 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
I came up with this short-cut lasagna one day when the dinner hour was fast approaching and all I had in the freezer was some frozen ravioli. Now I make it often, and my husband and son devour it. -Anne Plesmid, Sagamore Hills, Ohio Ingredients:
1 pound ground turkey |
1/2 teaspoon garlic powder |
salt and pepper to taste |
1 cup grated carrots |
1 cup sliced fresh mushrooms |
1 tablespoon olive oil |
3-1/2 cups spaghetti sauce |
1 package (25 ounces) frozen cheese ravioli, cooked and drained |
3 cups (12 ounces) shredded part-skim mozzarella cheese |
1/2 cup grated parmesan cheese |
minced fresh parsley, optional |
Directions:
1. In a large skillet, cook turkey over medium heat until no longer pink; drain. Sprinkle with garlic powder, salt and pepper; set aside.
2. In a large saucepan, cook carrots and mushrooms in oil until tender. Stir in spaghetti sauce. Spread 1/2 cup sauce in a greased 13-in. x 9-in. baking dish. Layer with half of the ravioli, spaghetti sauce mixture, turkey and cheeses. Repeat layers. Sprinkle with parsley if desired.
3. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; bake 10 minutes longer. Let stand 15 minutes before serving. Yield: 12 servings.
|
|