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.

Ingredients:

• 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.

Layered Enchilada Bake

FOUND IT: At Fab Food Friday, another recipe blog you should be reading. Jody's recipes are great and easy to make - I've never made a Fab Food Friday recipe that I didn't want to make again.

I started off with this recipe as a standby for when company is visiting, but now I make it all the time.

Ingredients:

1 lb. lean ground beef (you can use turkey or chicken to reduce fat)
1 large onion, chopped
2 cups salsa
1 can (15 oz.) black beans, drained, rinsed
2 Tbsp. taco seasoning mix, either from a pouch or a recipe like this one.
6 flour tortillas (8 inch)
1 cup sour cream
1 pkg. shredded cheese, Mexican or Co-Jack

Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans and seasoning mix; mix well.

Arrange 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

Bake covered for 30 min at 400. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

Lasagna Soup

FOUND IT: On Fab Food Friday, one of my favorite recipe blogs.

This might be my favorite recipe from one of my favorite recipe sites. Jody does a fantastic job of posting recipes that are doable and delicious. If you're reading this blog, you should be reading hers too.

Ingredients

1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella

In a large pot, saute the sausage over medium heat, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.

2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.

3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.