Ravioli Lasagne

I haven't been on here in months – truth be told, life's been crap for the last year or so. Health matters, both Mr S-V's and mine, have had to come first. 

Food, along with complaining about the state of the country and the NHS have all had to take a distant second place. There's been plenty to moan about, btw – the entire bloody country is going to the dogs.

Just take my advice and don't get old; believe me – it stinks. Unfortunately for me though, I'm now too old to die young! 

I just wanted to put this Ravioli Lasagne recipe on before I forget what I did and it's never seen again! 

I love lasagne but it's too much of a faff now; my knackered arthritic joints don't like holding me up for too long so any recipe that requires me to stand for lengthy periods has been consigned to the kitchen bin of history. 

Sad, but there it is... nothing I can do about it.

Recipes with minimal prep where I can shove the dish in the oven while I have a sit down are very high on my agenda right now. This is a strange one... a kind of lasagne, kind of ravioli and bloody brilliant. It popped up on a Good Food notification, it's so simple I can't think why I never thought of it before.

Anyway, I vegetarianised (is that a made-up word?) the recipe and I also fiddled around with it a bit to include more veg and more cheese.

• 1tbsp olive oil
• 250gm chestnut mushrooms, chopped
• 1 small onion, chopped
• 1 med carrot, chopped
• 1 stick celery, chopped
• 1 tin chopped tomatoes
• half a jar of passata
• 1 tsp of dried oregano
• 500gm pack of spinach and ricotta ravioli
• 160 gm pack of baby spinach
• 75gm grated mozzarella
• 75gm grated mature cheddar

Fry the chopped veg in the oil until any water from the mushrooms has evaporated and the veg are starting to turn golden.

Add the tinned tomatoes, passata and oregano. Simmer for 10 minutes.

Put the spinach in a colander and pour over a kettle full of boiling water. When it's cool enough to handle squeeze out as much water as possible.

Put half of the tomato sauce in the base of a 20cm baking dish. Top with half the ravioli followed by half the spinach and a third of the grated cheeses. Repeat the layers, finishing with the remaining grated cheese on top.

Cook for about 35 minutes at 200C or 180C fan. 

We had this with green beans, but a green salad would be nice too.

Incidentally, I made a double batch of the tomato sauce and froze half; it saved having to think of something to do with half a jar of leftover passata and I have enough sauce for next time. Good move, huh?