♥ Lazy Lasagna (Kid-Approved)

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!

♥     ♥     ♥

Lazy Lasagna (Kid-Approved)


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


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.


8 responses to “♥ Lazy Lasagna (Kid-Approved)

  1. ooh, that looks so easy and delicious! What a great idea to use ravioli for the lasagna. I’ll have to pick some up on my next shopping trip!

    That’s such a great photo – is that your husband and son?

  2. Our “little” boy is all grown up (sniff). That’s J, and the little flyboy with him is a “loaner” from my friend that I used to work with. It was such a fun day – J’s job is routine for me now, but it was a total kick to experience it through the very excited little flyboy’s perspective! I miss those days . . .

    Anyway, your boys should love this dish – I have served it to a lot of kids over the years and nobody has complained (btw, it freezes well, too). In fact, the girl usually requests it when she invites friends over. Full, happy kids and everybody thinks you are “the best cook”. Score!

  3. I’ll have to file this recipe away for certain guests for whom I never know what to cook.

    There’s a rest stop on the way from Madison to Chicago that is under a flight pattern. Sometimes it feels like the planes are going to land right on your head. Back when our kids were small, we’d have to drag our son away on the lucky days he got to stop there on trips East.

  4. I love the Rising Moon raviolis, I usually get the butternut squash one. I never thought to make lasagna out of it. What a great idea! I have almost everything else so I could make it for lunch today. Thanks! 🙂

  5. How did I not know about the butternut squash raviolis?!? That sounds even better! My “real” lasagna has butternut squash in it, but the real lasagna is too much work and I can’t rightfully call it “lazy”!

  6. I love the photo of your boys and the lazy lasagna! If only my little one would eat all those veggies I would make it.

  7. Thanks, Lee! This dish has evolved over the years to accommodate my picky eaters in their various stages of “pickiness”. When the kids were in their anti-vegetable chunks phase, I used an extra jar of marinara or a can of tomato puree in place of the can of diced tomatoes and I chopped the broccoli and the spinach extra fine (and a few times I even resorted to making a non-dairy ricotta/spinach puree). The girl still hates mushrooms, but she is willing to pick them out. The mushrooms could always be omitted from the recipe, but the rest of the family loves them so she just has to endure that inconvenience!

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