Weeknight Ravioli Lasagna Recipes

Steps:

• Make the tomato sauce:
• Preheat the oven to 450°F with a rack in the center. Heat the oil in a large ovenproof skillet over medium heat until shimmering, about 2 minutes. Add the garlic and cook, stirring, until softened but not browned, 1 to 2 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes. Add the red pepper flakes, crushed tomatoes, basil sprigs, sugar, and 1 cup water. Season with the salt and black pepper and increase the heat slightly to bring to a boil.
• Cook the ravioli:
• Gently separate any frozen ravioli stuck together without tearing. Any that resist will separate during cooking. Add the ravioli to the skillet and cook over medium heat, stirring gently, until the sauce is very thick and the ravioli are just tender, about 15 minutes.
• Assemble the ravioli lasagna:
• Spoon half of the ravioli and sauce into a bowl. Arrange the ravioli in the skillet in an even layer and sprinkle with half of the mozzarella. Arrange the remaining ravioli on top and sprinkle with the Parmesan and remaining mozzarella.
• Bake the ravioli lasagna:
• Bake until bubbling and the cheese is lightly browned, 10 to 12 minutes. Scatter the basil leaves on top and let rest for 10 minutes before serving.

Steps:

• Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins.
• Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can.
• Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and hot all the way through. Cover if the top starts to get too dark. Will keep in the freezer for up to two months.

Steps:

• Heat oven to 375 degrees.
• Coat a 9-inch square baking dish and a sheet of foil with non-stick spray.
• Put pasta sauce in bowl; stir in 1/2 cup water.
• Spread 1 cup sauce in dish.
• Top with 20 ravioli, flat sides up and just touching each other.
• Spread with 3/4 cup sauce; sprinkle with 1/2 cup cheese.
• REPEAT layers once.
• Top with remaining ravioli, sauce and cheese.
• (you should have 3 layers) Cover tightly with foil sprayed side down or use Release foil.
• Bake on a sheet of foil (to catch any drips) 1 hour or until bubbly around edges.
• Uncover and bake 5 minutes until cheese is barely golden.
• To Freeze: Place in rigid container and freeze.
• To Heat: Microwave on medium power until heated through.
• Note: More sauce maybe needed when reheating.