This meal takes maybe 10-15 minutes of your attention and work, making it a great weeknight choice!
Frozen ravioli of your choice (I used a 4 cheese variety but a meat or veggie filling would be good too)
Your favorite jarred spaghetti sauce (or homemade, but this is supposed to be LAZY)
2-4 cloves garlic, pressed (optional, but that’s no reason to be TOO lazy)
Fresh grated or sliced mozzarella
Fresh grated Parmesan
Preheat the oven to 375.
Pour about half the jar of spaghetti sauce and garlic into a glass baking dish. Arrange still-frozen ravioli on top of the sauce in one layer. Add about half the remaining half of sauce on top (repeat with garlic). Make another layer of ravioli then cover with the rest of the sauce and garlic. Arrange a layer of mozzarella on top of that and then Parmesan to finish it off.
Bake for about 45 minutes. Let cool a few minutes before serving–the cheese will be piping hot!
1 bunch broccolini, ends trimmed
Juice and zest of 1 large or 2 small lemons
1-2 cloves garlic, pressed
Salt and pepper
Steam broccolini for about 5 minutes.
While that’s going, whisk together remaining ingredients in a small serving bowl.
Use tongs to transfer steamed veggies to bowl and toss to coat.
Equal parts EVOO and fresh squeezed lemon juice (I juiced 4 lemons, which was somewhere between 1/2 cup and 3/4 cup)
1 cup freshly grated Parmesan Reggiano
2-3 cloves garlic, pressed
Salt and pepper
Zest of 1-2 lemons
Handful of fresh parsley, chopped
Your pasta of choice (I used fresh Fettucine)
1 bunch asparagus, woody ends removed
More EVOO, salt and pepper
However much pine nuts you want, toasted
Preheat oven to 400 degrees. Toss asparagus with EVOO on a rimmed cookie sheet, arrange in a single layer, and season with S & P.
Whisk together the lemon juice, EVOO, garlic, and S & P in a large serving bowl. Stir in the grated cheese and set aside. In a separate small bowl, combine the lemon zest and parsley.
Pop the asparagus into the oven and roast for 20 minutes.
Bring a pot of water to a boil. When rolling, cook your pasta as needed. When ready, remove pasta with tongs into the serving bowl (don’t worry about a little water getting in as that will help bind the sauce to the pasta). Gently toss to coat with lemon sauce, then add the lemon-parsley mixture and toss a bit more.
Remove asparagus and chop into large bite-sized pieces.
Grab a big helping of pasta with the tongs and plop it on a plate. Top with a good amount of asparagus. Sprinkle with pine nuts. Dig in!