Awesome Ravioli Lasagna
INGREDIENTS
  • Foil pan that's around 9x14 and at least 4 inches deep
  • 1 1/2 lbs sausage (turkey or regular)
  • 1 1/2 cup coursely chopped roasted red pepper (jarred is fine, but i roasted mine over charcoal the day before)
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil (double or triple up if fresh)
  • About 3 cups marinara
  • Enough frozen ravioli (square) for two layers in a 14x9 pan. (I think I used Cento, which i recommend because it's the small square ones but they're all attached so you don't even have to lay out individual ravs, just put the whole sheet down.)
  • 2 lbs shredded mozzarella
  • 6 oz parmesan or romano cheese
DIRECTIONS
  1. Cook sausage in frypan, breaking it up and crumbling as you go. Once cooked, remove from heat and mix in chopped red pepper, thyme, oregano, basil and set aside.
  2. Pour 1 cup marinara in bottom of foil pan
  3. Put one sheet of ravioli on top of marinara
  4. Spread sausage mixture evenly over ravioli layer
  5. Sprinkle half the shredded mozzarella over sausage layer
  6. Sprinkle half the parmesan (or romano) over mozzarella
  7. Put other sheet of ravioli over the mozz/parmesan layer
  8. Pour on remaining sauce, making sure to cover all the exposed ravioli
  9. Sprinkle remaining mozzarella over sauce
  10. Sprinkle remaining parmesan (or romano) over mozzarella
  11. Cover tightly with non stick foil and bake in an oven pre-heated to 375 for 1 hour.
  12. Let sit at least 20 minutes before serving.
  13. Feedback on writing style is appreciated!
RECIPE BACKSTORY
Ok, so I've literally never written down a recipe before in any format. I love to cook and don't measure but I'll try and ballpark here. Let's just say I'll never be a baker, lol! So, this recipe is supposed to be "easy" because you don't have to cook the pasta but there's one element that is somewhat time consuming. Well two, actually because I made my sauce homemade because I don't care for the jarred stuff but I'm sure it would be fine for this. Whenever I use jarred stuff, I soup it up a bit with extra sauteed onions and garlic anyway. So, here's the ingredients, pardon me if i don't get the order right. Remember, I'm not good at writing these and again, am ballparking stuff so don't be too hard on me. Gonna sound very amateur: Feedback on writing style is appreciated!