Rr'S Ravioli Lasagna

• 3 family size packages of frozen cheese ravioli
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 tablespoons extra-virgin olive oil
• 2 pounds meatloaf mix (equal parts beef, pork & veal)
• 1 medium onion chopped
• 1 carrot peeled chopped
• 2 tablespoons garlic paste
• 1 cup red wine
• salt and pepper
• 1 tablespoon Worcestershire sauce
• 1 cup beef stuck
• 28 oz can of crushed tomatoes
• 15 oz can of tomato sauce
• 1/2 bunch of basil chopped
• 1/2 cup ricotta cheese - ROOM TEMPERATURE

1. Preheat oven to 400 degrees.
2. PREP PASTA
3. Bring a pot of water to boil and season heavily with salt.
4. Cook ravioli for about 6 minutes, until almost cooked through.
5. Drain and lay flat on a plate to avoid then from clumping together.
6. Set aside until ready to assemble the lasagna
7. MAKE SAUCE
8. Using a cuisinart pulse garlic onions and carrots a few times to combine and breakdown into a sort of paste.
9. In a large sauce pan heat the olive oil Begin browning the meat in small batches. Be sure to brown the meat to the point of it becoming a little on the crispy side.
10. Move browned meat over to one side of the pan.
11. Add the onion, garlic, carrot mixture to the pan and cook until hot.
12. Stir meat and veggie mix together in the pan.
13. Deglaze the pan with the wine and cook for about 5 minutes.
14. Season with salt and pepper.
15. Add Worcestershire and beef stock and bring to a bubble.
16. Add the crushed tomatoes and tomato sauce.
17. Cook until the sauce becomes a bit thicker, about 10-20 minutes.
18. In the last 10 minutes of cooking, add basil and the remove from heat.
19. ASSEMBLE THE LASAGNA
20. In a 9X13 baking dish, begin layering the lasagna.
21. To the bottom f the dish evenly disperse 1 cup of the sauce.
22. Take 1/3 of the ravioli and spread them out evenly in a layer over the sauce.
23. Spread 1/4 cup of ricotta cheese over ravioli.
24. Top with more sauce.
25. Repeat this process 2 more times.
26. Finish off with Mozzarella and Parmesan cheese on top.
27. Bake lasagna for 10 minutes or until cheese is bubble.
28. Remove from the oven and let sit for 15 minutes before serving.

frozen cheese, mozzarella cheese, parmesan cheese, extravirgin olive oil, meatloaf, onion, carrot, garlic, red wine, salt, worcestershire sauce, beef stuck, tomatoes, tomato sauce, basil, ricotta cheese

Taken from www.epicurious.com/recipes/member/views/rrs-ravioli-lasagna-1246837 (may not work)