MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Weeknight Ravioli Lasagna w/Chianti Sauce
Categories: Pasta, Vegetables, Wine, Cheese, Pork
Yield: 8 Servings

1/4 c Olive oil
1/2 c Chopped onion
3 cl Garlic; minced
28 oz Can crushed tomatoes;
- undrained
1 c Chianti or other full-bodied
- dry red wine
1 tb Dried oregano; crushed
1 ts Salt
1/4 ts Crushed red pepper
12 oz Pkg cooked Italian sausages;
- halved lengthwise, cut in
1/2 " pieces
12 oz Fresh cremini or button
- mushrooms; sliced
7 oz Jar roasted red sweet
- peppers; drained, coarse
- chopped
1/2 c Snipped fresh basil
18 oz (2 pkg) refrigerated cheese
- ravioli
8 oz Pkg shredded mozzarella
- cheese (2 cups)

FOR CHIANTI TOMATO SAUCE: In a large saucepan heat 1
teaspoon of the olive oil over medium heat. Add onion and
garlic; cook about 3 minutes or until onion is tender. Add
tomatoes, Chianti, oregano, salt, and crushed red pepper.
Bring to boiling; reduce heat. Simmer, uncovered, about 10
minutes or until slightly reduced.

Meanwhile, in a very large skillet heat 1 tablespoon of
the olive oil over medium heat. Add sausage pieces and
mushrooms; cook until mushrooms are tender. Stir in
roasted red peppers and basil; set aside.

Set oven @ 375ºF/190ºC.

Spoon one-fourth of the Chianti tomato sauce into a
3-quart rectangular baking dish. Arrange one package of
the ravioli on top. Spoon half of the sausage-mushroom
mixture over. Spoon another one-fourth of the sauce over
sausage-mushroom mixture in baking dish. Top with half of
the mozzarella cheese. Spoon another one-fourth of the
sauce over cheese. Repeat layers with the remaining
ravioli, sausage-mushroom mixture, sauce, and cheese.

Bake, covered, for 35 minutes. Uncover; bake about 5
minutes more or until cheese is bubbly and lasagna is
heated through. Let stand for 10 minutes before serving.

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 15 July 2015

Uncle Dirty Dave's Archives

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