meaty ravioli lasagna

so this is matthew’s favorite dish. it took 3-4 tries to find the best recipe and concoction, but here it is.

i wasn’t a fan of many different types of lasagna noodles, and stumbled upon the ingenious idea of using ravioli!

it’s quite filling and unique – and great for leftovers (i can’t wait for mine today)

meaty ravioli lasagna

all the things

adapted from my fabulous recipes, the italian chef, and cooking with my kid.

prep time: 30 min | total time: 1.5-2 hrs | serves: 3-4

what you need:

  • 1 package spicy Italian sausage links – peeled and chopped
  • 1 lb lean ground beef or turkey
  • 1 onion – chopped fine
  • 2 garlic cloves – minced
  • 1 can tomato sauce
  • 1 can diced, fire roasted tomatoes
  • 2 tablespoons grated Parmesan cheese
  • handful of lite shredded Mozzarella cheese
  • 1 pckg skim ricotta cheese (15 oz)
  • 1 egg
  • 2 packages ravioli (pick your poison; we used arugala and parmigiano, if you want to downplay your ricotta pick a ricotta ravioli instead of a package of it)
  • salt, pepper, red pepper
get it done:
  • starting with the meaty sauce. heat olive oil in a pan over med-high heat – add in onions and garlic and stir occasionally till cooked and softened (about 5 minutes)
  • add sausage meat and ground beef – salt, pepper, cayenne to taste – cook until browned (ab 10-15 minutes)

IMG_1423

  • add the two cans of tomatoes and additional spices. let this simmer on low for at least 30 minutes.
IMG_1427
  • heat oven to 375F.
  • bring a large pot of salted water to boil and cook the ravioli for about 2 minutes
  • remove noodles and place in colander under cold water and spread out on a plate or towels
  • for the ricotta mixture – combine egg, ricotta, and mozzarella in a bowl and mix until smooth
  • spray your casserole dish with some cooking spray and when sauce is finished cooking spread a large ladle-ful across the bottom
  • cover with a layer of ravioli, and then ricotta mixture on top of that
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  • pour meat sauce on top of the ricotta – repeat until dish is full or you run out of something 😉
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  • cover in foil place in the oven and cook for 30 minutes uncovered, then remove foil and cook for another 5 uncovered
  • remove and let it sit for 15 minutes before slicing and serving
  • enjoy! beware of food coma. don’t do seconds, you’ll be miserably full!
ravioli lasagna
ravioli lasagna

i served this with collard greens and broccoli, sometimes a salad with mama’s dressing instead!

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2 comments

  1. Pingback: roasted broccoli « CHiEATS

  2. The Ramosssssss

    Printing and cooking this ASAP

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