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) 1x1-inch diced zucchini, with peel (about 2 cups)
• 12 oz (340 g) 1x1-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.

While vegetables are roasting, prepare the sauce by melting the butter in a medium saucepan. Add garlic and stir gently until lightly browned and fragrant. Add pizza sauce and heavy cream. Season with salt and pepper to taste. Cook until heated through.

Lower oven temperature to 350°F (175°C).

To assemble the lasagna, spread about one third of the sauce onto the bottom of a 9x13-inch (20x30-cm) pan. If you’re using frozen ravioli, make sure to defrost completely before assembling. Using one entire package for the bottom layer, place the ravioli into the sauce, lining them up in even rows, overlapping slightly, taking care to cover the entire pan. Spoon half of the roasted vegetables over the ravioli and sprinkle one cup of spinach leaves on top. Top with half of the shredded cheese and sprinkle with 1 tablespoon of Parmesan cheese. Repeat with the second package of ravioli and remaining vegetables and spinach. Pour the remaining two-thirds of sauce over the spinach leaves and top with both cheeses.

Place pan into the oven and bake covered for about 35–40 minutes, until cheese is fully melted. Uncover and return to the oven. Broil for an additional 3–4 minutes or until cheese is bubbly and slightly browned. Serve immediately.

Tip: To assemble in advance, prepare until ready to bake and keep in refrigerator for up to one day before baking.

(Originally featured in Family Table, Issue 740)