While searching for easy meals to prep before the baby is born, I found a few simple recipes that had my name written all of them. That name being “I didn’t want to spend a ton of time in the kitchen” and “I wanted food that my other kids were going to eat that wasn’t going to create arguments about how it tasted disgusting”.
The fewer ingredients, the simpler to make, the better.
I happened upon a recipe that I’ve used a handful of time since then, and have created a half-dozen different variations of, using only the three ingredients – and it’s a game changer: Three ingredient Ravioli Lasagna.
Ravioli lasagna, where the lasagna noodles are placed with ready made refrigerated ravioli squares, is versatile. You can choose from cheese sauce, classic alfredo sauce, pesto sauce, or even the four jars of tomato sauce that we usually buy from Costco a couple of times a month, if you want to keep things simple. Ravioli flavours are endless – for this time around, I chose a beef filled ravioli, since I wasn’t using meat sauce. You could choose from the many different delicious flavours at Costco, like the butternut squash ravioli and the many different fillings. For the cheese, I had a classic blend of shredded cheese in the refrigerator, so I went with that, but you could mix it up.
Three ingredients: one bag of refrigerated ravioli pasta, one jar of sauce, a few generous handfuls of shredded cheese.
3-Ingredient Ravioli Lasagna
- If you are making these dishes ahead of time, I prefer to use the disposable tin ones, with plastic covers. This way, nothing sticks to the cardboard cover, and you’re going to be able to see what’s inside.
- Start with a layer of sauce, add a layer of the ravioli, and then add a layer of cheese (optional), topping with another layer of sauce, pasta and cheese until you’ve finished. Top the final layer with cheese. You could skip the layers of cheese throughout the lasagna, but it’s fall, and fall has me in comfort-food zone.
- Place in the freezer, thaw before cooking, and cook for 35-45 minutes at 400 degrees, covered with foil. Cook for another 10 minutes to melt the cheese on top, and finish with a quick broil to get that cheese nice and melted, on the top.
- Serve with salad, bread and stash those leftovers away for a delicious, next-day-lunch.
With so many ways that you could mix up this versatile recipe, and the ease of time it takes to put together, you’re going to quickly have this become a staple to your fall and winter cooking, when you don’t feel like spending too much time in the kitchen. In all, it took less than five minutes to prepare each pasta bake, and stash one in the freezer, and one in the oven for dinner.