Have you seen lasagna made with ravioli? I know it’s been around for a long time, but I only recently saw it and thought it was brilliant. As you know, I’ve been participating in a recipe challenge using Rosemary and Roasted Garlic Kraft Fresh Takes. I thought the Fresh Takes and frozen ravioli would the perfect match way to make a quicker version of my husband’s favorite butternut squash lasagna.
I sauteed leeks and baby portabello mushrooms to put between the layers because doesn’t that sound delicious? Spoiler: It was a huge hit and every last bit was eaten. Not even a bite wasted. I call that a success!
My family really loves lasagna, but I always think I need to devote an afternoon to making it, so I don’t make it very often. Even with no-boil noodles. Ravioli is such a great solution! You don’t even have to boil the ravioli. You just use it frozen. I love it!
If you already have butternut squash puree on hand, then it really does come together in about 20 minutes–the only real preparation comes from sauteeing the leeks and mushrooms. Easy peasy.
In the middle layer I used an Italian blend of cheese and saved the Kraft Fresh Takes for the top. It smelled so good bubbling away in the oven.
It’s kind of decadent despite being packed with veggies. :) A good-sized green salad is a great side. I used baby spinach from my CSA with sliced Fuji apples, pomegranate arils, chopped hazelnuts and a quick homemade raspberry vinaigrette.
Dinner is served! Couldn’t have been easier. :)
- 2 Tbsp. butter, plus more for greasing pan
- 16 oz. baby portabello mushrooms, wiped clean and sliced
- 3 large leeks, sliced into ⅛ to ¼" rounds, washed well
- 32 oz. frozen cheese ravioli (24 extra large)
- 2 cups packed roasted butternut squash
- 1½ cups cream or half and half
- pinch nutmeg
- salt and pepper
- 8 oz. shredded Kraft Italian Cheese Blend
- 1 package Rosemary and Roasted Garlic Kraft Fresh Take
- Preheat oven to 425 degrees F. Grease a large casserole dish (9 by 13") with butter.
- Heat a large skillet over medium-high heat. Add the butter. When it stops foaming, add the leeks. Saute, lowering heat as necessary. Add the mushrooms and continue cooking. Season well with salt and pepper. (If the mushrooms soak up all the butter too quickly, add a little water or olive oil to keep them from burning.) Cook until mushrooms are softened and golden. Remove from heat and set aside until ready to assemble.
- In a blender or food processor, puree the butternut squash with the cream and nutmeg. Add ½ tsp. salt and pinch nutmeg. Pulse again and taste. Add more salt if necessary.
- To assemble: Spread about ½ to ¾ cup the butternut sauce on the bottom of the prepared pan followed by an even layer of frozen ravioli. (I did four rows of three across.) Top the ravioli with half of the leeks and mushrooms, then half of the remaining butternut sauce. Sprinkle with the Italian Cheese Blend and top with another layer of the ravioli. Repeat with remaining half of leeks and mushrooms and finish with remaining butternut sauce.
- Place the lasagna in the oven and bake for 25 minutes. Remove from oven. Mix the bread crumbs and cheese from the Fresh Take together and sprinkle on top. Bake an additional 20 minutes or until bubbly and golden brown.
Disclosure: I was compensated for my time in creating a recipe using Kraft Fresh Takes and participation in the recipe challenge. Opinions expressed are mine and not those of Kraft Foods.