RAVIOLI LASAGNA
Servings
6-8
Total time
1
hourEasy. Delicious. Weeknight solution. Need we say more? This hearty and satisfying dish is sure to say it all. Layer convenient, refrigerator-section ravioli with a zesty tomato sauce. We add in our fan-favorite Venetian Blend to both the sauce and the sauteed ground beef. Venetian Blend boasts big Mediterranean flavors with a little zip of chile flakes. Saute ground beef. Add shredded cheese. Pop n the oven until bubbly and golden brown.
Ingredients
28 -oz jar marinara
2 Tbl Venetian Blend
1 lb ground beef
1 shallot, minced
2 cloves garic, grated
2 Tbl Venetian Blend
2 cups part-skim mozzarella cheese
25 -oz package refrigerated cheese ravioli
Fresh basil, for garnish
Instructions
- Preheat oven to 400°F. Brush Italian Herbs Extra Virgin Olive Oil on the bottom and sides of a 9X13 casserole dish. Set aside. In a bowl, stir together the jarred marinara and 2 Tbl Venetian Blend. Set aside.
- Heat a skillet over medium heat and drizzle in Italian Herbs Extra Virgin Olive Oil to coat the bottom. Add in the ground beef and shallot. Cook until the ground beef is fully cooked through – about 8 minutes.
- Add in the garlic and 2 Tbl Venetian Blend and stir to combine. Cook for an additional 2 minutes. Set aside.
- Begin layering the lasagna by spooning 1/2 cup of the marinara in the bottom of the dish. Top with 1/3 of the meat mixture. Top the meat mixture of 1/3 of the ravioli and pour 1 cup marinara over the ravioli followed by cheese.
- Continue layering the meat, ravioli, marinara and cheese. Reserve the last bit of cheese to top the finished dish. Cover tightly with foil. Bake for 35-45 minutes or until the mixture is bubbly and the ravioli in the center of the dish are fully heated through.
- Uncover and add the remaining cheese. Pop back in the over to melt the cheese and allow the edges to crisp up a big – about 5 minutes. Garnish with fresh basil for serving.
