Ravioli Lasagna
Description
Make your lasagna with many of the traditional ingredients, like ricotta cheese, Parmesan cheese, spaghetti sauce and sausage, but substitute the lasagna noodles with beef ravioli. Try it, you'll like it!
Ingredients
1 T. olive oil
1 lb. about 4 links, Italian sausage, removed from casing
Rcotta:
30 oz. ricotta cheese, whole milk, not low fat
zest of 4 lemons
16 fresh basil leaves, chopped
½ c. fresh shredded Parmesan cheese
Kosher salt, to taste
black pepper, to taste
2 eggs
Layers:
2 -26 oz. jars good quality tomato and basil pasta sauce
2 lb. beef ravioli
1 c. shredded Mozzarella
8 oz. fresh Mozzarella ball
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Cook sausage in a large pan on medium-high heat in olive oil. Break the sausage into crumbles using a spoon or a spatula. Cook until sausage is completely browned, about 8-10 minutes. Remove with a slotted spoon to a paper towel lined plate.
In a large bowl, add ricotta, lemon zest, basil, Parmesan cheese, a pinch of salt and a few grinds of pepper (pepper really counts here, try fresh coarsely cracked pepper). Stir and taste for seasoning. If needed, add more salt. Add the eggs and blend until smooth.
Preheat the oven to 375.
In a 13x9 casserole dish, layer starting at the bottom with: A few spoonfuls of pasta sauce to cover the bottom, half of the ravioli spread out, half the ricotta mixture (dollop then spread), half of the sausage, half the shredded mozzarella, half of the remaining sauce, the remaining ravioli, the remaining ricotta mixture, the remaining sausage, the remaining shredded mozzarella, the remaining sauce, and top with torn or thinly sliced pieces of the fresh mozzarella.
Bake until edges are bubbly and cheese begins to brown, about 30-35 minutes. Let it rest about 10 minutes so that it’s easier to cut.