Layered Ravioli Lasagna

SkillScale: 2

Frozen ravioli (meat or cheese variety)
Frozen spinach
Sauteed zucchni or squash (if its in season, slice and sautee on the stove top with 2T olive oil per vegetable, add garlic if desired)
Shredded carrots, broccoli or other veggies (frozen or fresh)
Fresh basil if you have it (it adds zing to tomato dishes!)
Dried parsley or Italian seasoning
1 large can or jar of your favorite spaghetti sauce (Ragu organic is Mark's fav)
1/3 c mozzerella cheese for topping

Boil ravioli on the stove top until cooked, drain and set aside. Thaw frozen veggies by placing them in a collander in the sink and soaking with hot water, let drain.
In a 9x9 casserole pan, our 1/3 bottle of spaghetti sauce on the bottom of the pan, place one layer of ravioli, add a layer of vegetables. Alternate layers of sauce, ravioli and vegetables until exhausted. Top with mozzerella cheese and add dried parsley or Italian seasoning for color. Bake at 350 degrees for 50 minutes or until warm throughout.

Take-out tip: prepare the same recipe in small pyrex containers that can be baked in the oven, cooled and stored in the refrigerator for meals during the work day.

Alternative: Instead of frozen ravioli, make a simple layered lasagna using the recipe on the back of the no-boil lasagna noodle box. No more need to boil noodles with this recipe- just layer in the hard noodles, add plenty of sauce and it comes out perfect every time!