Ravioli Lasagna...

Lasagna, when properly made, is a feast for the senses. The sight and smell of a cheesy, bubbly lasagna coming out of the oven has been known to make the knees of strong men go a little wobbly at times, and the diabolically addictive layering of flavors has been responsible for more than a few loosened belts. Unfortunately, while truly wonderful, a proper lasagna is also time-consuming and surprisingly expensive to make. This version uses ravioli, which combines the pasta and ricotta in one step, and uses a jar sauce to save time. I kept it pretty basic, but there’s a lot of room for making this recipe your own, depending on what you like or what you have at hand. You can use ground turkey or chicken in place of the ground beef, and even toss in some smoked sausage or bacon. This lasagna goes together very quickly, feeds a crowd economically and will satisfy your lasagna longings in no time flat!

I have also submitted this recipe to Presto Pasta Nights which was started by Ruth Daniels at Once Upon a Feast - Every Kitchen Tells It's Stories. I understand that this is week #148 of the Presto Pasta Nights series ~ that is amazing work, Ruth! This week's guest host is Chaya at Sweet & Savory, so give her site a look. She always has some creative treats in healthier eating and in new methods of cooking.



Ravioli Lasagna

Ingredients:
1 lb ground beef
2 large cloves garlic, minced
1 - 26 oz jar quality pasta sauce
½ cup water
1½ lb whole milk mozzarella, grated
¼ cup minced fresh parsley
¾ cup grated Parmesan cheese
2 - 25 oz packages frozen cheese ravioli

In a large pot, set 6 quarts of salted water on to boil.

Meanwhile, cook the ground beef with the garlic in a large saucepan until just done, breaking the beef into small pieces as it cooks. Drain off the excess oil and stir in the sauce. Shake ½ cup of water in the sauce jar and pour the water into the saucepan. Cover and bring to a simmer.

Preheat oven to 350 degrees F. Mix together the cheeses and the minced parsley and set aside.

Cook the ravioli according to package directions; drain and rinse.

To assemble: Coat a 9 X 13 inch baking pan with cooking spray and spoon a little sauce in the bottom. Place a single layer of ravioli in the pan, overlapping slightly; then top with a third of the remaining sauce and a third of the cheese/parsley mix. Repeat the ravioli/sauce/cheese layers, adding some additional grated cheese to the top layer, if you wish.

Bake at 350 degrees F for 40 minutes. Remove from the oven and let rest for 10 minutes.

Serves 8
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George’s notes:

• The history of ravioli is quite old. The earliest evidence we have of ravioli in the Mediterranean is found in the statutes of the Cathedral of Nice in 1233, which report of crosete sui rafiole' ~ “a ravioli pie.”
• 15th century Italian Ravioli recipe: "Ravioli ~ Get a pound and a half of old cheese and a little new creamy cheese, and a pound of porkbelly or loin of veal that should be boiled until well cooked, then grind it up well; get well ground fragrant herbs, pepper, cloves, ginger and saffron, adding in a well ground breast of capon, and mix in all of this together; make a thin dough and wrap nut-sized amounts of the mixture in it; set these ravioli to cook in the fat broth of a capon or of some other good meat, with a little saffron, and let them boil for half an hour; then dish them out, garnishing them with a mixture of grated chreese and good spices." ---The Neapolitan Recipe Collection, Cuoco Napoletano