WEEKNIGHT RAVIOLI LASAGNA WITH CHIANTI SAUCE
This homemade lasagna recipe becomes weeknight lasagna (read: quicker than usual) since it involves layering a refrigerated ravioli recipe with cooked sausages and a simple tomato-chianti sauce.
Provided by BHG Test Kitchen
Time 1h35m
Number Of Ingredients 14
Steps:
- For Chianti tomato sauce, in a large saucepan heat 1 teaspoon of the olive oil over medium heat. Add onion and garlic; cook about 3 minutes or until onion is tender. Add tomatoes, Chianti, oregano, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly reduced.
- Meanwhile, in a very large skillet heat 1 tablespoon of the olive oil over medium heat. Add sausage pieces and mushrooms; cook until mushrooms are tender. Stir in roasted red peppers and basil; set aside.
- Preheat oven to 375°F. Spoon one-fourth of the Chianti tomato sauce into a 3-quart rectangular baking dish. Arrange one package of the ravioli on top. Spoon half of the sausage-mushroom mixture over. Spoon another one-fourth of the sauce over sausage-mushroom mixture in baking dish. Top with half of the mozzarella cheese. Spoon another one-fourth of the sauce over cheese. Repeat layers with the remaining ravioli, sausage-mushroom mixture, sauce, and cheese.
- Bake, covered, for 35 minutes. Uncover; bake about 5 minutes more or until cheese is bubbly and lasagna is heated through. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 478 kcal, Carbohydrate 42 g, Cholesterol 87 mg, Protein 27 g, SaturatedFat 9 g, Sodium 1284 mg, Sugar 6 g, Fat 21 g, UnsaturatedFat 8 g
WEEKNIGHT RAVIOLI LASAGNA
Make and share this Weeknight Ravioli Lasagna recipe from Food.com.
Provided by Barb G.
Categories Lunch/Snacks
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 375 degrees.
- Coat a 9-inch square baking dish and a sheet of foil with non-stick spray.
- Put pasta sauce in bowl; stir in 1/2 cup water.
- Spread 1 cup sauce in dish.
- Top with 20 ravioli, flat sides up and just touching each other.
- Spread with 3/4 cup sauce; sprinkle with 1/2 cup cheese.
- REPEAT layers once.
- Top with remaining ravioli, sauce and cheese.
- (you should have 3 layers) Cover tightly with foil sprayed side down or use Release foil.
- Bake on a sheet of foil (to catch any drips) 1 hour or until bubbly around edges.
- Uncover and bake 5 minutes until cheese is barely golden.
- To Freeze: Place in rigid container and freeze.
- To Heat: Microwave on medium power until heated through.
- Note: More sauce maybe needed when reheating.
Nutrition Facts : Calories 64.5, Fat 0.2, Sodium 833, Carbohydrate 15.5, Fiber 2.8, Sugar 10.6, Protein 2.7
WEEKNIGHT RAVIOLI LASAGNA
My husband and I love lasagna, but it's time-consuming to build and we always end up with too much. Using frozen ravioli solves everything. -Pamela Nicholson, Festus, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a small saucepan, heat sauce 5-7 minutes over medium heat or just until simmering, stirring occasionally., Spread 1/2 cup sauce into a greased 11x7-in. baking dish. Layer with half the ravioli, 1-1/2 cups spinach, 1/2 cup cheese and half the remaining sauce; repeat layers. Sprinkle with remaining cheese., Bake, uncovered, 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 344 calories, Fat 10g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 850mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
SPEEDY SKILLET RAVIOLI LASAGNA
With a little help from frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.
Provided by Anna Hezel and the Editors of Taste
Categories Dinner Pasta Lasagna Mozzarella Parmesan Basil Tomato Quick & Easy Kid-Friendly
Number Of Ingredients 14
Steps:
- Make the tomato sauce:
- Preheat the oven to 450°F with a rack in the center. Heat the oil in a large ovenproof skillet over medium heat until shimmering, about 2 minutes. Add the garlic and cook, stirring, until softened but not browned, 1 to 2 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes. Add the red pepper flakes, crushed tomatoes, basil sprigs, sugar, and 1 cup water. Season with the salt and black pepper and increase the heat slightly to bring to a boil.
- Cook the ravioli:
- Gently separate any frozen ravioli stuck together without tearing. Any that resist will separate during cooking. Add the ravioli to the skillet and cook over medium heat, stirring gently, until the sauce is very thick and the ravioli are just tender, about 15 minutes.
