Weeknight Ravioli Lasagna With Chianti Sauce Food

WEEKNIGHT RAVIOLI LASAGNA

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.

WEEKNIGHT RAVIOLI LASAGNA WITH CHIANTI SAUCE

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.

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.

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.