Tuesday, October 16, 2007

Ravioli Lasagna

Ravioli Lasagna
serves 4...cook in a LOAF PAN
1 package Trader Joes Cheese Ravioli (cooked per package directions)
1 cup-ish mushroom cream sauce (recipe follows)
2 cups marinara sauce (recipe follows)
1/2 cup shredded mozzarella cheese
frozen spinach (1/2 a package)
2/3 lb ground beef, browned with 1/4 onion chopped

Mushroom Cream Sauce:
Brown 1 cup sliced baby bella mushrooms and one large minced garlic clove in 1 t olive oil. Remove from the pan. Place 1 T butter and melt, then add 1/4 cup flour and make a roux. Slowly whisk in 1 cup of skim milk. Salt and pepper to taste, adding some parmesan cheese. Stir BACK in mushroom. Remove from heat. This makes more than you'll need.

Marinara Sauce:
(this is adapted from a Cooking Light magazine recipe...I had to change it a little)
1/4 chopped onion
1 large minced garlic clove

In 1 T olive oil, cook onion with garlic. After softened, add:
1/2 t dry: basil, oregano, salt, and crushed red pepper.
After herbs are combined with the onion, pour in:
1 14 ounce can of chopped tomato (mine was with balsalmic and garlic)
1/2 cup chicken broth
1T balsalmic vinegar

Let simmer so that it thickens, about an hour. I then added about 1 cup tomato sauce, because the recipe was very chunky and it wasn't reducing much. It tasted great! And it went along well with the lasagna.

The assembly of this lasagna went, from bottom up,
3 cooked ravioli
cream sauce
3 cooked ravioli
tomato sauce
cream sauce
strip of tomato down the center of the cream sauce

Bake at 375 for about 20 minutes. Let set about 15 minutes, so it hopefully sets up a little.

Oh how I wish I had a camera. It was pretty, but then when served, that first piece looked crazy. I need little individual baking dishes, so that I don't have to use a spatula to get it out!

Note for the dieting: These raviolis from Trader Joes claim to be enough for TWO. So I stretched these raviolis into 4 servings. Also, the beef, 2/3 lb, for 4 people is a smaller sized portion too. I used Skim Milk Mozzarella, skim milk in my cream sauce, and smaller amounts of olive oil, since I have lovely Calphalon cookware. I don't feel too bad about this dish, diet wise.

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