Thursday, July 28, 2011

In the Kitchen With Jason: Ravioli Lasagna

Another recipe from our 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.


  • 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
  • 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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