Autumn nights call for meals that warm us as well as nourish our bodies. However, the kids are back in school, sports are on t.v., and there’s a dip in the temperatures. Time is precious and we need go-to meals that can get us out of the kitchen quick. Casseroles by nature free up the cook to work on other projects like homework, laundry, Halloween costumes, Christmas gifts, etc.
This quick version of Lasagna is perfect for busy weekdays. There is nothing homemade in this casserole, hence the speediness of the preparation. I purchased these ravioli at the grocery store and they are average-sized, but Sam’s Club sells some very large 3-cheese ravioli that work even better with this casserole. Typically I make two of these at a time; one for dinner, and one for the freezer.
If you decide to make a pan of lasagna to freeze, buy the aluminum disposable pans that fit in a 2-gallon Ziploc bag. To freeze; Wrap the pan with heavy-duty aluminum foil. Slide the pan into the 2 gallon Ziploc bag and seal it. Using a straw, suck as much air out of the bag as possible before sealing it for good. That is a trick that I learned from my friend, Bev. It really does help keep the ice out of the bag when you are freezing for long periods of time.
If you are really in a hurry, just open a bagged salad to serve with this. I always tape a paper with the name of the dish, the date it was made, and heating directions right to the foil, before I place the casserole in the plastic bag. This encourages others to help make dinner. Not really, but it does refresh my memory when I’m buried deep in fabric, need a quick dinner, and am concentrating on making a quilt or getting the flannel PJ pants done in time for Christmas Eve. Enjoy!
3-25 oz. bags Cheese Ravioli (you only need 2 1/2 bags, saving the leftovers for another meal).
3-8 oz. bags shredded Mozzarella Cheese
1-67 oz. bottle Prego pasta sauce
Parmesan cheese, for topping
2-8×11 inch aluminum disposable pans (I reuse mine)
1-2 gallon Ziploc bag
1. Spray the pans with Pam.
2. Pour enough pasta sauce in each pan to lightly cover the bottom.
3. Place an entire row of frozen ravioli over the sauce.
4. Sprinkle the casserole with Mozzarella cheese.
5. Pour some pasta sauce over each casserole, and spread to cover.
6. Continue this sequence of ravioli, Mozzarella, and sauce 2 more times (3 rows total) to finish the casserole.
7. Sprinkle Parmesan cheese on top of each casserole.
8. Wrap, label, and freeze one casserole for later use. Cover the other casserole with foil and place in a preheated 350 degree oven for about 40 minutes. Uncover pan and cook about 10 minutes more, or until casserole is bubbling and browned a little.