Lasagna in a Jar Recipe

Use this mason jar recipe to make the perfect portions of lasagna to bring for your next lunch at the office.

By Jessica Harlan
From "Mason Jar Lunches"
April 2018

Round raviolis will fit perfectly right into a mason jar.
Photo by Kelley Klein
“Mason Jar Lunches” by Jessica Harlan uses the iconic mason jar to help make your meal prepping for the week easier.
Photo by Kelley Klein

Yield: 2 servings

Mason Jar Lunches (Ulysses Press, 2017) by Jessica Harlan reinvents meal prepping; she shows her readers how to use mason jars to pack healthy on-the-go meals in perfect portions. Harlan takes all of your favorite recipes and customizes them to fit into a fast-paced lifestyle with mason jars. The following excerpt is her recipe for a mason jar lasagna.

Using round ravioli, just the right size to fit into a half-pint mason jar, is a good cheat for making lasagna. This recipe layers the ravioli with all the other lasagna fixings: marinara sauce, ricotta cheese, and mozzarella. If you are a meat lover, you can brown 4 to 6 ounces of ground beef or turkey and add it to the layers.

Ingredients:

• 8 ounces round, fresh ravioli
• 1 tablespoon olive oil
• 1/2 cup ricotta cheese
• 2 tablespoons Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 3 turns freshly ground black pepper
• 1 cup prepared marinara sauce
• 4 ounces grated mozzarella cheese

Instructions:

1. Cook ravioli according to package directions, drain, and rinse. Transfer to a bowl and drizzle with olive oil to prevent sticking. Set aside.

2. In a small bowl, combine the ricotta cheese, Parmesan, Italian seasoning, and black pepper.

3. To create the jars, spoon about a tablespoon of sauce into the bottom of each jar. Layer with ravioli, a spoonful of ricotta, a spoonful of sauce, and a tablespoon of mozzarella. Make as many layers as will fit, ending with the mozzarella. You will likely have extra ingredients.

4. Refrigerate until needed, up to 3 days. To serve, set on a microwaveable plate and microwave uncovered for 1-1/2 minutes until cheese melts and the pasta is heated through. Turn out into a bowl.

Note: For variation, try different types of ravioli fillings, such as spinach, mushroom, or artichoke. You can also use pesto instead of the marinara sauce for a summery version.