Chianti Ravioli Lasagna
INGREDIENTS
*. 1/4 c EVOO
- 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
- In red pot, heat 1 tsp of the EVOO on medium; add onion and garlic.
- Cook about 3 minutes. Add tomatoes, chianti, oregano, salt and red pepper.
- Bring to boil. Reduce heat and simmer, uncovered about 10 minutes.
- Meanwhile in mondo skillet, heat 1 Tbsp EVOO. over medium.
- Add sausage and mushrooms. Cook until mushrooms are tender.
- Stir in peppers and basil; set aside.
- Heat oven to 375. Spoon 1/4 of tomato sauce into 13" x 9" pan.
- arrange one package ravioli on sauce.
- Spoon half of sausage mixture over ravioli.
- Spoon another 1/4 of sauce over. Sprinkle with 1/2 cheese.
- Spoon another 1/4 sauce over cheese and repeat layers.
- Bake, covered, for 30 minutes.
- Uncover and bake 10 minutes more or until cheese is bubbly.
- Let stand 10 minutes before serving.
( bhg.com )
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JMag Guthrie - 2015-01-12
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Topic revision: r1 - 2015-01-12 - JMagGuthrie