Super easy, especially if you are like me and have a jar of the excellent Marinara Sauce (Basic Pasta Sauce) in your fridge most of the time.
It's as simple as boiling water basically! Get the ravioli from your local Continental grocer and you are off and running. The heirloom tomatoes could be replaced by cherry tomatoes, they add a touch of freshness to the pasta. This will keep well in the fridge for a few days, and can be frozen for up to 1 month.
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- 1 Kilo ravioli, cooked as per packet instructions
- 1 Batch Marinara Sauce pre-made, as needed Recipe
- 500 Grams Heirloom cherry tomatoes
- 200 Grams bocconcini, torn in half if large
- 100 Grams mozzarella, cubed
- 1 Handful Basil fresh leaves, for garnish
Preheat oven to 180°C. Cook the ravioli according to package directions and drain.
In a lasagne dish, place a layer of cooked ravioli, then cover with some of the marinara sauce. Continue layering, finishing with the marinara sauce.
Bake for 20 minutes then remove from the oven and add the tomatoes and cheeses, covering the top. Return to oven for 15 minutes or until tomatoes have started to blister.
Garnish with basil leaves and enjoy the easiest lasagne you'll ever make!
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