Lasagne Style Ravioli

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Lasagne Style Ravioli

Yield 4-6

Author Lucy Tweed

Cook time

45 Min

Total time

45 Min

About as much energy as we have week 2/term 4

Ingredients

• 800g canned tomatoes
• 1 clove of garlic
• 1 tablespoon olive oil
• 1 teaspoon salt
• 400g uncooked fresh ravioli (cheese and spinach)

Bechamel Sauce

• 50g butter
• 2 tablespoons flour
• 600-800ml milk
• 1 cup grated cheddar cheese
• 3 tablespoons grated Parmesan cheese

Instructions

1. Preheat the oven to 180°C (fan-forced).
2. 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 flavor if you like.
3. Lightly oil the base of a ceramic baking dish and pour in half of the tomato sauce.
4. Place the uncooked fresh ravioli on top of the tomato sauce.
5. Pour the remaining tomato sauce over the ravioli.
6. In a saucepan, melt the butter over low heat. Add the flour and stir until it's lightly golden.
7. Gradually add the milk while stirring constantly to avoid lumps. Continue to stir until the sauce thickens.
8. Add the grated cheddar and grated Parmesan to the béchamel sauce, and stir until the cheese is melted and the sauce is smooth.
9. Pour the cheese sauce evenly over the top of the tomato and ravioli.
10. Place the baking dish in the preheated oven and bake for about 45 minutes or until it's golden and bubbling.
11. Allow the baked ravioli lasagna to cool slightly before serving.

Nutrition Facts

Calories

772

Fat

42 g

Sat. Fat

20 g

Carbs

69 g

Fiber

7 g

Net carbs

62 g

Sugar

20 g

Protein

32 g

Sodium

1862 mg

Cholesterol

134 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.