Cheesy Ravioli Lasagna
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Olive Oil2 cloves
Garlic (sliced)1 pinch
Granulated Sugar1 cup
Grated Parmesan1 large
EggDirections:
1
Preheat the oven to 350 degrees F
2
Bring a large pot of water to a boil
3
Add the ravioli and cook according to package directions
4
Drain and set aside
5
Meanwhile, heat the olive oil in a medium pot over medium heat
6
Add the garlic and cook until fragrant, about 30 seconds
7
Crush the tomatoes with your hands and add them along with all the juices from the can to the pot
8
Add the whole sprig of basil, 3/4 teaspoon salt and pepper to taste
9
Cook, simmering, until the tomatoes are softened and the sauce is thickened slightly, about 15 minutes
10
Remove from the heat, season with the sugar and additional salt and pepper
11
In a medium bowl, mix the ricotta cheese with the Parmesan, egg, torn basil and 1/4 teaspoon each salt and pepper
12
Lightly mist a medium rectangular or oval baking dish (about 9-by-11-inch) with nonstick cooking spray
13
Lay half the ravioli in the bottom of the dish (the ravioli will be layered on top of each other)
14
Remove the sprig of basil from the sauce
15
Spread half the ricotta mixture over the ravioli and top with half the sauce and half the grated cheese
16
Repeat with the remaining ravioli, ricotta and sauce
17
Cover with aluminum foil and bake until bubbly, about 45 minutes
18
Remove the foil and sprinkle with the remaining cheese
19
Continue to bake until the cheese is melted, about 10 minutes
20
Let stand at least 10 minutes
21
Garnish with extra torn basil
22
Slice and serve with a green salad