NOTE: This recipe can be made with all purchased items. I just happen to make all the ingredients from scratch, except for the cheese.
I made a mini version Lazy Man's Lasagna (full version is made in 9x13 pan and feeds 6 adults), and had some homemade baguettes from yesterday to go with it. Me and the Mrs were just saying, this recipe is easier and just as good (or better) as making the old style lasagna, with half the work. I made this batch in a 6x6 Corningware dish, with my whole wheat & basil 5-cheese ravioli, along with my homemade Italian sausage and homemade spaghetti sauce (1 pint for this size dish, 1 qt. for the 9x13 size).
Coat bottom of dish with sauce and first layer of ravioli
Over the ravioli put a layer of cooked Italian sausage, sauce and Mozzarella cheese.
Time for the next layer of ravioli...
Finally, top with a layer of cooked sausage, sauce and cheese (I used Mozzarella & Provolone for the topping, and pop in the oven for 40 minutes at 350F.
It's a sensual experience of textures in this dish from the hot, stringy Mozzarella and Provolone cheeses and the chewy Italian sausage, then you get a burst of flavor when you bite through the skin of the ravioli and get that creamy gush of 5 different cheeses, all in a chunky tomato sauce with vibrant Italian seasonings. I'm ready for a smoke and a nap.
I made a mini version Lazy Man's Lasagna (full version is made in 9x13 pan and feeds 6 adults), and had some homemade baguettes from yesterday to go with it. Me and the Mrs were just saying, this recipe is easier and just as good (or better) as making the old style lasagna, with half the work. I made this batch in a 6x6 Corningware dish, with my whole wheat & basil 5-cheese ravioli, along with my homemade Italian sausage and homemade spaghetti sauce (1 pint for this size dish, 1 qt. for the 9x13 size).
Coat bottom of dish with sauce and first layer of ravioli
Over the ravioli put a layer of cooked Italian sausage, sauce and Mozzarella cheese.
Time for the next layer of ravioli...
Finally, top with a layer of cooked sausage, sauce and cheese (I used Mozzarella & Provolone for the topping, and pop in the oven for 40 minutes at 350F.
It's a sensual experience of textures in this dish from the hot, stringy Mozzarella and Provolone cheeses and the chewy Italian sausage, then you get a burst of flavor when you bite through the skin of the ravioli and get that creamy gush of 5 different cheeses, all in a chunky tomato sauce with vibrant Italian seasonings. I'm ready for a smoke and a nap.