Friday, January 21, 2011

Ravioli Pesto Lasagna

FOUND IT: At Stacey Snacks
MODIFIED IT: To incorporate the pesto and remove one ingredient that proved to be a little too much.

If you enjoy lasagna, this might be the easiest way I've found to make it. This was simple, flavorful and flexible.

  • 24 of your favorite frozen ravioli (for me this was two small packages. Your results may vary.)
  • 2 cups pasta sauce
  • 1 cup pesto (here's my pesto recipe), or another cup of pasta sauce.
  • 16 ounces ricotta cheese
  • 1 egg
  • salt and pepper
  • 1 cup shredded mozzarella cheese (more or less to taste)
Combine the ricotta, egg and salt and pepper and set aside.

Spread a cup of the pasta sauce across the bottom an 8x8 or 9x9 square pan. Then use a dozen of the frozen ravioli to create a single layer of pasta. Follow that with the pesto (or another cup of sauce), then half of the ricotta mixture. Sprinkle mozzarella over that.

Repeat with another layer of pasta, sauce, ricotta, and mozzarella.

Cover with foil and bake at 375 for 40 minutes, then uncover and continue to bake for 15 more. Let it cool for at least five minutes before serving.


badgerkendra said...

so I tried to make this tonight, because pesto + lasagna + easy = amazing idea. I let it sit for five minutes, and when i tried to dig into it, it was just a big gloopy mess (basically turned into ravioli with ricotta-tomato-pesto sauce).. and was for the first few servings : ( it wasn't until i was packing the leftovers that it seemed slightly more solid. does it need to sit longer? or is it not supposed to be in lasagna-like layers?

KL Snow said...

When I made mine it turned out pretty well, and relatively easy. It probably rested ~15 minutes for me, because I packaged it up and took it to Laura at work.

I also used homemade pesto and I usually prefer my pesto to be more of a paste and less of a sauce. Maybe that was your issue?