Tuesday, September 8, 2009

Ravioli Lasagna

I'm not quite sure what to call this stuff but it is YUMMY! Here's a loose adaptation of the recipe which I made up.

1 bag frozen cheese ravioli, unthawed and uncooked
1/2 cup to 3/4 cup spaghetti sauce
1 package fresh spinach, sauteed (could also use frozen, defrosted and drained)
5 links Mild Italian Sausage, squeezed out of casing and browned and drained
1/2 stick butter
1/2 cup flour
2 cups milk
1 cup parmesan cheese

This is not for the faint of heart calorie and fat wise.

1.Brown sausage and drain.
2.Saute' spinach in a tiny bit of olive oil with a clove of chopped garlic and -set aside (you probably could get away with just throwing it in unsauteed and it would work).
3.Make the parmesan white sauce by melting the butter and whisking in the flour to make a roux. Then slowly add about 1/2 cup of the milk stirring continually. When it is thick and incorporated, add the rest of the milk and then bring it to a simmer. Season to taste with salt and pepper. Add 3/4 cup of the parmesan cheese. Stir to make the cheese sauce.
4.In a 13 x 9 pan lay the 1/2 cup to 3/4 cup of spaghetti sauce (kind of depends on how wide your pan is) and then lay a layer of the cheese ravioli nice and evenly on top. Top with the sausage and spinach. Layer on 1/2 the cheese sauce. Lay the rest of the ravioli on top and then top with the other 1/2 of the cheese sauce, sprinkle with the 1/4 cup of parmesan and bake covered with foil for 1 hour on 350* then remove foil and cook for another 15 minutes to brown parmesan on top.

YOU DON'T NEED to thaw the ravioli or cook them prior to using them.

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