Featured, Recipe

Easy Peasy Ravioli Lasagna

As a child, I wasn’t lasagna’s biggest fan.  Every time I ate it I would get feel sick to my stomach. Almost like it was too much cheese for me…

Wait, what?!?! Too much cheese? Not freaking possible. ← Me as an adult.

I absolutely love cheese, cheese everything!! Favorite Cake? Cheesecake, although I feel like that is more of a pie and I just don’t get that. Pizza? Extra Cheese. Drunken noodles? Cheese. Can you see the pattern? To this day I still don’t understand why I didn’t care for lasagna back then. Now I make it about once a year. I’ve recently discovered spaghetti squash and I use that and make a low carb version of Million Dollar Spaghetti. This usually hits that lasagna craving so I don’t make it as much.

I was perusing through Pinterest a couple of weeks ago trying to figure out what I wanted to try next. I love taking recipes I find on Pinterest and making them my own. I feel like anything is customizable.  I have been craving marinara sauce like nobody’s business since I fell off the Keto train a few months back.

I came across a 3 ingredient recipe for a Ravioli Bake (A.K.A. Lazy Lasagna) by Lilly at INSTRUPIX. Link here .

I think the concept really sounded easy, and pretty universal so I thought hey, I can try this. But let’s tweak a few things and make it our very own.  We tested this out on a friend of ours and we didn’t even have to wait for the container to be returned.  He ate it right on the spot.

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Ingredients:

  • Ground Beef – 1 lb
  • Frozen Ravioli of any varietal –  25 oz package
  • Favorite tomatoes sauce – 1 jar
  • Onion – 1 medium
  • Garlic – 3 Cloves minced
  • Mozzarella Cheese – 4 cups (or more of your like me)
  • Cottage Cheese or Ricotta Cheese – 16 oz
  • Italian Seasoning, salt, and pepper to taste

Jump to Directions Here:

I started off with a little olive oil in my pan and I toss in the minced garlic. Once the garlic has had a chance to saute a bit I add in my hamburger to brown. While the hamburger is browning I cut up my onions and toss in with the hamburger.  I do prefer to season my meat a little with other spices like Italian seasoning, salt, and pepper.   I very much disliked underseasoned meat.   While some of the meat is still a little pink I line a bowl with a paper towel and cover with a colander to drain the grease off of the meat.  I toss the meat back into the pan to finish cooking.

Once all the hamburger has browned I add in the tomato sauce.  Once everything is combined I try a sample of the sauce.  I am too lazy to make/purchase ingredients to make my own most often. I typically end up trying a new flavor/brand each time.  I tend to stick to garlic, veggie, or cheese tomato sauce.  I do not care for anything with mushrooms, ain’t nobody got time for dirt.

I’ve seen recipes that suggest adding a thin layer of sauce to the bottom of the pan.  In this instance, I did not.  I would suggest maybe using some cooking spray if you opt not to do this. I did not have any issues with the ravioli sticking to the bottom of the pan. So, to each their own.

I began by creating my first layer of this dish with the frozen ravioli. I am not going to lie I was a bit suspicious of this.  I was very concerned the ravioli would take forever to cook. I was also a bit concerned over choosing not to spray the pan or coating a layer of red sauce on the bottom of the pan.

My second layer was the meat sauce. Next the cottage cheese then a layer of mozzarella.  Repeat. I was nervous that I was going to run out of ravioli, however, I had just enough.

 

I then baked this at 425° covered in tin foil for 45 minutes.  Once the 45 minutes is up I then pull the dish from the oven, remove the tinfoil then broil on high until I get the color I like.  In this house, we like our cheese a little bubbly and browned in all the right places.  Once we have the color we are looking for we pull this dish out to sit for a few minutes.  Plate and enjoy!

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Directions:

  1. Preheat Oven to 425° F
  2. Brown Hamburger with onions and garlic
  3. Add tomato sauce, season to taste
  4. Layer ravioli in a 15 x 10 glass baking dish.
  5. Cover ravioli with meat sauce
  6. Cover meat sauce with cottage cheese
  7. Cover cottage cheese with mozzarella cheese
  8. Repeat
  9. Cover with tinfoil
  10. Bake for 45 minutes
  11. Remove tin foil
  12. Broil on high until cheese is brown and bubbly.
  13. Enjoy!

 

To see more recipes from Stella and Jay click here: Recipes

-Stella & Jay

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