Wednesday, February 9, 2011

Ravoili Lasagna

Ravioli Lasagna is something I like to make once in a while - its pretty much like a layered baked ravioli.  I usually enjoy it with lots and lots of sausage and some spinach and ricotta.  This time I had to make it differently because when I opened my bucket of Ricotta... well... you wouldn't want to eat it either!

First, I take a beauuutiful casserole dish my MIL gave me, and pour sauce in the bottom.  (I used a sauce with ground meat already cooked in it... yay for leftovers!!)

 Then I layered Ravioli's on top, just enough to cover the sauce.  I added mushrooms and onions, and more sauce.

Then I added a lil layer of fresh mozzarella, shredded.

More Raviolis and sauce

Spinach, mushrooms and Onions (normally, along with the spinach, there would also be ricotta and egg, like lasagna....)

More Ravioli, More sauce, more cheese, more, more more!

As you can see I don't like it tooo cheesy... the Raviolis are also filled with cheese.  The hubby actually doesn't mind that I don't smother things with cheese, so that's good.  I baked on 350 for about 40 mins.  Make sure your spinach is water-free, or else it makes the whole meal watery.  If it comes out watery you can just take the cover off (I bake with the cover on).

This recipe is versatile and you can do pretty much whatever you wanted.  As I said, I like to layer in lots of sausage so I'm not just eating pasta.  But its sooo yummy!

Ravioli Lasagna
1 bag frozen Ravioli, cooked according to package
Sauce (I like mine pretty saucy... raviolis soak up lots of sauce)
1 onion, sliced
4 mushrooms, sliced
4 sausages, cooked and sliced (a nice add in)
8 oz mozz cheese, shredded
1 pack frozen spinach, thawed and drained (if fresh... 1/2 a fresh bag)

1 comment: