Lasagne Style Ravioli
All the layers of lasagne with none of the sheet wrangling - store-bought ravioli baked between tomato sauce and cheesy bechamel.
Serves: 4
Prep time: 15 minutes
Cook time: 60 minutes
INGREDIENTS
800g canned tomatoes
1 garlic clove
1 tablespoon olive oil
1 teaspoon salt
400g uncooked fresh ravioli (cheese and spinach)
For the bechamel sauce
50g butter
2 tablespoons flour
600-800ml milk
1 cup grated cheddar cheese
3 tablespoons grated parmesan cheese
METHOD
Preheat the oven to 180C fan-forced.
In a blender, combine the canned tomatoes, garlic, olive oil and salt to make a tomato sauce. You can add other herbs and spices for flavour if you like.
Lightly oil the base of a ceramic baking dish and pour in half of the tomato sauce.
Place the uncooked fresh ravioli on top of the tomato sauce.
Pour the remaining tomato sauce over the ravioli.
In a saucepan, melt the butter over low heat. Add the flour and stir until lightly golden.
Gradually add the milk while stirring constantly to avoid lumps. Continue to stir until the sauce thickens.
Add the grated cheddar and parmesan to the bechamel, and stir until the cheese is melted and the sauce is smooth.
Pour the cheese sauce evenly over the top of the tomato and ravioli.
Bake for about 45 minutes or until golden and bubbling.
Allow the baked ravioli lasagne to cool slightly before serving.
HINTS
The ravioli goes in raw - it cooks in the sauce, so don't pre-boil it or you'll end up with mush.
Use the full 800ml of milk if your dish is deep - the ravioli drinks the sauce as it bakes and a looser bechamel keeps everything saucy.
Give it 10 minutes out of the oven before serving so it slices rather than slides.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 11500kJ (2750 calories)
Protein: 100g
Fat: 145g
Saturated fat: 75g
Carbohydrates: 245g
Sugars: 60g
Fibre: 12g
Sodium: 4000mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.