Hye Thyme Cafe: Ravioli Lasagna

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)


Thursday, October 14, 2010

Ravioli Lasagna

Ravioli Lasagna : Hye Thyme Cafe
I made a batch of meat sauce a while back and wanted to use it for dinner the next night but was trying to think of something different to make for a change. I've been seeing more and more recipes for Ravioli Lasagna popping up, and I remembered just seeing some interesting ravioli at the supermarket, so off I went. Unfortunately, the "fresh" packaged ravioli I had in mind was all expired!! Had to resort to frozen. 

Hmmmm ... beef or cheese, beef or cheese (slim on options in the freezer department) ... what the heck, I'll take a bag of each!!

So, you'll need as much ravioli as will feed your family, your favorite sauce, a box or two of spinach (depending on the size of your casserole), shredded mozzarella, and some grated Parmesan and/or Romano to top it all off.

Preheat your oven to 375, then set your spinach over a strainer to drain. (Sometimes I'll cheat and nuke it for a minute to draw out the liquid first). If it's still very wet by the time you need it, go ahead and squeeze it dry. 

As with any lasagna, you will want to start by spreading a little sauce on the bottom of your baking dish to prevent the pasta from sticking. Then place a layer of the ravioli and top with more sauce ...

Ravioli Lasagna : Hye Thyme Cafe
Ravioli Lasagna : Hye Thyme Cafe









Spread the spinach over the sauce and add a second layer of ravioli. Because mine were different shapes/sizes, rather than mixing them, I did a layer of cheese on the bottom (furthest from the mozzarella on top) and saved the beef for the top layer. 


Ravioli Lasagna : Hye Thyme Cafe
Ravioli Lasagna : Hye Thyme Cafe









Top it all off with more sauce, shredded mozzarella and a sprinkling of Parmesan and/or Romano. Getting hungry yet?  ;)

Ravioli Lasagna : Hye Thyme Cafe

If you're using "fresh" ravioli, go ahead and bake it until heated through and bubbly - about 30". If you are using frozen ravioli, you want to make sure they cook, so start off by covering the top loosely with foil. Bake for about 30", then remove the foil and continue until you see bubbles coming up the side, the cheese on top is melted and the edges are just beginning to brown.


Ravioli Lasagna : Hye Thyme CafeRavioli Lasagna : Hye Thyme Cafe










Ravioli Lasagna : Hye Thyme Cafe

3 comments:

  1. I have made this type of lasagna before it is so good. Your pictures DID make me hungry for it.

    ReplyDelete
  2. Thanks guys. It's so true how they say you eat first with your eyes. :)

    ReplyDelete

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