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.
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 13×9 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).
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.
Yum
Uncover; bake 10-15 minutes more.
Leave a Reply