RAVIOLI VEGETABLE LASAGNA

RAVIOLI VEGETABLE LASAGNA (3)

2 (26 oz) bags of frozen cheese ravioli, somewhat thawed
1 (12 oz) bag of frozen asparagus spears, thawed and cut into 1-2 inch pieces
1 (16oz) bag of frozen chopped spinach, thawed
2 small (1 large) yellow squash, thinly sliced
2 (16 oz) jars of prepared Alfredo sauce
2 c shredded Italian blend cheese

Line the bottom of a 13 X 9 inch baking dish (sprayed with nonstick cooking spray) with ravioli.  Distributed asparagus and spinach then layer yellow squash on top.  Layer the rest of the ravioli on top.  Pour white sauce over top.  Sprinkle with shredded cheese.  Cover and bake at 350 degrees F for about and hour.  Let sit about 5 minutes and serve.

THIS IS SO EASY AND A GREAT MEAL TO TAKE THE DAMP OUT OF A RAINY, COOL SUMMER DAY!  SERVED WITH CORN ON THE COB AND A FRESH SALAD!

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ASPARAGUS WITH LEMON DILL BUTTER

GREAT SIDE FOR GRILLED FISH, SHRIMP OR SCALLOPS!

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1 lb fresh asparagus
1/3 c butter
2 tsp lemon juice (real lemon juice if possible)
1/2 tsp dill seed (FRESH DILL MINCED is even better)
1/4 tsp sea salt
1/4 tsp black pepper

Clean asparagus and cut off tough ends. I use an old foil tin (like a pie crust tin) and lightly coat with non-stick spray. In the last 3-4 minutes of grilling my fish, I add the asparagus in its tin and grill until tender crisp. In a small serving bowl I melt the butter (covered with waxed paper) in the microwave (20-30 seconds) and add lemon juice and spices. Drizzle over asparagus and serve!