CHEAT'S VEGETARIAN LASAGNE

Everyone will love this delicious vegetarian lasagne but don't share the secret of how you did it so quickly and easily.

INGREDIENTS

• 2 x 625g packets large cheese ravioli or spinach & ricotta ravioli
• Olive oil, to toss
• 1L (4 cups) tomato passata (see note)
• 200ml thickened cream
• 350g grated pizza cheese (or a mixture of mozzarella and cheddar - see note)
• 1/4 cup (20g) grated parmesan
• 1 bay leaf (optional)
• Green salad, to serve

• METHOD

  • 1
    Preheat the oven to 180°C. Lightly grease a 2-litre (8-cup) baking dish. Meanwhile, cook ravioli in a large pan of boiling salted water according to packet instructions. Drain and toss in a little oil.
  • 2
    Spread 1 cup of passata in the baking dish. Arrange a third of the ravioli on top in a single layer, then top with one third of the cream and cheese. Repeat layers twice, adding the final cup of passata before you add the final layers of cream and cheese. Sprinkle with parmesan and garnish with a bay leaf, if desired.
  • 3
    Cover with baking paper and foil, then bake for 25 minutes. Uncover and bake for 10 minutes or until golden. Leave for 10 minutes to cool slightly, then serve with salad
  •  NOTE Passata (sieved tomatoes) and pizza cheese are available from supermarkets.