Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Cheese Ravioli Lasagna With A Tomato Basil Meat Sauce

on June 24, 2017

Let's Dish

Cheese Ravioli Lasagna

Cheese Ravioli Lasagna (2)Check out this classic dish with a slightly new twist.

Tomato Basil Meat Sauce

Is it crazy to imagine taking a classic dish like lasagna shaking it up a bit. What about taking some help from your local grocery store.  A great start is buy purchasing a really good jarred sauce and making it taste as if you made it from scratch.  Using a pot that requires no oil, a very lean ground sirloin, for a deep savory flavor, a little unsalted beef broth, and fresh basil leaves. This sauce will taste likes its been simmering on the stove all day.

The other ingredient I’m going to be using for this dish is a good quality store-bought cheese ravioli. They’re found in the freezer section of the grocery store. My favorite are the mini cheese raviolis. Those are the ones I’m using for this recipe.

What’s great about this recipe is you can prepare everything in advance.  All you need to do is to prepare the sauce and cheese ravioli.  Layer all the ingredients in the baking dish. Spray off the dull side of the foil with non-stick cooking spray before tightly wrapping the baking dish. That will prevent the cheese from sticking to the foil in the baking process. Once the dish is at room temperature, place the whole covered dish in the refrigerator until you’re ready to bake and serve. I recommend baking it off no later than one to two days. The baking time will vary ( may take 45-50 minutes or until golden and bubbly) if it’s been previously refrigerated.

If you’ve been reading my blog, you know that I’m utilizing each one of my fresh herbs, from my garden, and incorporating them into different dishes. I’m highlighting sweet basil in my Cheese Ravioli Lasagna With A Tomato Basil Meat sauce.

Prep Time: 30 minutes
Cook Time: 30-40 minutes
Total Time: 1 hour 10 minutes
Yields: 6 servings
Equipment: 1- 8 x 11 baking dish

Ingredients:
Note: this square copper pot requires no oil
1 tablespoon of olive oil (depending on the type of sauce pot)
1 pound lean ground sirloin
2-24 ounce jars- tomato basil Marinara variety
1 tablespoon of Kosher salt
1 teaspoon freshly cracked black pepper
1/2 cup of unsalted beef broth
2- 1 pound 6 ounce packages of frozen mini cheese ravioli
1 cups of fresh basil leaves
1/2cup of finely chopped flat leaf Italian parsley
2 packages of shredded mozzarella cheese
1 cup of freshly grated Parmigiano-Reggiano (grated Parmesan is fine)

Directions:
If you have a pot (like the one in the above pictures) that doesn’t require the use of any oil, add in the ground sirloin. Turn the stove to med-high heat. Add Kosher salt and black pepper. Using a wooden spoon, break up the ground meat and cook until completely brown, about 10 minutes.

Next, add in the beef broth and cook for another 5 minutes. Reduce the heat to low and add in the two jars of tomato basil sauce. Simmer for another 15 minutes. Turn the heat off and add in 1 cup of fresh basil leaves and stir through.

While the sauce is simmering have a large pot of boiling salted water ready. Add 1 tablespoon of olive oil to prevent the ravioli from sticking. Let cook just under the required time on the package, about 5 minutes. They will continue their cooking during the baking process. Rinse under cool water to stop the cooking process, then drain well.

Start by layering with the tomato basil sauce on the bottom of the baking dish. Next, place the mini ravioli in the dish covering all of the sauce. Then add the 1 package of shredded Mozzarella cheese and 1/2 cup of the grated Parmigiano- Reggiano covering all the ravioli. Sprinkle the top of the ravioli with 1/2 of the finely chopped flat leaf Italian parsley. Again with another layer of the tomato basil sauce. Repeating this process one more time. You want to have it so that the shredded Mozzarella and grated Parmigiano-Reggiano end up on top. Finally sprinkle the rest of the finely chopped flat leaf Italian parsley over the cheese. The 8 x 11 baking dish will finish with two full layers of the ravioli.

Preheat oven to 350 degrees F. Spray the underside or dull side of the foil with non- stick cooking spray and cover the dish tightly. This will prevent the cheese from sticking to the foil. Place the baking dish on top of a sheet pan. Bake covered for 30 minutes. Remove the foil and bake uncovered for another 10 or until the top is golden brown.

Let the baking dish rest for at least 15 minutes to set, before cutting.  Serve with fresh basil leaves.


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