Sausage Pepper Broccolini Ravioli Lasagna
There is always room for Lasagna. Change it up a bit with this recipe! SKU#43325
Ingredients
- 1.5-2 Lbs. Sausage Broccolini Ravioli 43325
- ½ White Onion
- 1 Red Bell Pepper
- 1 Yellow Green or Orange Pepper
- ½ Cup Heavy Cream
- 1 Cup Grated Parmesan Cheese
- 1-2 Cups Shredded Mozzarella
- 3-4 Cups Marinara Sauce
- 1-2 TBSP Dry Italian Herbs oregano, basil, thyme
- 1 TSP Crushed Red Pepper
- Salt & Pepper
- Chopped Parsley garnish
Instructions
- In a medium sauté pan, cook peppers and onion until they start to become tender. Season with salt, pepper, seasoning and crushed red pepper. Set aside.
- In a half hotel pan, spray with non-stick spray. Ladle about ½ cup marinara on the bottom, evenly coat bottom.
- From frozen, evenly layer 12-16 pieces of ravioli to fit the hotel pan.
- Layer the pepper and onions on top. Ladle about 1 cup marinara over top. Top with half of the parmesan cheese and half of the mozzarella.
- Add another layer of ravioli to evenly cover the peppers and cheese.
- Combine remaining 1-2 cups of marinara with heavy cream. Top with 1-2 cups of marinara to evenly cover all ravioli.
- Add remaining parmesan and mozzarella. Sprinkle fresh topped parsley over top.
- Cover with foil and keep refrigerated until ready to bake.
Cooking:
- Preheat oven to 350F.
- Keep covered, cook for about 20 minutes.
- Remove from oven, remove foil from top and cook an additional 10-15 minutes until cheese and melted and golden. Cook to internal temp of 165F.
- Allow to cool for several minutes before serving.
Notes
- Replace marinara for alfredo and make a white lasagna.
- This can be stored under refrigeration for grab and go options.
- Freeze after several days to use later on for longer shelf life.
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