Ravioli Lasagne with meat sauce
Source of Recipe
variation of a Rachel Ray Recipe
Recipe Introduction
This is the easiest Lasagne I have ever made. Rachel did it on her show using frozen ravioli as the base and then used veggies and a white sauce. I prefer a good marinara/ meat sauce. Feel free to vary the amount used to suit your appetite and taste. This is a forgiving recipe. It is a real "no brainer". Thanks Rachel. I'll never have to struggle with a lasagne noodle again.
List of Ingredients
2 tablespoons extra-virgin olive oil
4-6 cloves garlic, finely chopped
1 yellow onion finely chopped
1 pound of extra lean ground beef
2-3 cups of your favorite marinara sauce (your own recipe or favorite purchased sauce)
Salt and pepper
1/2 cup grated Parmigiano-Reggiano,
1 sack Italian 4 Cheese Blend, from dairy aisle,
1 large package fresh or frozen ravioli
Recipe
Bring a pot of water to boil for ravioli.
Heat a medium skillet over medium heat. Add extra-virgin olive oil, 2 tablespoons , Saute onion in oil 1 minute then add crumbled ground beef and saute. Add the garlic just during the last few minutes of cooking the beef mixture.
While cooking the beef add the marinara sauce and let it simmer to make a nice meat sauce for your "lasagne".
When water boils, salt water, add ravioli and cook to desired tenderness. Ravioli should be a little less than al dente, still a bit chewy -- as it will continue cooking when combined with sauce. Place colander in your sink and drain ravioli when tender.
Drizzle a touch of extra virgin olive oil onto the bottom of a medium oval casserole or a rectangular baking dish and brush pan to coat evenly. Arrange a layer using 1/2 of cooked ravioli in the dish.
Next, add a few ladles of sauce,then top casserole with the last of the ravioli. Dot top of "lasagna" with any remaining sauce and cover liberally with 4 cheese blend. Brown cheese 8 inches from broiler, 5 minutes. Serve the Parmigiano -Reggiano in a little dish for people to sprinkle on their "lasagne" as they wish.
|
|
member logon
