Ravioli Lasagna

Name: Ravioli Lasagna
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 709 grams package frozen sausage or cheese ravioli; 170 grams 1-1/2 cups shredded part-skim mozzarella cheese; 794 grams jar spaghetti sauce

Ravioli Lasagna requires roughly 1 hour and 5 minutes from start to finish. This recipe serves 8. This main course has 373 calories, 19g of protein, and 14g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up cheese ravioli, part-skim mozzarella cheese, spaghetti sauce, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. Ravioli Lasagna, Ravioli Lasagna, and Ravioli Lasagna are very similar to this recipe.

Instructions

In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese.

Ingredients you will need

Pasta Sauce

Ravioli

Cheese

Sauce

Beef

Equipment you will use

Baking Pan

Cover and bake at 400° for 40-45 minutes or until heated through.

Equipment you will use

Oven

Equipment

Baking Pan

Oven

Ingredients

Servings:

709grams

package frozen sausage or cheese ravioli 170grams

1-1/2 cups shredded part-skim mozzarella cheese 794grams

jar spaghetti sauce

Recommended wine: Chianti, Verdicchio, Trebbiano

Ravioli works really well with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Viticcio Chianti Classico. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 20 dollars per bottle.

Viticcio Chianti Classico

This ruby red Chianti Classico has aromas of soft fruit, pomegranite, and violet. The impact on the palate is satisfyingly mouth-filling, pleasurably balanced between acidity and alcohol, with a cherry aftertase. Serve with Tuscan cured meats or pork.