Lasagne can be a bit of a faff to make – but this ingenious hack from Caught Snackin’ takes all the work out of it, by layering up ravioli.
Featuring a selection of tasty ingredients including fresh ravioli and mozzarella cheese slices, this rustic ravioli lasagne recipe can be whipped up in as little as four steps.
And to top it all off, there is plenty of it to go around – whether it be to feed the family or guests stopping by for a delicious meal.
To browse the selection of midweek meal recipes available on the Press and Journal website, click here.
You will find everything from butternut squash and tofu red curry and spicy feta, pepper and courgette pizzas to Scotch beef margherita meatball orzo pasta and Mary Berry’s Tuscan chicken.
There is even a wide range of seafood dishes including prawn and chorizo stir fry, smoked trout risotto, macaroni with spinach and salmon, and Jeremy Pang’s salt and Sichuan pepper prawns.
Sure to satisfy the fussiest of tastebuds, the dishes are hassle-free to make and tasty.
Rustic ravioli lasagne
(Serves 4)
Ingredients
- 450ml tomato pizza sauce
- 500g fresh vegetarian ravioli (such as butternut squash or mushroom filling)
- 18 mozzarella cheese slices
- Drizzle of olive oil
- Salt and pepper
Method
- Preheat the oven to 190C/170 Fan/375F/Gas Mark 5.
- Pour one-third of the tomato sauce across the base of a large oven dish and top with one-third of the ravioli, in a single layer.
- Arrange six slices of mozzarella across the top and season with salt and pepper. Repeat this layering twice more.
- Drizzle with olive oil and bake for 25 minutes, until golden and bubbling, then serve.
Caught Snackin’: 100 recipes. Simple. Fast. Flavoursome. is published by Hamlyn, priced £20. Photography by Louise Hagger. Available now.
