Greetings from blogland! Listen up Garfield, as this would be your go to recipe even on a week night.
I am a lasagna lover, but find it is messy to make and a lot of work. Normally for us, this is made on a weekend, when I can devote several hours to making a huge mess in the kitchen. However this recipe is different, no mess, and a huge time saver.
A few weeks back I was hanging out in pinterest, adding to my pinterest rock collection and looking at a few recipes too. I came across a picture and did not even read the the words associated with this picture or look at the list of ingredients. In that picture, someone had taken ravioli and started layering to make lasanga in their 9 X 13 dish. So here is what I did to make mine.
- 3 packages fresh (frozen) ravioli uncooked any flavor (the packages I purchased had around 15 in each package, so the larger the package the less you would need) Please make sure to thaw your ravioli before using!
- 1 jar of pasta sauce
- 1 container of ricotta cheese
- 1 package mozzarella cheese
- 1 portion of beef mix recipe or approximately a pound of cooked hamburger meat
Using a 9 X 13 size pan preferably non metallic, spread a few spoonfuls of sauce in bottom of pan. Make a layer of ravioli on top of sauce (I used spinach and cheese ravioli). Using the ricotta cheese, spread a layer of cheese on top of the ravioli. Add a layer of hamburger meat/beef mix and then another layer of sauce. Repeat until all ravioli is layered (my lasagna had 2 layers of ravioli which is plenty and later I found out very filling). Make sure your last layer of ravioli is completely submerged in sauce so you don’t get any crispy noodles. On your top layer of sauce, completely cover the sauce with mozzarella cheese. This step is critical you get everything sealed with cheese to lock the moisture in to help cook (boil) the ravioli. Seal pan with parchment paper and then a layer of aluminum foil. The parchment paper will keep the cheese from sticking to the aluminum foil. Bake at 400 degrees for 45 minutes. Remove parchment paper and aluminum foil and bake for 10 to 15 minutes longer. This process will help brown the cheese like on a pizza, and let a tad of excess moisture escape for a nice sauce consistency. Slice lasagna and serve. When slicing your lasagna it will not slice like regular noodle layered lasagna, which does not matter as it is heap of deliciousness on your plate. This took me about 10 minutes to make because I already had my beef mixture made in advance. I only dirtied one pan. And because of the time savings with this, it can be cooked on a work night!
Sorry no pictures for this part of the cookbook, but I am certain if you are a lasagna lover you can image those mouth watering pictures. Tweak this recipe to fit your family’s needs, and use the ingredients you normally use when making regular lasagna. Enjoy!!!
With the fast pace life of today, some cooking traditions are falling by the way side. Fast is first, taste is second, and healthy is dead last. So, I have created a blog accidentally. The food published on this site is intended for a homemade cookbook, scrapbook style. For the life of me I cannot get my act together to submit my recipes to a website with my pictures and create my cookbook for my family. So I am putting them out on a WordPress server to keep them safe for years and for them to use and remember. If you happen by, welcome. Please sit and stay awhile. Use my recipes and taste my samples from the connivence of your home. You will not be disappointed!