I love Fridays. Even though I am not doing the 9-to-5-Monday-through-Friday thing any more, there is just something about the last day of the work week that is both exciting and a relief to have the work part of the week in the rearview mirror perspective!
We spent the day with a good friend and our favorite boy who loves all things with wheels and/or wings. Today, we delivered on both: airplanes (a whole lottta airplanes)! We spent the afternoon on the air base looking at retired planes and watching the newer ones take off and land . . . repeatedly. A certain young man was beside himself with excitement. Bonus: two handsome men declared their love for me in one day. Ahhh, a perfect day!
Flyboy and future flyboy!
After all of that excitement and errands, too, a quick and easy dinner was in order. We’re still on our mission to empty the freezers here and we’re still on a comfort food kick, too. Tonight’s creation served all three objectives: a lasagna type dish made with pantry and freezer staples that comes together quickly. What’s better, I have never served it to a child (mine or otherwise) that hasn’t asked for seconds. Success!
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Lazy Lasagna (Kid-Approved)
Ingredients:
2 8-ounce packages of vegan ravioli (our local market carries Rising Moon Organics’ Spinach Florentine and Garlic & Roasted Veggies, both are vegan)
1 14-ounce package of broccoli florets, thawed and drained
1 16-ounce package chopped spinach, thawed and squeezed dry
2 to 3 cups sliced mushrooms, divided
1 24-ounce jar Newman’s Own Organic Marinara Sauce
1 14.5-ounce can organic diced tomatoes with juice
1/4 to 1/3 cup Daiya mozzarella style cheese
2 Tablespoons parmesan flavor grated cheese
Italian Seasoning, garnish
Directions:
Preheat the oven to 375 degrees.
Divide the raviolis into thirds (this is easier when the raviolis are partially frozen rather than completely thawed). Drain the broccoli; cut the pieces to a uniform size. Drain the spinach; squeeze the excess water out of the spinach. Wash and slice the mushrooms; divide. Combine the marinara and the un-drained tomatoes in a small bowl.
Spray a 2.5 quart baking dish (at least 3 inches deep) with non-stick cooking spray and spread a thin layer of sauce in the bottom of the dish. Layer the remaining ingredients in the following order:
- ravioli (first third)
- broccoli florets
- half of the sliced mushrooms
- half of the marinara/tomato sauce
- ravioli (second third)
- chopped spinach
- the remaining half of the sliced mushrooms
- ravioli (remaining third)
- the remaining half of the marinara/tomato sauce
- shredded mozzarella
- grated parmesan topping
- Italian seasoning sprinkled generously over the top of the cheese
Bake 45 minutes, covered. Remove the lid and bake an extra 15 minutes. Let the dish stand 10 minutes before serving.
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