Cooking Instructions
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Step 1
In a large skillet saucepan, heat
Olive Oil (1/3 cup)
over high heat. Add the
80/20 Lean Ground Beef (1 lb)
to the pan and cook until browned, breaking it up with a spoon. Then remove and reserve. This should take about 10 minutes
Step 2
Lower the heat to medium. Add more olive oil (if needed) to the saucepan and add the
Yellow Onion (1)
,
Celery (1 rib)
,
Carrot (1)
, and
Garlic (2 cloves)
. Sauté for about 5-10 minutes until the vegetables are softened and the onions are translucent.
Step 3
Reintroduce the reserved beef into the pot, stir in the
Tomato Paste (1 Tbsp)
, and cook for an additional minute to coat the meat and vegetables.
Step 4
Pour in the
Red Wine (1/2 cup)
and simmer for a couple of minutes until it has reduced slightly.
Step 5
Add the
Tomato Sauce (3 jars)
,
Water (1 cup)
,
Fresh Basil (2 stalks)
, and
Bay Leaf (1)
to the pan. Taste and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 6
Turn the heat to high and let the ragu boil for about 25 minutes, stirring occasionally every 5 minutes. Remove the bay leaf before assembling the lasagna.
Step 7
Preheat the oven to 375 degrees F (190 degrees C).
Step 8
In a baking dish, spread a thin layer of the ragu on the bottom.
Step 9
Place a single layer of
Ravioli (1 3/4 cups)
on top of the ragu in the baking dish, followed by a sprinkle of
Shredded Mozzarella Cheese (2 cups)
. Repeat this process, alternating between layers of ragu, ravioli, and cheese until all the ingredients are used, finishing with a layer of
Grated Parmesan Cheese (1/2 cup)
on top.
Step 10
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Step 11
Then, turn on broil mode for the oven, remove the foil, and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
Step 12
Allow the lasagna to cool a minimum of 15 minutes before serving, sprinkle with
Fresh Basil (1 Tbsp)
. Serve.
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