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White Ravioli Lasagna Recipe

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This recipe for White Ravioli Lasagna, by , is from Perucca & Meriaux Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Buell
Added: Thursday, June 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Your favorite cheese ravioli
Mozzarella (shredded)
1 Zucchini Sliced
1 Yellow squash sliced
1 Eggplant peeled and sliced
Garlic
1 Onion chopped
A sprig of basil
1 jar of your favorite Alfredo sauce or you own home made sauce
Parmesan Cheese
Salt
Pepper
Italian seasoning
Your favorite white wine
Olive oil

Directions:
Directions:
In a large skillet, saute onion, garlic, and the veggies in olive oil. Flavor with salt, pepper, and Italian seasoning. Add a healthy splash of white wine to the mixture. Once the vegetables are almost cooked, take them off the heat and allow it to cool.

Preheat oven to 375 F.

In a large pot boil water and cook ravioli completely. Take off heat, drain, sprinkle with olive oil and allow to cool.

When all of the ingredients are cool enough to touch, prepare a 9"x13" casserole dish with a light coat of olive oil. Start with a layer of ravioli, followed by a layer of veggies, a layer of Alfredo sauce, and shredded mozzarella. Continue to layer until casserole is full ending with mozzarella and parmesan cheese.

Cook for a half our to forty minutes at 375 F or until all the the cheese is melted through.

Allow 5-10 minutes to cool before attempting to serve.

Garnish with basil.

Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
1 hour prep. 45 min. cooking
Personal Notes:
Personal Notes:
I like to add the white wine to the Alfredo sauce for extra flavor. I also chop up some Serrano peppers to throw on top for people who like to eat spicy foods. Yum!

 

 

 

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