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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 24 |
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I break out this lasagna recipe whenever I need to feed a crowd. It has such an abundance of tasty ingredients. Often, I'll serve one pan to guests and freeze the other for a family meal later. Ingredients:
2 jars (24 ounces each) meatless spaghetti sauce |
1 can (14-1/2 ounces) diced tomatoes, drained |
1/2 cup burgundy wine |
2 tablespoons brown sugar |
3 garlic cloves, minced |
2 pounds italian turkey sausage links, casings removed |
3/4 cup raisins |
2 teaspoons italian seasoning |
1-1/2 pounds sliced fresh mushrooms |
1 medium onion, chopped |
2 eggs, lightly beaten |
2 cartons (15 ounces each) ricotta cheese |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 cup grated parmesan cheese |
2 packages (24 ounces each) frozen cheese ravioli, thawed |
1 cup shredded parmesan cheese |
18 slices provolone cheese, cut in half |
6 cups (24 ounces) shredded monterey jack cheese |
5 large tomatoes, sliced |
Directions:
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°. Let stand 15 minutes before serving. Yield: 2 casseroles (12 servings each).
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