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:
covered percent of daily need
