Local "Busy Mom" Lasagna and Salad

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Local “Busy Mom” Lasagna

In this kit:


2-13 Oz bags Frozen Silver Star Ravioli (Brooklyn)

1- 24 Oz jar Bertolli Organic Tomato Sauce
1 LB Local Mozzarella Cheese (Newark)
Brooklyn Crunch lettuce (Long Island City)
Truffle salt

From your pantry:


2 drizzles of olive oil (1 small for baking dish, 1 large for salad)
Your favorite vinegar
Parm grind of your choice (shaved, shredded, grated)


Preheat oven to 350.
Lightly grease baking dish with olive oil
Thinly slice mozz (Hack: quarter the ball and run each piece through an egg slicer)
Cover the bottom of the baking dish with a thin layer of tomato sauce
Add a layer of frozen ravioli, then mozz, then more sauce.
Continue adding layers of ravioli, mozz, and sauce, ending with a layer of mozz
Sprinkle with a little parm, cover with foil and bake in a 350 oven for 40 minutes. Remove foil and bake another 15 to 20 minutes or until bubbly in the center. Let stand 10 minutes before serving.
While lasagna is resting, rinse and spin the salad greens and add any salad veg you may have in the fridge or the garden. Drizzle with olive oil  and splash with your favorite vinegar. Dust lightly with truffle salt and top with the parm grind of your choice. Toss and enjoy!