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Weeknight Ravioli Lasagna with Chianti Sauce

Makes: 8 servings
Prep 45 mins Bake 375°F 40 mins Stand 10 mins
Weeknight Ravioli Lasagna with Chianti Sauce
Ingredients
  • 1/4  cup  olive oil
  • 1/2  cup  chopped onion (1 medium)
  • 3  cloves garlic, minced
  • 1 28  ounce can  crushed tomatoes, undrained
  • 1  cup  Chianti or other full-bodied dry red wine
  • 1  tablespoon  dried oregano, crushed
  • 1  teaspoon  salt
  • 1/4 - 1/2  teaspoon  crushed red pepper
  • 1 12  ounce package  cooked Italian-style poultry sausages, halved lengthwise and cut into 1/2-inch pieces
  • 12  ounces  fresh cremini mushrooms or button mushrooms, sliced
  • 1 7  ounce jar  roasted red sweet peppers, drained and coarsely chopped
  • 1/2  cup  snipped fresh basil
  • 2 9  ounce package  refrigerated cheese ravioli
  • 1 8  ounce package  shredded mozzarella cheese (2 cups)
Directions

1. 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.

2. 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.

3. Preheat oven to 375 degrees F. 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.

4. 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.

Nutrition Facts (Weeknight Ravioli Lasagna with Chianti Sauce)
  • Servings Per Recipe 8,
  • cal. (kcal) 478,
  • Fat, total (g) 21,
  • chol. (mg) 87,
  • sat. fat (g) 9,
  • carb. (g) 42,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 5,
  • sugar (g) 6,
  • pro. (g) 27,
  • vit. A (IU) 1312,
  • vit. C (mg) 57,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1284,
  • Potassium (mg) 595,
  • calcium (mg) 374,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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