Josh Turner had the sold-out crowd up and dancing Saturday night at the State Theatre in Red Bluff. A great show. (Contributed) This recipe for lazy beef lasagna is from kansasbeef.org/recipes . 1 1/2 pounds ground beef (93% lean or leaner) 1 tablespoon minced garlic 1/2 teaspoon salt 1/4 […]
Click here to view original web page at www.redbluffdailynews.com
This recipe for lazy beef lasagna is from kansasbeef.org/recipes.
1 1/2 pounds ground beef (93% lean or leaner)
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
1 jar (26 ounces) prepared pasta or marinara sauce
1 1/2 cups water
1 package (20 to 25 ounces) refrigerated or frozen cheese ravioli
1 cup shredded Italian cheese blend
Heat oven to 400 degrees. Heat large nonstick skillet over medium heat until hot. Add ground beef and garlic; cook 8 to 10 minutes, breaking into 3/4 inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings and return beef to skillet.
Stir in salt, nutmeg and pepper; mix well. Stir in pasta sauce and water; bring to a boil. Cook 1 to 2 minutes, stirring occasionally.
Coat 13- x 9-inch glass baking dish with cooking spray. Layer half the ravioli, half the beef mixture and half the cheese. Repeat with remaining ravioli, beef mixture and cheese; cover with aluminum foil. Bake in 400-degree oven 15 minutes (20 minutes if using frozen ravioli). Uncover; continue baking 15 to 20 minutes or until sauce is bubbly and pasta is tender.
Let stand 5 minutes before serving.
Makes 6 servings; preparation and cooking time is 1 hour.
