. I can take almost anything and upgrade it to be a little healthier. Mine are also old enough to actually be useful in the kitchen. They can help chop, stir, assemble, set the table, do dishes – so many things that make my life a little easier. Many hands make light work.
I love a classic lasagna, and so does my family. When I have the time, usually on a lazy Sunday, I’ll make it the traditional way. Make the sauce, boil the pasta, make the cheese filling. It takes a long time, and I love doing it. But I also love to eat a baked pasta dish in the middle of the week. Using fresh ravioli is a great way to cut out a lot of steps and still give you the essence of a great lasagna. This dish is also great to double and freeze another pan for another night. Two for the price of one. I found a brand that I really love,
But I also love to eat a baked pasta dish in the middle of the week. Using fresh ravioli is a great way to cut out a lot of steps and still give you the essence of a great lasagna. This dish is also great to double and freeze another pan for another night. Two for the price of one. I found a brand that I really love, Three Bridges, and the ravioli is made with ingredients that I can pronounce and recognize. Win-win. (They have some great recipes too.)
RAVIOLI LASAGNA //
- 1 Tablespoon olive oil
- 1 pound bulk sweet Italian sausage
- 1 package sliced mushrooms
- 1 yellow onion, diced
- 2 packages Three Bridges Five Cheese Ravioli
- 2 cups shredded mozzarella cheese
- 1/2 cup flat leaf parsley, chopped
- 1/2 cup fresh basil, chopped
- salt and pepper
- 1 teaspoon red pepper flakes
- 2 (15-oz.) containers Three Bridges Heirloom Marinara Sauce
Heat a large non-stick skillet over medium-high heat. Add olive oil and sausage. Break up with your spatula. Cook until almost brown. Add onions and mushrooms and cook for about 10 minutes, until the onions are soft and the sausage and mushrooms have browned. Season with salt and pepper.
Line a 9×13 pan with a thin layer of marinara sauce. Add a layer of ravioli.
Add half of the sausage mixture.
Top with a thin layer of sauce. Sprinkle on half of the cheese, herbs, and season with salt, pepper, and red pepper flakes.
Add another package of ravioli.
Generously cover the ravioli with marinara sauce, making sure the pasta is entirely covered.
Top with remaining cheese. Sprinkle salt, pepper, and red pepper flakes on top.
Place a baking sheet under your pan (I made mine a pan that was too small and started to overflow, be smarter than me.) Bake in a preheated 400° oven covered loosely with foil for 30 minutes. Remove foil and bake for another 20 minutes, or until hot all the way through and the cheese is melted and bubbly.
Let stand for 15 minutes before serving.
Top with more fresh parsley and basil. Serve and enjoy!
This post has been sponsored by Three Bridges. A company that I use and enjoy and was happy to partner with to bring you this easy and delicious back to school recipe. I love that Three Bridges pastas and sauces are made with simple and better for you ingredients. Hormone-free cheeses and cage free eggs, no artificial ingredients, colors, preservatives and they do not add fillers. Three Bridges has organic and gluten-free options also. You can find Three Bridges in the refrigerator section at your local grocer. (I found mine at my local Target.)
All opinions are 1000% my own.