Recipe

Rock N Roll Ravioli Lazagna Recipe

Add Step-by-Step Photos	Precursor / All my dishes 1 year, 3 months ago every family eats lasagna sometimes. why not switch it up a bit with this simple recipe? no one's going to blame you for trying something new. trust me. i haven't steered you wrong yet, have i? come on. you know you want to. hm. i thought so... Prep:15m Cook:20m Servings:6	Precursor
	sausage marinara

Does this look good? Yeah! / Nope

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Ingredients

1lb of ravioli (frozen or otherwise)

1 jar of tomato sauce (whatever flavor you prefer, i just use "traditional")

1 container of pesto sauce (or homemade if you prefer)

1 jar of alfredo sauce (you won't need the whole thing)

1 lb of ground sausage (i usually use jimmy dean)

1/2 tsp oregano

1/2 tsp basil

1/2 tsp savory (if you have it; a lot of people don't)

breadcrumbs (whatever kind you like and however much you like)

Directions

1. as usual, make sure you've got a clean and sterile work environment. i have 4 kids, so "sterile" is a relative term.

2. preheat your oven to 350 degrees.

in a pan on the stovetop, cook the ground sausage until all the pink is gone.

3. combine the cooked sausage and the marinara sauce in a pot and let simmer.

4. in a separate pan, heat your alfredo sauce (doesn't need to boil, just get it hot).

5. just leave the pesto sauce alone for now. its not going to escape.

6. boil a pot of water on the stove. add ravioli. boil until ravioli is thoroughly not frozen (in fact, you want it hot all the way through).

7. coat a casserole dish (whatever size you have handy, 11x6 works best) with the marinara sauce.

8. line the bottom of the sauce-laden casserole dish with raviolis.

9. cover the ravioli layer with marinara sauce.

10. repeat layering until all of the raviolis and sauce are gone (i got three layers in my pan).

11. ok here's the fun part. you can do this a lot of different ways. use the alfredo and the pesto to cover the dish. i do mine in a checkerboard pattern (i took a picture but there wasn't enough light in the room. it came out way too dark).

12. top with breadcrumbs.

13. place in your preheated oven for 15 minutes (this gets everything all bubbly on top. looks great).

this goes great with a loaf of french bread with butter and ricotta cheese.

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Comments

chefmeow 1 year, 3 months ago said:
Oh wow, this sounds amazing. Love the alfredo sauce addition. Great post and a high 5. Yummers.

lunasea 1 year, 3 months ago said:
I think this is great - and I have all the listed suspects, including the savory. I can really get into that whole pesto/alfredo checkerboard pattern...I bet its darn pretty!

Your recipes are great and a lot of fun to read. Thank you much...^5. :)

dmajor 1 year, 3 months ago said:
Hum, trusting a man? LOL It does sound very interesting and I love all the ingredients you have in this recipe, Just never thought of combining them together but I can see how they would work together! Thanks for the interesting twist on Lasagna! Deb

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