so this is matthew’s favorite dish. it took 3-4 tries to find the best recipe and concoction, but here it is.

i wasn’t a fan of many different types of lasagna noodles, and stumbled upon the ingenious idea of using ravioli!

it’s quite filling and unique – and great for leftovers (i can’t wait for mine today)

–

meaty ravioli lasagna

all the things

adapted from my fabulous recipes, the italian chef, and cooking with my kid.

prep time: 30 min | total time: 1.5-2 hrs | serves: 3-4

what you need:

• 1 package spicy Italian sausage links – peeled and chopped
• 1 lb lean ground beef or turkey
• 1 onion – chopped fine
• 2 garlic cloves – minced
• 1 can tomato sauce
• 1 can diced, fire roasted tomatoes
• 2 tablespoons grated Parmesan cheese
• handful of lite shredded Mozzarella cheese
• 1 pckg skim ricotta cheese (15 oz)
• 1 egg
• 2 packages ravioli (pick your poison; we used arugala and parmigiano, if you want to downplay your ricotta pick a ricotta ravioli instead of a package of it)
• salt, pepper, red pepper

• starting with the meaty sauce. heat olive oil in a pan over med-high heat – add in onions and garlic and stir occasionally till cooked and softened (about 5 minutes)
• add sausage meat and ground beef – salt, pepper, cayenne to taste – cook until browned (ab 10-15 minutes)

• add the two cans of tomatoes and additional spices. let this simmer on low for at least 30 minutes.

• heat oven to 375F.
• bring a large pot of salted water to boil and cook the ravioli for about 2 minutes
• remove noodles and place in colander under cold water and spread out on a plate or towels
• for the ricotta mixture – combine egg, ricotta, and mozzarella in a bowl and mix until smooth

• spray your casserole dish with some cooking spray and when sauce is finished cooking spread a large ladle-ful across the bottom
• cover with a layer of ravioli, and then ricotta mixture on top of that

• pour meat sauce on top of the ricotta – repeat until dish is full or you run out of something

• cover in foil place in the oven and cook for 30 minutes uncovered, then remove foil and cook for another 5 uncovered
• remove and let it sit for 15 minutes before slicing and serving
• enjoy! beware of food coma. don’t do seconds, you’ll be miserably full!

i served this with collard greens and broccoli, sometimes a salad with mama’s dressing instead!