Five Ingredient Friday brings you a really, I mean really, simple fake-out lasagna. This dish is fast, I mean really fast; it’s delicious; it’s filling; it’s pretty cheap to make. And only five ingredients. Phew…
This whole Five Ingredient Friday thing is a lot harder than you might think, let me tell you. That said, this is a super addition to your weekly lineup, mainly because you can take a little bit of help from the prepared frozen foods section of the grocery store. Yes, I will use prepared products
I’m just super picky about which ones I use, and the frozen ravioli that is available now is outstanding. I used Kroger’s Private Selection brand of Portobello Mushroom Ravioli, but regular old cheese ravioli would work well too.
Then, I layered it with a simple red sauce I keep on hand in the freezer. Okay, okay…that would take it over five ingredients, BUT…since I understand most of you use jar sauces, that still counts as one ingredient. *wink* I am giving you my recipe for Pomodoro (basic red) sauce below, if you’d like to save pennies and make your own to use and/or freeze. That jarred stuff is really expensive, but you can make a batch of basic red sauce for mere pennies.
Added to that, I browned some Italian sausage, a great addition since it’s loaded with awesome spices (which saved me additional ingredients); I wilted some fresh baby spinach leaves, and topped it all with some Mozzarella cheese, then baked it.
How simple is that? Pretty darned simple…and the five ingredients are:
- Frozen Ravioli
- Red Sauce
- Italian Sausage
- Mozzarella Cheese
Now…make this. And the Pomodoro sauce too!
- 1 pound frozen ravioli, cooked according to package instructions
- 28 ounces basic red sauce (jarred or pre-made Pomodoro sauce)
- 1 pound ground Italian sausage, browned and drained of fat (you can buy links and strip them of the casing and break them up as they brown)
- 6 ounces fresh baby spinach leaves, wilted (I put the spinach into a bowl with a bit of water and microwaved it until it was wilted - about 2 minutes in my microwave - then drain off the water.)
- 4 ounces Mozzarella cheese, grated
- In a greased 9 x 13 inch casserole dish, add ⅓ of the red sauce.
- Top that with half of the cooked ravioli.
- Add another ⅓ of the red sauce on top of the ravioli.
- Place the remaining ravioli on top of that layer.
- Top with the remaining ⅓ of the red sauce.
- Add the wilted spinach.
- Add the browned Italian sausage.
- Sprinkle the top with the grated Mozzarella cheese.
- Bake in a 350 degree F oven until the sauce is bubbling and the cheese is browned and bubbling (about 20 minutes).
- Remove from oven, and serve.
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 - 28 ounce can crushed tomatoes
- 1 cup red wine (I add this rather than sugar to cut any acidity in the tomatoes...and because I love wine.)
- 1 teaspoon Italian seasoning blend
- salt and ground black pepper, to taste
- a shake of crushed red pepper flakes
- In a large skillet, over medium heat, add the olive oil and the garlic.
- Saute until the garlic is tender, but not browned.
- Add the remaining ingredients and simmer until slightly thickened (about 15-20 minutes).
- It is now ready to use, or to cool, package and freeze for later use.