A good time for some comfort food...

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LASAGNA-STYLE RAVIOLI

1 pound ground chuck
1 pound ground Italian sausage (turkey sausage is fine)

1/2 large white onion, chopped
1/2 green bell pepper, chopped
6-8 large mushrooms, diced
3-4 large cloves garlic, minced

1 teaspoon ground oregano
1 teaspoon ground basil
1/2 teaspoon salt (or to taste)
1/2 teaspoon freshly cracked black pepper (or to taste)

2 (14.5-ounce) jars of a good-quality tomato sauce

1 large container Ricotta cheese
2 large eggs, lightly beaten

2 different packages of Buitoni® fresh, ready-to-cook ravioli (found in the deli case). I used three-cheese asparagus ravioli and mushroom agnolitti ravioli

1 cup freshly grated mozzarella cheese
2/3 cup freshly grated parmesan cheese

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Preheat oven to 350 degrees F.

In a large saucepan, combine ground chuck and sausage. Cook over medium heat until browned and crumbled; drain if there is excess fat.

Return meat to pan and add onion, bell pepper, mushrooms, garlic, oregano, basil, salt and pepper. Mix and set aside.

In a small bowl, combine ricotta cheese and eggs with a whisk until creamy and fully blended.

Liberally coat the bottom of a 9x13 baking dish with olive oil.

Place a layer of ravioli in the bottom of a large baking dish.

Spoon half of the meat/veggie mixture over the ravioli.

Spoon one-third of the tomato sauce over the meat.

Spread half of the ricotta cheese mixture over the tomato sauce.

Repeat (ravioli, meat, sauce, ricotta).

Top with the mozzarella and parmesan.

Place baking pan onto a large cookie sheet (to prevent spillage onto the oven floor). and place in the oven on the middle rack.

Bake 45 minutes or until hot and bubbly. Turn oven off.

Let rest 10 minutes. While it’s resting, heat the remaining tomato sauce in a sauce pan.

Just before serving, use a large, sharp metal spatula to cut and divide into eight to ten individual portions. Ladle a generous spoonful from the second jar of tomato sauce onto each portion and sprinkle with some more freshly grated parmesan.

Photos... < > Photo 1 of 4 View Full Size


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Post# 356843 7/29/2016 at 21:29 (2,824 days old) by electrolux137 (Los Angeles)
Checkrate/Likes 1 ~ ~ LASAGNA-STYLE RAVIOLI 1 pound ground chuck 1 pound ground Italian sausage (turkey sausage is fine) 1/2 large white onion, chopped 1/2 green bell pepper, chopped 6-8 large mushrooms, diced 3-4 large cloves garlic, minced 1 teaspoon ground oregano 1 teaspoon ground basil 1/2 teaspoon salt (or to taste) 1/2 teaspoon freshly cracked black pepper (or to taste) 2 (14.5-ounce) jars of a good-quality tomato sauce 1 large container Ricotta cheese 2 large eggs, lightly beaten 2 different packages of Buitoni® fresh, ready-to-cook ravioli (found in the deli case). I used three-cheese asparagus ravioli and mushroom agnolitti ravioli 1 cup freshly grated mozzarella cheese 2/3 cup freshly grated parmesan cheese - - - - - - - Preheat oven to 350 degrees F. In a large saucepan, combine ground chuck and sausage. Cook over medium heat until browned and crumbled; drain if there is excess fat. Return meat to pan and add onion, bell pepper, mushrooms, garlic, oregano, basil, salt and pepper. Mix and set aside. In a small bowl, combine ricotta cheese and eggs with a whisk until creamy and fully blended. Liberally coat the bottom of a 9x13 baking dish with olive oil. Place a layer of ravioli in the bottom of a large baking dish. Spoon half of the meat/veggie mixture over the ravioli. Spoon one-third of the tomato sauce over the meat. Spread half of the ricotta cheese mixture over the tomato sauce. Repeat (ravioli, meat, sauce, ricotta). Top with the mozzarella and parmesan. Place baking pan onto a large cookie sheet (to prevent spillage onto the oven floor). and place in the oven on the middle rack. Bake 45 minutes or until hot and bubbly. Turn oven off. Let rest 10 minutes. While it’s resting, heat the remaining tomato sauce in a sauce pan. Just before serving, use a large, sharp metal spatula to cut and divide into eight to ten individual portions. Ladle a generous spoonful from the second jar of tomato sauce onto each portion and sprinkle with some more freshly grated parmesan. Photos... < > Photo 1 of 4 View Full Size

Post# 356848 , Reply# 1 7/30/2016 at 00:16 (2,824 days old) by human (Pines of Carolina)
Checkrate/Likes 2 Sounds delicious and looks lovely. I'll bookmark this one for when fall weather finally cools things off. Right now, with temperatures topping 100 degrees earlier this week, heavy food is the last thing I want to eat and there's no way I'm cranking up my oven and making the house any hotter than it has to be. It'll just make the air conditioner have to work that much harder.

Post# 356852 , Reply# 2 7/30/2016 at 07:53 (2,824 days old) by vacerator (Macomb Michigan)
Checkrate/Likes 1 *Mmm,* I'm impressed! I'm picky about my Italian food, well, for obvious reasons, but yours looks delicious. Bad for pup's though. A taste now and then is fine.

Post# 356858 , Reply# 3 7/30/2016 at 10:40 (2,824 days old) by electrolux137 (Los Angeles)
Checkrate/Likes ~ ~ The Furry Loved Ones just get to lick the plate clean - nothing on it but a few bits of tomato sauce. The worst harm that befalls them is that they get orange beards! hahaha

Post# 356903 , Reply# 4 7/31/2016 at 08:22 (2,823 days old) by vacerator (Macomb Michigan)
Checkrate/Likes *I've got no problem* with furry ones! If I had, I'd need a mirror.

Post# 356940 , Reply# 5 7/31/2016 at 22:03 (2,822 days old) by electrolux137 (Los Angeles)
Checkrate/Likes 1 ~ ~ Lasagna is always better after it's sat in the refrigerator for a couple of days. Doggie and Lo-Lo agree! Photos... < > Photo 1 of 4 View Full Size