40 minutes ago
Thursday, December 9, 2010
Can you make up your mind? What is it? a Lasagne or Ravioli?
It's both, so relax.
If you have noticed over the last 3 years, I spell the word LASAGNE the Italian way, with an E at the end (instead of Lasagna). That's just me, so please don't think I'm a bad speller.
This is a funny dish, but it works.
I layered frozen spinach & ricotta with frozen large raviolis, layering mozzarella cheese and sauce in between. Bake it and it becomes a lasagne without all the work!
Because you are using frozen raviolis, this is the perfect dish to assemble ahead of time.
I am not usually a short cut kind of girl, but this is a cute recipe, and I liked the concept.
I found it in an old Real Simple magazine, whose recipes are hit or miss. I tailored it a bit, because the measurements just didn't seem right, and I added the ricotta and egg, cause what's a lasagne without the REEGAWT! (that translates to "ricotta" in Jersey).
Baked Ravioli Lasagne:
24 frozen cheese or meat ravioli, square or round
2 cups of tomato sauce
16 oz. container of ricotta cheese
10 oz. package of frozen spinach, defrosted and squeezed of all moisture
1 cup of grated parmesan cheese
salt & pepper
1 cup of shredded mozzarella cheese, divided
I used an 8 x 10 enamel casserole dish, but any square or glass rectangle baking dish will do.
Mix the ricotta, egg, parmesan cheese, spinach, salt and pepper in a bowl and set aside.
Layer half the tomato sauce on the bottom of the baking dish and place 12 frozen ravioli on top.
Spoon some more tomato sauce over the raviolis.
Next, spoon a few dollops of the spinach ricotta mixture over the raviolis.
Sprinkle shredded mozzarella on top and repeat with another layer of ravioli, sauce, ricotta, ending with mozzarella.
Place lasagne on a baking sheet (or it will drip all over your oven floor) and bake, covered with foil sprayed w/ nonstick spray for 40 minutes at 375F. Uncover and bake for another 15 minutes until cheese is browning. Let rest 15 minutes before serving.