Birthday Lasagna (Originally Called "worth It Lasagna"
I got this recipe a few years a go from a taste of homes magazine that was featuring recipes that won awards. I get so tired of the same lasagna over and over again. This is AWESOME, never tasted anything better. This is my most cherished recipe so I thought I should post it. I know yall will just love this. It does make 2 pans full. So half everything if your not serving a crowd. Oh and do this recipe justice and dont leave anything out or sub anything, especially the wine and raisins :)...yum!
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INGREDIENTS
Nutrition- 2(26 ounce) jars meatless spaghetti sauce
- 1
- 1⁄2cup Burgundy wine
- 2tablespoons brown sugar
- 3
- 2lbs Italian turkey sausage links, casings removed (I just use 2lbs pre ground Italian turkey instead, so I dont have to bother removing casings from li)
- 3⁄4cup raisins
- 2teaspoons italian seasoning
- 1 1⁄2lbs sliced fresh mushrooms
- 1
- 2
- 2(15 ounce) cartons ricotta cheese
- 1
- 1cup grated parmesan cheese
- 2(24 ounce) packages frozen cheese ravioli, thawed
- 1cup shredded parmesan cheese
- 18
- 6cups shredded monterey jack cheese
- 5
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DIRECTIONS
- In a Dutch oven, bring first five ingredients to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring often.
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in raisins and Italian seasoning; add to sauce. In the same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In a large bowl, combine the eggs, ricotta, spinach and grated Parmesan; set aside.
- In each of two greased 13-in. x 9-in. baking dishes, layer 1-1/3 cups sauce, half of a package of ravioli, 1-1/3 cups sauce, 1/4 cup shredded Parmesan, six half slices of provolone, 1 cup Monterey Jack and 2-1/2 cups spinach mixture.
- Top each with six half slices of provolone, 1 cup Monterey Jack, 1-1/3 cups sauce, remaining ravioli and sauce, 1/4 cup shredded Parmesan, six half slices of provolone, sliced tomatoes and remaining Monterey Jack (dishes will be full).
- Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.
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