Originally published on December 1, 2014
When people start thinking about different ways they can make lasagna, often they limit themselves to thinking only about the filling of the actual lasagna. I know that’s usually where I start when I’m on the path to making a new and creative lasagna dish. But, don’t stop there. What about the actual noodles, or the actual pasta that you use? As I recently learned, when you swap out traditional lasagna noodles and use something like…..ravioli, the results are stupendous. And dare I say, this lasagna might just be better than the old way of doing things. It’s certainly easier.
Ingredients:
1/4 cup olive oil
1 onion, chopped
3 cloves of garlic, minced
1 can (28 oz.) crushed tomatoes
1 cup dry red wine
1 tablespoon fresh oregano, chopped
1 teaspoon salt
1/2 teaspoon crushed red pepper
1 pound ground beef
1 cup mushrooms, sliced
1 jar (7 oz.) roasted red bell peppers, drained and coarsely chopped
1/2 cup fresh basil, chopped
2 packages (9 oz. each) large frozen cheese ravioli
2 cups mozzarella cheese, grated
Directions:
1.) In a large saucepan, heat 1 teaspoon of the olive oil over medium heat. Add onion and garlic, stir, and cook about 3 minutes, until onion is tender. Add tomatoes, red wine, oregano, salt, and crushed red pepper. Stir and bring to the boil, then reduce heat to medium-low. Simmer, uncovered, for about 10 minutes or until the sauce has reduced slightly.
2.) Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add beef and mushrooms and cook until mushrooms are tender and beef has browned. Add the roasted red peppers and the basil; set aside.
3.) Spoon 1/4 of the tomato sauce into the bottom of a 9″ x 13″ casserole or baking dish. Arrange one package of the ravioli on top, and spoon half of the beef/mushroom mixture over top. Spoon another 1/4 of the tomato sauce over the beef mixture and then top with half of the mozzarella cheese. Repeat the layers starting with another 1/4 of the sauce, then another package of ravioli, then the beef mixture, more sauce, and the cheese. If you’re making this dish ahead of time, you can wrap it up at this point with aluminum foil, and place it in the fridge for 4 – 12 hours. Be sure to let it sit at room temperature for 30 minutes before baking.
4.) If you’re making the casserole today, preheat the oven to 375 degrees Fahrenheit. Bake, covered, for 50 minutes then uncover and bake for 10 more minutes, or until the cheese is hot and bubbly. Let stand for 10 minutes before slicing and serving.
5.) Serve and enjoy!