This simple lasagna is made with layers of solidified cheddar ravioli instead of customary lasagna noodles. You're going to cherish how ooey gooey mushy this ravioli lasagna heat is!
One that is presumably going to cause a great deal of debate.
One that you will probably have too solid sentiments about.
Are you game?
Alright. Full breath. Here goes.
When you cause lasagna, to do you use ricotta cheddar or curds?
I realize that a great deal of you are furious that I'd even pose that inquiry. Like, for what reason is curds even an alternative, since everybody realizes that their Italian grandma utilizes ricotta and clearly that is the best way to make lasagna.
It's simply… you all. I regularly make lasagna with curds.
He grew up eating lasagna with curds and, while he cherishes eatery lasagna made with ricotta, with regards to hand crafted, he generally demands curds.
Thus, while this formula calls for ricotta, I can affirm that curds fills in also. I've made it the two different ways. Actually, I believe they're similarly as delectable. In any case, you do you!
Extra gooey lasagna made with solidified ravioli rather than lasagna noodles!
INGREDIENTS
1 pound ground beef
1 small onion diced
24 ounces marinara
3 cloves garlic minced
2 cups ricotta cheese
1 large egg
¼ cup parmesan cheese
¼ cup chopped parsley
1 teaspoon garlic powder
½ teaspoon onion powder
25 ounces frozen cheese ravioli
2 cups shredded mozzarella
minced parsley for garnish
INSTRUCTIONS
Preheat oven to 350 degrees. Spray a 13x9 baking dish with non-stick spray.
Heat a large skillet over medium heat and add the ground beef and onion. Brown the beef, crumbling it as it cooks. Drain the grease from the pan.
Add the marinara sauce and garlic and simmer for 5 minutes, stirring often, over low heat.
While sauce is simmering, mix ricotta, egg, Parmesan, parsley, garlic powder, and onion powder in a small bowl.
Spoon 1/3 of the meat mixture into the prepared baking dish and spread across the bottom.
Top with a single layer of ravioli, ½ of the ricotta mixture, and 1/3 of the sauce. Repeat the layers, ending in marinara sauce.
Sprinkle the top with the shredded mozzarella. Cover tightly with foil and bake for 40 minutes. Remove cover and bake for 10 minutes more.
Remove from the oven and sprinkle with minced parsley.
Let set for 10 minutes before cutting and serving.
RECIPE NOTES
You may swap in cottage cheese for the ricotta if you prefer.
Use any variety of frozen ravioli that you like.
For more detail : http://bit.ly/2O6KBjW
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