Ravioli Lasagna
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 1 hour
- 700g/25ozs. beef ravioli (fresh or frozen)
- 3x400g/14oz jars tomato pasta sauce (I used an arrabiata sauce)
- 250g/8.8oz cream cheese
- 185ml/6.3flozs. milk
- 100g/3.5ozs grated parmesan
- Pinch of nutmeg
- 500g/1.1lbs. grated mozzarella cheese
- 100g/3.5ozs. parmesan cheese, grated
- Fresh basil chopped to sprinkle on top
Step 1 - Preheat oven to 200C/400F and spray a baking dish with oil. Blend the cream cheese, milk, parmesan and nutmeg together until you get a smooth mixture.
Step 2 - Start layering with 1 jar of tomato pasta sauce and then lay down half of the ravioli. Cover with half of the cheese sauce and then half of the mozzarella. Spread with the second jar of pasta sauce. Add another layer of ravioli which should be the rest of them. Then add the final jar of pasta sauce and then the rest of the cheese sauce and then the rest of the mozzarella and last lot of parmesan cheese.
Step 3 - Spray a sheet of foil with non stick spray and cover with foil oiled side down. Bake for 45 minutes. Remove the foil and then bake for another 15-20 minutes until golden.