I
have gotten lazy in my old age. Or maybe
I've gotten smarter. I make a mean homemade
Lasagna if I might say so myself, but it takes a lot of time and preparation
and so many ingredients and when I make it my kitchen looks like a war zone. I
love Lasagna but I have never like boiling those noodles and no matter what you
do they stick in the pot. Then you have
to lay them all out on paper towels and try to lift them without tearing. So, one day I decided to take a few
shortcuts. First, if I’m not making
homemade tomato sauce, I only use Ragu Chunky Tomato, Onion and Garlic in a
jar. Next, I decided to get some frozen
ravioli. They already have the ricotta cheese mix inside! I knew it would be good before I put it in
the oven. It smelled and looked perfect.
And it was! This was even better
than homemade Lasagna and so simple to make.
My Ravioli Lasagna
1 pound ground beef
1 small onion diced
24 ounces marinara
3 cloves garlic minced
2 cups ricotta cheese
1 large egg
¼ cup Parmesan cheese
¼ cup chopped parsley
1 teaspoon garlic
powder
½ teaspoon onion
powder
25 ounces frozen
cheese ravioli
3 cups shredded
mozzarella, divided
minced parsley for
garnish
Preheat oven to 350 degrees. Spray a 13x9 baking dish with
non-stick spray.
Heat a large skillet over medium heat and add the ground
beef and onion. Brown the beef, crumbling it as it cooks. Drain the grease from
the pan.
Add the tomato sauce and garlic and simmer for 5 minutes,
stirring often, over low heat.
While sauce is simmering, mix ricotta, 1 cup of mozzarella, egg, Parmesan, parsley, garlic powder, and onion powder in a small bowl.
While sauce is simmering, mix ricotta, 1 cup of mozzarella, egg, Parmesan, parsley, garlic powder, and onion powder in a small bowl.
Top sauce with a single layer of ravioli, half the ricotta
mixture, and 1/3 of the sauce. Then do the same layer again…. meat sauce,
ravioli, ricotta. Finish with the
remaining tomato sauce.
Sprinkle the top with the remaining 2 cups of shredded
mozzarella. Spray a sheet of aluminum foil and cover dish tightly. Bake for 40
minutes. Remove foil and bake for 10 minutes more until bubbly and golden.
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