Casserole uses ravioli for lasagna noodles

This meaty, cheesy casserole combines the layers of lasagna with the convenience of ready-to-cook ravioli.

Ravioli Lasagna

12 ounces ground beef or sweet Italian sausage (or a combination), casings removed if using sausage

1 (24-ounce) jar marinara sauce

1/2 cup water

3 (14-ounce) packages cheese ravioli or cheese and spinach ravioli or a combination

4 cups shredded mozzarella cheese, divided use

3 tablespoons freshly grated parmesan cheese, divided use

4 to 6 cups mixed roasted or grilled vegetables, cut into 1-inch pieces (we used a combination of squash, peppers, eggplant and garlic)

Heat the oven to 375 degrees.

Bring a large pot of salted water to a boil.

In a large saucepan, cook the beef and/or sausage over medium-high heat, stirring and breaking up the lumps with a wooden spoon, until no longer pink, about 5 minutes. Add the marinara sauce and the water and simmer 5 minutes.

Add the ravioli to the boiling water and cook until al dente. Drain the ravioli and return them to the pot. Add the meat-marinara and toss gently with the ravioli to coat.

Spoon one-third of the ravioli and sauce into a deep 9-by-13-inch baking dish (at least 3 quarts) in an even layer. Sprinkle with a third of the shredded mozzarella and 1 tablespoon of the parmesan. Layer another one-third of the ravioli on top, followed by all of the vegetables, 1 cup of mozzarella and 1 tablespoon of parmesan. Top with the remaining ravioli and any remaining sauce and meat. Sprinkle the remaining 1 cup of mozzarella and 1 tablespoon of parmesan on top and cover with foil.

Bake the ravioli lasagna for 30 minutes, until bubbling. Uncover and bake 25 minutes longer, until lightly browned and bubbling. Let stand for 10 minutes and serve immediately or cool to room temperature, then cover and refrigerate for up to 3 days.

Make about 8 servings.

Recipe adapted from Food and Wine

Food on 02/10/2016

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