Monday, November 1, 2010

New Recipe -- WOW!!! Ravioli Lasagna

There are a gazillion reasons I love this recipe.  (I NEVER exaggerate, so a gazillion is just about right, lol!).  And thanks to Woman's World magazine for the inspiration for this recipe.  Ravioli Lasagna?  Who wudda thought it?  Instead of cooking lasagna noodles and going through all that rigmarole, why  not use pre-made ravioli?  Why NOT???  So...Haney style fast food/convenience recipe -- not a recipe at all....just a way or a style...Take your big pan (our Haney broiler pan) and pour some premade (or homemade, but remember, this is fast food) sauce in the bottom.  Then take your frozen ravioli and make a layer of them in the pan:

So now, pour your mixture of ricotta, eggs, parsley, oregano, garlic, whatever, all over those lovely ravioli's...followed by another layer of sauce....  Tonight we used 2 lb. of ricotta, 4 eggs, 1/2 cup haney dried parsley, etc. 

So then you cover this goodness, and bake it in a 375 oven for about 40 minutes.  Pull that scrumptious smelling mess out of the oven, sprinkle about 1/2 lb. of shredded mozzerella on the top, shove it back in for 20 minutes.

Then you've got this wonderfulness.  We're talking 10-15 minutes of prep time, 45 minutes baking time.  So, if you're home at 5:30, you have an awesome dinner on the table at 6:30.  Yummmmmmmmmy!!! good is this?  Seriously...I'm asking you....  We had rye bread & butter from last night, along with some Green Giant steemers (broccoli & cheese) for a fast food menu ready in minutes. 

Thank you BJ's, for your offer of "buy four" get a frozen turkey for free.  Ravioli was one of the four.  Awesomeness.

1 comment:

Anonymous said...

I made this for the first time last week it was so delish! I took the recipe out of Woman's World but did not get the part for how long to leave in the oven. I must thank you for this because it saved our dinner.

Thank you