Birthday Lasagna (Originally Called worth It Lasagna |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 8 |
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I get so tired of the same lasagna over and over again. This is AWESOME, never tasted anything better. This is my most cherished recipe so I thought I should post it. I know yall will just love this. It does make 2 pans full. So half everything if your not serving a crowd. Oh and do this recipe justice and dont leave anything out or sub anything, especially the wine and raisins :). yum. Ingredients:
2 (26 ounce) jars meatless spaghetti sauce |
1 (14 1/2 ounce) can diced tomatoes, drained |
1/2 cup burgundy wine |
2 tablespoons brown sugar |
3 garlic cloves, minced |
2 lbs italian turkey sausage links, casings removed (i just use 2lbs pre ground italian turkey instead, so i dont have to bother removing casings from li) |
3/4 cup raisins |
2 teaspoons italian seasoning |
1 1/2 lbs sliced fresh mushrooms |
1 medium onion, chopped |
2 eggs, lightly beaten |
2 (15 ounce) cartons ricotta cheese |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1 cup grated parmesan cheese |
2 (24 ounce) packages 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, slice |
Directions:
1. In a Dutch oven, bring first five ingredients to a boil. Reduce heat; simmer, uncovered, for 20 minutes, 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; set aside.
3. In each of two greased 13-in. x 9-in. baking dishes, layer 1-1/3 cups sauce, half of a package of ravioli, 1-1/3 cups sauce, 1/4 cup shredded Parmesan, six half slices of provolone, 1 cup Monterey Jack and 2-1/2 cups spinach mixture.
4. Top each with six half slices of provolone, 1 cup Monterey Jack, 1-1/3 cups sauce, remaining ravioli and sauce, 1/4 cup shredded Parmesan, six half slices of provolone, sliced tomatoes and remaining Monterey Jack (dishes will be full).
5. Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.
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