Happy New Year! It’s been a while since I’ve posted a recipe because I was enjoying two glorious weeks at home with family. While there, I enjoyed authentic Indian food courtesy of my mom, great Kansas City barbeque, and unique ethnic cuisine. I loved having the options available and it was great not to have to cook for two weeks! Here’s a recipe that my cousin made for us while we visited. It’s super easy and so filling! Lasagna has a tendency to be really heavy but the added vegetables made me feel better about eating it. Add a tossed salad and some rustic artisanal bread and you have an easy weeknight supper.

Ravioli Lasagna
Recipe Courtesy of Deepa Thomas Miller

1/2 package of Kirkland brand four cheese ravioli (2 lbs)
1 lb. ground beef or turkey
2-3 zuchinni and/or yellow squash, sliced
6 ounces of baby spinach, washed and dried
1 medium onion, diced
2 cloves of garlic, minced
1/4 teaspoon of crushed red pepper
1 tablespoon olive oil
8 ounces of Romano cheese, shredded
28 ounces of your favorite jarred spaghetti sauce

Preheat oven to 350 degrees.

Boil the ravioli for about 5 minutes and then drain. Over medium heat, saute the zucchini, squash, onion in olive oil. Add garlic and crushed red pepper. Add the spinach until wilted then remove from heat and place in separate bowl. In same saute pan, brown meat and remove any grease if using ground beef. Once browned, add spaghetti sauce and stir over medium low heat. Add vegetables and ravioli to skillet mixture.

Pour mixture into lightly greased 9×13 pan and sprinkle with Romano cheese. Bake for about 15-30 minutes.

Notes: This recipe served 8 people. You can substitute mozarella cheese or Parmesan cheese if Romano is not available. You can omit the meat altogether and make this a strictly vegetarian supper.