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Lasagn-ioli

Lasagn-ioli
1 pound lean meat (see suggestions below)*
Garlic salt and pepper to taste
1 can (15 oz) diced tomatoes (2 cups)
1 can/bottle (26 oz) spaghetti sauce
1 package (25 oz) frozen ore refrigerated cheese Ravioli
1 1/2 cups shredded Mozzarella or Italian cheese blend


If using raw beef, brown meat in large non-stick skillet over medium heat until cooked through, drain excess fat.

Season meat to taste with garlic salt and pepper (if using pre-cooked meat, the seasoning may be sufficient; taste before adding more); gently stir pasta sauce into meat.

Arrange 1/2 the frozen or refrigerated cheese ravioli on bottom of two 8×8 pans (or one 9×13 pan); cover with 1/2 meat sauce; repeat with remaining ravioli and sauce; sprinkle with cheese; cover pan with foil and following one of the cooking instructions below.

To Savor Now: Preheat oven to 400 degrees. Bake Lasagn-ioli for 15-20 minutes, remove foil and continue to bake 15-20 minutes longer or until Lasagn-ioli is hot and bubbly throughout.

To Enjoy Later: Place foil over top of Lasagn-ioli pans and seal edges. Place pans in gallon ziploc plastic bags and seal; label and date bag, list number of servings on bag. Include baking instructions: “Remove pan from plastic bag, bake at 400 degrees for approximately 1 to 1 1/2 hours or until hot and bubbly throughout.”

Allow Lasagn-ioli to stand 5 minutes before serving.

Notes:

This recipe is inspired by the Beef Council’s Lazy Lasagna recipe found on their website www.beefitswhatsfordinner.com It is a cross between Lasagna and Ravioli; ready to savor today or frozen for up to 3 months and enjoyed later. Recipe makes two 8×8 pans (one 9×13 pan) serves 8-10

If using foil pans to freeze Lasagn-ioli, place pans on cooking or baking sheet while cooking to prevent spills when removing from oven.

* Lean ground beef; pre-cooked beef in au jus (drained); leftover roasts cubed or shredded; canned beef (drained).

For nutrition information go to www.UtahDairyCouncil.com

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