Subj : BH&G 2793
To   : ALL
From : DAVE DRUM
Date : Sun May 23 2021 11:37:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Weeknight Ravioli Lasagna w/Chianti Sauce
 Categories: Pasta, Vegetables, Wine, Cheese, Pork
      Yield: 8 Servings
 
    1/4 c  Olive oil
    1/2 c  Chopped onion
      3 cl Garlic; minced
     28 oz Can crushed tomatoes;
           - undrained
      1 c  Chianti or other full-bodied
           - dry red wine
      1 tb Dried oregano; crushed
      1 ts Salt
    1/4 ts Crushed red pepper
     12 oz Pkg cooked Italian sausages;
           - halved lengthwise, cut in
    1/2    " pieces
     12 oz Fresh cremini or button
           - mushrooms; sliced
      7 oz Jar roasted red sweet
           - peppers; drained, coarse
           - chopped
    1/2 c  Snipped fresh basil
     18 oz (2 pkg) refrigerated cheese
           - ravioli
      8 oz Pkg shredded mozzarella
           - cheese (2 cups)
 
  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.
  
  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.
  
  Set oven @ 375ºF/190ºC.
  
  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.
  
  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.
  
  Better Homes & Gardens | July 2015
  
  MM Format by Dave Drum - 15 July 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I won't send the Army a request for enlistment information in your name.
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