- Assemble the ravioli lasagna:
- Spoon half of the ravioli and sauce into a bowl. Arrange the ravioli in the skillet in an even layer and sprinkle with half of the mozzarella. Arrange the remaining ravioli on top and sprinkle with the Parmesan and remaining mozzarella.
- Bake the ravioli lasagna:
- Bake until bubbling and the cheese is lightly browned, 10 to 12 minutes. Scatter the basil leaves on top and let rest for 10 minutes before serving.
RAVIOLI "LASAGNA"
Easy to throw together if you have it all in the freezer for that last minute I don't know what to make dinner
Provided by TishT
Categories Kid Friendly
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F.
- Coat a 13-by-9 inch baking dish with cooking spray and spoon in a third of the sauce.
- Arrange 12 ravioli on top and scatter the spinach over them.
- Top with half of each cheese.
- Cover with another layer of ravioli and the remaining sauce and cheese.
- Cover with foil and bake 25 minutes.
- Uncover and bake 5 to 10 minutes more or until bubbly.
EASY RAVIOLI LASAGNA (MAKE-AHEAD FREEZER MEAL)
The perfect comfort meal to have in your freezer! This easy make-ahead lasagna is made with ravioli which provides a satisfyingly rich and creamy texture. Serve with salad and garlic bread for an easy weeknight or Sunday supper.
Provided by Allrecipes
Categories Vegetarian Lasagna
Time 2h10m
Yield 8
Number Of Ingredients 10
Steps:
- Spray a 9x13-inch baking dish with cooking spray.
- Squeeze thawed spinach between several layers of paper towels to remove as much excess moisture as possible. Transfer spinach to a medium bowl and stir in ricotta cheese, egg, salt, pepper, and garlic powder until well combined.
- Pour 1 cup marinara sauce in the bottom of the prepared baking dish. Arrange 1/2 of the ravioli in a single layer over the sauce. Pour 1 cup sauce over the ravioli, then spread ricotta mixture over the sauce and top with 1/2 cup mozzarella cheese. Top with remaining ravioli, remaining sauce, and remaining mozzarella.
- Cover with parchment paper and then cover tightly with foil. Freeze for up to one month.
- When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
- Place frozen covered lasagna in the preheated oven and bake for 1 1/2 hours. Uncover and bake until golden and bubbly, about 20 more minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 607.7 calories, Carbohydrate 66.6 g, Cholesterol 121.3 mg, Fat 23.3 g, Fiber 7 g, Protein 33.2 g, SaturatedFat 11.9 g, Sodium 1016.9 mg
WEEKNIGHT RAVIOLI LASAGNA
Steps:
- Preheat over to 375°F. Lightly grease an 8x8 baking dish.
- Spread 1/3 cup marinara over bottom of dish. Cover with half of ravioli. Spread half of remaining sauce over ravioli. Sprinkle on spinach and half of mozzarella and parmesan cheeses. Repeat with remaining ravioli, marinara, mozzarella and parmesan cheeses.
- Cover dish with aluminum foil and bake for 30 minutes. Remove foil and bake for 10 minutes longer.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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WEEKNIGHT RAVIOLI LASAGNA RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (10)Total Time 50 minsServings 4Calories 539 per serving
- Preheat oven to 375°F. Lightly grease an 8-inch-square baking dish. Spoon 1/4 cup marinara sauce over bottom of dish. Cover with half of ravioli. Spread half of remaining sauce over ravioli. Sprinkle on spinach and then half of mozzarella. Repeat with remaining ravioli, marinara and mozzarella. Sprinkle top with Parmesan.
- Cover dish with foil and bake for 30 minutes. Remove foil and bake until bubbling, about 10 minutes longer. Let cool for about 5 minutes before slicing.
WEEKNIGHT RAVIOLI LASAGNA RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Total Time 50 minsServings 4Calories 539 per serving
- Preheat oven to 375ºF. Lightly grease an 8-inch square baking dish. Spoon 1/4 cup marinara sauce over bottom of dish. Cover with half of ravioli. Spread half of remaining sauce over ravioli. Sprinkle on spinach and half of mozzarella. Repeat with remaining ravioli, marinara and mozzarella. Sprinkle top with Parmesan.
- Cover dish with foil and bake for 30 minutes. Remove foil and bake until bubbling, about 10 minutes longer. Let cool for about 5 minutes before slicing.
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