By:  Kelsey Markovich, Dining Co-Editor

Returning to Wake after a month-long break has its ups and downs. Enjoying complete autonomy, seeing your friends all day every day, and having a fully-booked social schedule are just a few of the perks. One major downside? No more of your mom’s home cooking. For us apartment dwellers, there is the “oh shoot I have to cook for myself” reaction once 7 P.M. rolls around and our stomachs are growling. For those on-campus residents, the first day back at the Pit is always a depressing jolt to reality. Here is a piece-of-cake recipe to remedy any food doldrums, regardless of your culinary skill level. Tools-wise, all you need for this lasagna is an oven and a baking dish or pan, so this could easily be made in a dorm!

Last Minute Lasagna

Recipe adapted from Real Simple

Ingredients

1 26-ounce jar pasta sauce

2 30-ounce bags frozen large cheese ravioli, defrosted

1 10-ounce box frozen chopped spinach, thawed and squeezed of excess water

1 8-ounce bag shredded mozzarella

1/2 cup grated Parmesan

Directions

1. Heat oven to 350° F. Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce.
2. Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese.
3. Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.