Ravioli Lasagna My Way Recipes

RAVIOLI LASAGNA WITH RICOTTA AND SPINACH

Steps:

• Preheat oven to 400° F. Spray a 9-inch by 13-inch baking dish with cooking spray; set aside.
• Squeeze all of the liquid out of the spinach. I like to use a dish towel for this, and just keep squeezing until you wring out as much water as possible. Place spinach in a large bowl.
• Add ricotta, 1 cup of the mozzarella, ¼ cup of the Parmesan, egg, basil, salt and garlic powder to the bowl with the spinach and stir really well with a fork to combine. Add a pinch of optional nutmeg, if desired.
• Pour a very thin layer of marinara sauce into the prepared baking dish to cover bottom (about ½ cup).
• Arrange half of the frozen ravioli in a single layer over the sauce. Spread or dollop half of the ricotta mixture over the ravioli. Top with half of the remaining marinara.
• Repeat layers once more, adding remaining ravioli, then remaining ricotta mixture, and finally remaining marinara. Sprinkle remaining 1 cup of mozzarella and remaining ¼ cup of Parmesan on top.
• Cover with aluminum foil and bake for 20 minutes. Remove foil and bake, uncovered, for 20-25 more minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

RAVIOLI LASAGNA - MY WAY

Steps:

• Preheat oven to 400 degree F. Prepare 13 x 9 x 2 baking pan or dish with cooking spray; set aside.
• In a dutch oven; brown the onion in olive oil. When translucent add the garlic, saute another minute or so. Add the ground beef, cook until no longer pink.
• When beef is browned, add the sauce and spices. Stir, cover and simmer for 10 - 15 minutes. While the sauce simmers, prepare the ricotta filling. In medium bowl; mix all ingredients well. Set aside.
• Spread 1/3 of the meat sauce in the bottom of prepared baking dish.
• On top of the sauce; layer 1/2 the ravioli's, overlapping to cover the sauce.
• Spread the ricotta mixture evenly over the ravioli. Sprinkle 1/2 cup mozzarella cheese evenly over the ricotta mixture. Next, sprinkle 1/2 of the parmesan over the mozzarella.
• Add another 1/3 of the sauce, spreading evenly. Layer remaining ravioli's. Spread another 1/2 cup of mozzarella.
• Top with the rest of the sauce, and remaining mozzarella cheese and parmesan.
• Bake for 45 min to an hour. I baked mine for an hour till golden brown. Remove from oven, to a cooling rack. Let set for 10 - 15 minutes. Cut and enjoy...it really sets up nice.

RAVIOLI LASAGNA

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef, and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese., Cover and bake at 400° until heated through, 40-45 minutes. If desired, top with basil to serve.

RAVIOLI LASAGNE

Steps:

• Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins.
• Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can.
• Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and hot all the way through. Cover if the top starts to get too dark. Will keep in the freezer for up to two months.