Turkey Ravioli Lasagna Food

TURKEY LASAGNA

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
• Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
• In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
• Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

RAVIOLI LASAGNA

Steps:

• Heat oven to 425°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In small bowl, mix ricotta cheese, 1/2 cup of the cheese blend and the chopped basil. Spread 1/2 cup of the marinara sauce in bottom of baking dish. Top with 1 package of ravioli. Spread 1/2 cup marinara sauce over ravioli. Spoon half of the ricotta mixture over sauce. Layer with second package of ravioli, 1/2 cup marinara sauce and remaining ricotta mixture. Top with remaining ravioli and 1/2 cup marinara sauce. Sprinkle with remaining 1 1/2 cups cheese blend and the Parmesan cheese.
• Bake uncovered about 25 minutes or until hot and bubbly. Garnish with shredded basil.

TURKEY RAVIOLI LASAGNA

Steps:

• In a large skillet, cook turkey over medium heat until no longer pink; drain. Sprinkle with garlic powder, salt and pepper; set aside. , In a large saucepan, cook carrots and mushrooms in oil until tender. Stir in spaghetti sauce. Spread 1/2 cup sauce in a greased 13x9-in. baking dish. Layer with half of the ravioli, spaghetti sauce mixture, turkey and cheeses. Repeat layers. Sprinkle with parsley if desired. , Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; bake 10 minutes longer. Let stand 15 minutes before serving.

DO-AHEAD RAVIOLI TURKEY LASAGNA

Steps:

• In 10-inch skillet, cook turkey over medium heat, stirring occasionally, until no longer pink; drain.
• In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/2 cup of the pasta sauce. Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli. Sprinkle evenly with 1 1/2 cups turkey and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and turkey.
• Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F Bake covered 45 minutes. Remove foil; sprinkle with remaining 1 1/2 cups mozzarella and the Parmesan cheese. Bake about 15 minutes longer or until cheese is melted and lasagna is hot in center. Let stand 10 minutes before cutting.

CHEESY RAVIOLI LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the ravioli and cook according to package directions. Drain and set aside. Meanwhile, heat the olive oil in a medium pot over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Crush the tomatoes with your hands and add them along with all the juices from the can to the pot. Add the whole sprig of basil, 3/4 teaspoon salt and pepper to taste. Cook, simmering, until the tomatoes are softened and the sauce is thickened slightly, about 15 minutes. Remove from the heat, season with the sugar and additional salt and pepper.
• In a medium bowl, mix the ricotta cheese with the Parmesan, egg, torn basil and 1/4 teaspoon each salt and pepper.
• Lightly mist a medium rectangular or oval baking dish (about 9-by-11-inch) with nonstick cooking spray. Lay half the ravioli in the bottom of the dish (the ravioli will be layered on top of each other). Remove the sprig of basil from the sauce. Spread half the ricotta mixture over the ravioli and top with half the sauce and half the grated cheese. Repeat with the remaining ravioli, ricotta and sauce. Cover with aluminum foil and bake until bubbly, about 45 minutes. Remove the foil and sprinkle with the remaining cheese. Continue to bake until the cheese is melted, about 10 minutes. Let stand at least 10 minutes. Garnish with extra torn basil. Slice and serve with a green salad.

WEEKNIGHT RAVIOLI LASAGNA

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.

RAVIOLI "LASAGNA"

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.

RAVIOLI LASAGNE

Steps:

• Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins.
• Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can.
• Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and hot all the way through. Cover if the top starts to get too dark. Will keep in the freezer for up to two months.

TURKEY RAVIOLI LASAGNA

Steps:

• In a skillet, cook turkey and garlic over medium heat until no longer pink; drain.
• Sprinkle with salt and pepper; set aside.
• In a saucepan, cook carrots and mushrooms in oil until tender.
• Stir in the spaghetti sauce.
• Spread 1/2 cup sauce in a greased 13x9 inch baking dish.
• Layer with half of the ravioli, spaghetti sauce mixture, turkey and cheeses.
• Repeat layers.
• Sprinkle with parsley.
• Cover and bake at 375°F for 25-30 minutes or until bubbly.
• Uncover and bake 10 minutes more.
• Let stand 15 minutes before serving.