Chianti Ravioli Lasagna

INGREDIENTS

• 1 onion, chopped
• 3 cloves garlic
• 1 28 oz can crushed tomatoes
• 1 c chianti
• 1 Tbsp oregano, mortared
• 1 tsp salt
• 1/4 tsp red pepper flakes
• 1 12-oz pkg precooked chicken Italian sausage, cut into 1/2" moons
• 12 oz mushrooms, sliced
• 1 7oz jar roasted red peppers, drained and chopped
• 1/2 c snipped fresh basil
• 2 9 oz packages ravioli
• 2 c shredded Mozarella

PREPARATION

1. In red pot, heat 1 tsp of the EVOO on medium; add onion and garlic.
2. Cook about 3 minutes. Add tomatoes, chianti, oregano, salt and red pepper.
3. Bring to boil. Reduce heat and simmer, uncovered about 10 minutes.
4. Meanwhile in mondo skillet, heat 1 Tbsp EVOO. over medium.
5. Add sausage and mushrooms. Cook until mushrooms are tender.
6. Stir in peppers and basil; set aside.
7. Heat oven to 375. Spoon 1/4 of tomato sauce into 13" x 9" pan.
8. arrange one package ravioli on sauce.
9. Spoon half of sausage mixture over ravioli.
10. Spoon another 1/4 of sauce over. Sprinkle with 1/2 cheese.
11. Spoon another 1/4 sauce over cheese and repeat layers.
12. Bake, covered, for 30 minutes.
13. Uncover and bake 10 minutes more or until cheese is bubbly.
14. Let stand 10 minutes before serving.

( bhg.com )

-- JMag Guthrie - 2015-01-12