Weeknight Ravioli Lasagna Recipes

WEEKNIGHT RAVIOLI LASAGNA WITH CHIANTI SAUCE

Steps:

• For Chianti tomato sauce, in a large saucepan heat 1 teaspoon of the olive oil over medium heat. Add onion and garlic; cook about 3 minutes or until onion is tender. Add tomatoes, Chianti, oregano, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly reduced.
• Meanwhile, in a very large skillet heat 1 tablespoon of the olive oil over medium heat. Add sausage pieces and mushrooms; cook until mushrooms are tender. Stir in roasted red peppers and basil; set aside.
• Preheat oven to 375°F. Spoon one-fourth of the Chianti tomato sauce into a 3-quart rectangular baking dish. Arrange one package of the ravioli on top. Spoon half of the sausage-mushroom mixture over. Spoon another one-fourth of the sauce over sausage-mushroom mixture in baking dish. Top with half of the mozzarella cheese. Spoon another one-fourth of the sauce over cheese. Repeat layers with the remaining ravioli, sausage-mushroom mixture, sauce, and cheese.
• Bake, covered, for 35 minutes. Uncover; bake about 5 minutes more or until cheese is bubbly and lasagna is heated through. Let stand for 10 minutes before serving.

WEEKNIGHT RAVIOLI LASAGNA

Steps:

• Heat oven to 375 degrees.
• Coat a 9-inch square baking dish and a sheet of foil with non-stick spray.
• Put pasta sauce in bowl; stir in 1/2 cup water.
• Spread 1 cup sauce in dish.
• Top with 20 ravioli, flat sides up and just touching each other.
• Spread with 3/4 cup sauce; sprinkle with 1/2 cup cheese.
• REPEAT layers once.
• Top with remaining ravioli, sauce and cheese.
• (you should have 3 layers) Cover tightly with foil sprayed side down or use Release foil.
• Bake on a sheet of foil (to catch any drips) 1 hour or until bubbly around edges.
• Uncover and bake 5 minutes until cheese is barely golden.
• To Freeze: Place in rigid container and freeze.
• To Heat: Microwave on medium power until heated through.
• Note: More sauce maybe needed when reheating.

WEEKNIGHT RAVIOLI LASAGNA

Steps:

• Preheat oven to 350°. In a small saucepan, heat sauce 5-7 minutes over medium heat or just until simmering, stirring occasionally., Spread 1/2 cup sauce into a greased 11x7-in. baking dish. Layer with half the ravioli, 1-1/2 cups spinach, 1/2 cup cheese and half the remaining sauce; repeat layers. Sprinkle with remaining cheese., Bake, uncovered, 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 5 minutes before serving.

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.