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Oct 20, 2013

Worth it Lasagna

This recipe does entail a lot of ingredients, but I have to say that I made it for family and it has quite the taste. It is really different, I have never imagined cooking a lasagna with raisins in it, but the flavors all mix well together!
This is a great recipe for a big get together, make a fresh green salad to go with, and it will be a hit!

Worth It Lasagna
This recipe is for 2 casseroles, you can make one and freeze one or just halve the recipe.

2 jars (26 oz each) meatless spaghetti sauce
1 can (14.5 oz) diced tomatoes, drained
½ cup burgundy wine
2 Tbsp brown sugar
3 garlic cloves, minced
2 pounds Italian turkey sausage links, casings removed
¾ cup raisins
2 tsp italian seasoning
1 ½ pounds sliced fresh mushrooms
1 medium onion, chopped
2 eggs, lightly beaten
2 cartons (15 oz) ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 cup grated parmesan cheese
2 packages (24 oz each) frozen cheese ravioli, thawed
1 cup shredded parmesan cheese
18 slices provolone cheese, cut in half
6 cups shredded Monterey jack cheese
5 large tomatoes, sliced

In dutch oven, bring first 5 ingredients to a boil. Reduce heat, simmer, uncovered for 20 minutes, stirring often.

In a large skillet, cook sausage over medium heat until done and drain. 
Stir in raisins and Italian seasoning; add to sauce. 
In same skillet, sauté mushrooms and onions until moisture is gone. 
Stir into sauce.

In large bowl, combine eggs, ricotta, spinach, and grated parmesan cheese; set aside.

In two greased 13x9 dishes, layer with 1 1/3 cup sauce, half package of ravioli, 1 1/3 cup sauce, ¼ cup shredded parmesan cheese, six half slices of provolone cheese, 1 cup Monterey jack cheese and 2 ½ cups spinach mixture.

Top each with 6 half slices of provolone cheese,
 1 cup Monterey jack cheese, 1 1/3 cup sauce, remaining ravioli and sauce, 
¼ cup shredded parmesan cheese, six half slices provolone cheese, 
sliced tomatoes and remaining Monterey jack cheese. (Dish will be full).

Cover and bake at 375 F for 45 minutes. 
Uncover; bake 10-15 minutes more.

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