Worth It Lasagna

Worth It Lasagnan is a hor d'oeuvre that serves 24. One portion of this dish contains approximately 35g of protein, 37g of fat, and a total of 623 calories. For $2.47 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from Taste of Home has 62 fans. Head to the store and pick up garlic cloves, canned tomatoes, wine, and a few other things to make it today. It is an affordable recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is solid. Similar recipes are Lasagna: Traditional Bolognese that's worth the work, Worth Every Penne, and The Worth Every Pound Cake.

Servings: 24

Preparation duration: 60 minutes

Cooking duration: 55 minutes

 

Ingredients:

2 tablespoons brown sugar

1 can (14-1/2 ounces) diced tomatoes, drained

2 packages (24 ounces each) frozen cheese ravioli, thawed

2 eggs, lightly beaten

1-1/2 pounds sliced fresh mushrooms

3 garlic cloves, minced

2 teaspoons Italian seasoning

6 cups (24 ounces) shredded Monterey Jack cheese

1 medium onion, chopped

1 cup shredded Parmesan cheese

18 slices provolone cheese, cut in half

3/4 cup raisins

2 cartons (15 ounces each) ricotta cheese

2 pounds Italian turkey sausage links, casings removed

2 jars (24 ounces each) meatless spaghetti sauce

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

5 large tomatoes, sliced

1/2 cup Burgundy wine

Equipment:

dutch oven

frying pan

bowl

kitchen thermometer

Cooking instruction summary:

Directions In a Dutch oven, bring first five ingredients to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until desired thickness is achieved, stirring often. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in raisins and Italian seasoning; add to sauce. In the same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In a large bowl, combine the eggs, ricotta, spinach and grated Parmesan cheese; set aside. In each of two greased 13-in. x 9-in. baking dishes, layer with 1-1/3 cups sauce, half of a package of ravioli, 1-1/3 cups sauce, 1/4 cup shredded Parmesan cheese, six half slices of provolone cheese, 1 cup Monterey Jack cheese and 2-1/2 cups spinach mixture. Top each with six half slices of provolone cheese, 1 cup Monterey Jack cheese, 1-1/3 cups sauce, remaining ravioli and sauce, 1/4 cup shredded Parmesan cheese, six half slices of provolone cheese, sliced tomatoes and remaining Monterey Jack cheese (dishes will be full). Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°. Let stand 15 minutes before serving. Yield: 2 casseroles (12 servings each). Originally published as Worth It Lasagna in Country WomanJanuary/February 2007, p27 Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a Dutch oven, bring first five ingredients to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until desired thickness is achieved, stirring often.

2. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in raisins and Italian seasoning; add to sauce. In the same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In a large bowl, combine the eggs, ricotta, spinach and grated Parmesan cheese; set aside.

3. In each of two greased 13-in. x 9-in. baking dishes, layer with 1-1/3 cups sauce, half of a package of ravioli, 1-1/3 cups sauce, 1/4 cup shredded Parmesan cheese, six half slices of provolone cheese, 1 cup Monterey Jack cheese and 2-1/2 cups spinach mixture.

4. Top each with six half slices of provolone cheese, 1 cup Monterey Jack cheese, 1-1/3 cups sauce, remaining ravioli and sauce, 1/4 cup shredded Parmesan cheese, six half slices of provolone cheese, sliced tomatoes and remaining Monterey Jack cheese (dishes will be full).

5. Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.

6. Let stand 15 minutes before serving.


Nutrition Information:

Quickview
599k Calories
33g Protein
35g Total Fat
37g Carbs
14% Health Score
Limit These
Calories
599k
30%

Fat
35g
55%

  Saturated Fat
17g
107%

Carbohydrates
37g
12%

  Sugar
7g
8%

Cholesterol
127mg
42%

Sodium
1301mg
57%

Alcohol
0.52g
3%

Get Enough Of These
Protein
33g
66%

Vitamin K
65µg
62%

Calcium
494mg
49%

Iron
8mg
47%

Vitamin A
2289IU
46%

Phosphorus
397mg
40%

Vitamin B2
0.47mg
27%

Selenium
15µg
22%

Zinc
3mg
21%

Potassium
688mg
20%

Vitamin C
15mg
19%

Vitamin B3
3mg
19%

Vitamin B6
0.35mg
18%

Fiber
4g
17%

Vitamin B12
0.98µg
16%

Manganese
0.3mg
15%

Folate
54µg
14%

Magnesium
53mg
13%

Copper
0.26mg
13%

Vitamin B1
0.19mg
13%

Vitamin E
1mg
12%

Vitamin B5
1mg
11%

Vitamin D
0.94µg
6%

covered percent of daily need
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