Super Speedy Weeknight Lasagne
Super Speedy Weeknight Lasagne
Course: Recipes, MainDifficulty: EasyServingsservings
Total timeminutes
Ingredients
2 tbsp extra-virgin olive oil
2Â large garlic cloves, thinly sliced
2 tbsp tomato paste
Pinch of dried chilli flakes (optional)
1Â (800g) tin tomatoes (crushed)
2Â large fresh basil sprigs, plus torn leaves for garnish
1 tsp sugar
1 tsp coarse salt
1/4 tsp freshly ground black pepper
500g frozen ravioli
225g mozzarella cheese, shredded
2 tablespoons freshly grated Parmesan cheese
Directions
- Make the tomato sauce: Preheat the oven to 220°C with a rack in the centre. Heat the oil in a large ovenproof pan over medium heat until shimmering, about 2 minutes. Add the garlic and cook, stirring, until softened but not browned, 1 to 2 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes. Add the red chilli flakes, crushed tinned tomatoes, basil sprigs, sugar, and 1 cup water. Season with the salt and black pepper and increase the heat slightly to bring to a boil.
- Cook the ravioli: Gently separate any frozen ravioli stuck together without tearing. Any that resist will separate during cooking. Add the ravioli to the pan and cook over medium heat, stirring gently, until the sauce is very thick and the ravioli are just tender, about 8 minutes.
- Assemble the ravioli lasagna: Spoon half of the ravioli and sauce into a bowl. Arrange the ravioli in the pan in an even layer and sprinkle with half of the mozzarella. Arrange the remaining ravioli on top and sprinkle with the Parmesan and remaining mozzarella.
- Bake the ravioli lasagna: Bake until bubbling and the cheese is lightly browned, 10 to 12 minutes. Scatter the basil leaves on top and let rest for 10 minutes before serving.
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