Worth It Lasagna

Worth It Lasagnan is a hor d'oeuvre that serves 24. One portion of this dish contains approximately 35g of protein, 37g of fat, and a total of 623 calories. For $2.47 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from Taste of Home has 62 fans. Head to the store and pick up garlic cloves, canned tomatoes, wine, and a few other things to make it today. It is an affordable recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is solid. Similar recipes are Lasagna: Traditional Bolognese that's worth the work, Worth Every Penne, and The Worth Every Pound Cake.

Servings: 24

Preparation duration: 60 minutes

Cooking duration: 55 minutes

 

Ingredients:

2 tablespoons brown sugar

1 can (14-1/2 ounces) diced tomatoes, drained

2 packages (24 ounces each) frozen cheese ravioli, thawed

2 eggs, lightly beaten

1-1/2 pounds sliced fresh mushrooms

3 garlic cloves, minced

2 teaspoons Italian seasoning

6 cups (24 ounces) shredded Monterey Jack cheese

1 medium onion, chopped

1 cup shredded Parmesan cheese

18 slices provolone cheese, cut in half

3/4 cup raisins

2 cartons (15 ounces each) ricotta cheese

2 pounds Italian turkey sausage links, casings removed

2 jars (24 ounces each) meatless spaghetti sauce

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

5 large tomatoes, sliced

1/2 cup Burgundy wine

Equipment:

dutch oven

frying pan

bowl

kitchen thermometer

Cooking instruction summary:

Directions In a Dutch oven, bring first five ingredients to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until desired thickness is achieved, stirring often. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in raisins and Italian seasoning; add to sauce. In the same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In a large bowl, combine the eggs, ricotta, spinach and grated Parmesan cheese; set aside. In each of two greased 13-in. x 9-in. baking dishes, layer with 1-1/3 cups sauce, half of a package of ravioli, 1-1/3 cups sauce, 1/4 cup shredded Parmesan cheese, six half slices of provolone cheese, 1 cup Monterey Jack cheese and 2-1/2 cups spinach mixture. Top each with six half slices of provolone cheese, 1 cup Monterey Jack cheese, 1-1/3 cups sauce, remaining ravioli and sauce, 1/4 cup shredded Parmesan cheese, six half slices of provolone cheese, sliced tomatoes and remaining Monterey Jack cheese (dishes will be full). Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°. Let stand 15 minutes before serving. Yield: 2 casseroles (12 servings each). Originally published as Worth It Lasagna in Country WomanJanuary/February 2007, p27 Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a Dutch oven, bring first five ingredients to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until desired thickness is achieved, stirring often.

2. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in raisins and Italian seasoning; add to sauce. In the same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In a large bowl, combine the eggs, ricotta, spinach and grated Parmesan cheese; set aside.

3. In each of two greased 13-in. x 9-in. baking dishes, layer with 1-1/3 cups sauce, half of a package of ravioli, 1-1/3 cups sauce, 1/4 cup shredded Parmesan cheese, six half slices of provolone cheese, 1 cup Monterey Jack cheese and 2-1/2 cups spinach mixture.

4. Top each with six half slices of provolone cheese, 1 cup Monterey Jack cheese, 1-1/3 cups sauce, remaining ravioli and sauce, 1/4 cup shredded Parmesan cheese, six half slices of provolone cheese, sliced tomatoes and remaining Monterey Jack cheese (dishes will be full).

5. Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.

6. Let stand 15 minutes before serving.


Nutrition Information:

Quickview
599k Calories
33g Protein
35g Total Fat
37g Carbs
14% Health Score
Limit These
Calories
599k
30%

Fat
35g
55%

  Saturated Fat
17g
107%

Carbohydrates
37g
12%

  Sugar
7g
8%

Cholesterol
127mg
42%

Sodium
1301mg
57%

Alcohol
0.52g
3%

Get Enough Of These
Protein
33g
66%

Vitamin K
65µg
62%

Calcium
494mg
49%

Iron
8mg
47%

Vitamin A
2289IU
46%

Phosphorus
397mg
40%

Vitamin B2
0.47mg
27%

Selenium
15µg
22%

Zinc
3mg
21%

Potassium
688mg
20%

Vitamin C
15mg
19%

Vitamin B3
3mg
19%

Vitamin B6
0.35mg
18%

Fiber
4g
17%

Vitamin B12
0.98µg
16%

Manganese
0.3mg
15%

Folate
54µg
14%

Magnesium
53mg
13%

Copper
0.26mg
13%

Vitamin B1
0.19mg
13%

Vitamin E
1mg
12%

Vitamin B5
1mg
11%

Vitamin D
0.94µg
6%

covered percent of daily need
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Food Trivia

Tiramisu means ‘pick me up' in Italian.

Food Joke

"Why do you look so glum today?", the teacher asked young Johnny. "I didn't have no breakfast," Johnny mumbled. "You poor dear," said the teacher. "Now, to return to our geography lesson, Johnny, where is the French border?" "In bed with my mom. That's why I didn't have no breakfast."

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