Roasted Veggie Ravioli Lasagna

Food and Prop Styling Renee Muller
Photography Hudi Greenberger

This delectable lasagna is chock-full of flavorful veggies and makes the perfect dish for a crowd. Shhhh, don’t tell, but I took some shortcuts to keep prep to a minimum. I bought pre-chopped veggies and used ready-made ravioli as the noodles, so there was no pre-boiling necessary. I also doctored up a bottled pizza sauce by adding a couple of extra ingredients to make it taste homemade! So go ahead and enjoy this quick and easy way to add a gourmet dish to your Yom Tov table.

SERVES 10–12

• 2 oz (55 g) sliced baby portobello mushrooms (about 4 cups)
• 12 oz (340 g) 1×1-inch diced zucchini, with peel (about 2 cups)
• 12 oz (340 g) 1×1-inch diced red, orange, and yellow peppers (about 2 cups)
• 2 Tbsp olive oil
• ¾ tsp salt
• black pepper, to taste
• oregano, for sprinkling
• 2 14-oz (400-g) pkgs precooked cheese-filled ravioli (I used frozen B’gan)
• 2 cups coarsely chopped fresh spinach leaves
• 1 8-oz (225-g) bag shredded mozzarella cheese
• 2 Tbsp grated Parmesan cheese

Sauce

• 1 Tbsp butter
• 3 cloves garlic, crushed
• 24 oz (680 g) pizza sauce (I used Tuscanini)
• ¾ cup heavy cream
• salt and pepper, to taste

Preheat oven to 425°F (220°C). Place vegetables in a large bowl and drizzle with olive oil. Season with salt and pepper and toss to coat.

Spray a baking sheet with cooking spray. Spread vegetables in an even layer onto the baking sheet and sprinkle lightly with oregano. Roast for about 40–45 minutes in the center of the oven until edges begin browning slightly.