Thursday, July 28, 2011

In the Kitchen With Jason: Ravioli Lasagna

Another recipe from our Recipe.com magazine, which it got from the Family Circle magazine. The awesomeness of this recipe is that it is quick. You only need to chop 2 types of veggies (and they both chop quickly), and the rest of the ingredients come prepackaged. I know - normally, I try to avoid a lot of prepackaged foods, but some days you just want quick and easy and if you haven't got anything, pre-prepared this is the way to go.

Ingredients

  • 1 Tbsp oil
  • 3/4 lb zucchini (about 1 large or 2 small) cut into 1/2 moons
  • 1 10 oz package of mushrooms, quartered
  • 1 tsp Italian seasoning
  • 1 jar (26 oz) pasta sauce
  • 1 12 oz package fully cooked turkey meatballs, quartered
  • 2 9 oz packages of  cheese ravioli
  • 8 oz shredded mozzarella cheese
Directions
  • Preheat oven to 375 degrees Fahrenheit
  • Heat a large saute pan over medium heat
  • Add oil to the pan and let warm for about 10 seconds
  • Add zucchini, mushrooms, and Italian seasoning to the warmed oil and cook and stir for 5 minutes
  • In a 9 x 13 x 2 baking dish, put about 1/2 cup pasta sauce (this should be enough to spread across the bottom, if you need a little more than 1/2 cup add it in)
  • Add into the 9 x 13 pan the following ingredients in the following order
    • 1/3 meatball pieces
    • 1/2 ravioli
    • 1/2 vegetables
    • 1/3 cheese
    • 1/3 meatball pieces
    • remaining ravioli
    • remaining veggies
    • remaining meatballs
    • remaining sauce
    • remaining cheese
  • Cover the baking dish with foil
  • Bake for 30 minutes, uncover and bake for 10 more
  • Makes about 8 servings.
Trust me - start with a clean kitchen, a cold oven, and unchopped vegetables and you will still be eating this in less than an hour.

-Chef Jason

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