Ravioli Lasagna with Impossible^TM Beef Bolognese

Prepare the Bolognese Sauce

Ingredients used

• 2 Tablespoons Butter
• 1/2 Cup Celery, Finely Chopped
• 1/2 Cup Carrot, Finely Chopped
• 1/2 Cup Onion, Finely Chopped
• 2 Cloves Garlic, Finely Chopped

Melt the butter in a large pan over medium heat, add the chopped vegetables and let them begin to caramelize (about 4-5 minutes). Add the chopped garlic and cook for an additional 1-2 minutes. Remove the cooked vegetables (soffritto) from the pot and save until needed.

Add the Impossible Beef

Ingredients used

• 12 Ounces Package Impossible™ Beef
• 2 Tablespoons Olive Oil

Add the olive oil and Impossible Beef to the pan. Season with sea salt and black pepper and cook for 4-5 minutes until it browns. When the Impossible Beef is fully cooked, break it up with a wire whip or spoon.

Add the Red Wine

Ingredients used

• 1/4 Cup Red Wine

Add the red wine to the hot pan. It will deglaze the pan, releasing all the browned bits stuck to the bottom. Scrape the bottom of the pan with a large spoon to help get all the stuck bits loose.

Return the Soffritto

Return the reserved soffritto to the pot, mix well and allow to cook over low heat for 5 minutes.

Additional Items

Ingredients used

• 28 Ounces Crushed Tomatoes (Preferably San Marzano)
• 1 Cup Whole Milk
• 1 Tablespoon Basil, (Fresh or Dry), Finely Chopped
• 2 Tablespoons Fresh Parsley, Finely Chopped

Add the crushed tomatoes, milk, basil and parsley, mixing well. Bring to a boil and then lower the heat to a simmer. Simmer for 30 minutes.

Stir in Cream and Cheese

Ingredients used

• 1/2 Cup Heavy Cream or Half & Half
• 1/2 Cup Romano Cheese, Grated

Stir in heavy cream and Romano cheese. Mix well to incorporate the cream and cheese into the sauce.

Season the Bolognese Sauce

Ingredients used

• 1 1/2 Teaspoons Sea Salt
• 1/2 Teaspoon Black Pepper
• 1/4 Teaspoon Crushed Red Pepper Flakes

Re-season with sea salt, black pepper and crushed red pepper to taste and simmer for 5 minutes. Feel free to add additional seasonings if you like your sauce spicier. I added an additional one teaspoon of garlic and onion powders to the sauce.

Prepare the Ravioli Lasagna

Ingredients used

• 3 Cups Bolognese Sauce

Add a layer of the bolognese sauce to the bottom of your baking dish. A 9-inch by 9-inch pan will do nicely.

Add Ravioli

Ingredients used

• 28 Ounces Ravioli

Place frozen cheese ravioli on top of the bolognese sauce. Feel free to just add one layer or fill in the spaces as I did.

Another Layer of Bolognese

Ingredients used

• 2 Cups Mozzarella Cheese, Shredded

Add another layer of bolognese and top with shredded mozzarella cheese.

Another Layer of Ravioli

Ingredients used

• 1/4 Cup Romano Cheese, Grated
• 1 Teaspoon Parsley, Finely Chopped

Add another layer of cheese ravioli topped with the final layer of bolognese sauce. Sprinkle with grated Romano cheese on top of the sauce, followed by a nice layer of shredded mozzarella and a sprinkle of chopped parsley.

Cover

Cover with non-stick foil or spray the food side of regular foil to make sure it doesn’t stick to the cheese.

Bake

Bake at 375 degrees for 60 minutes. Uncover and continue to bake for 7-10 more minutes.

Cool and Serve!

Allow Ravioli Lasagna to rest for 7-10 minutes before cutting, to let it firm up. Serve with a salad and enjoy!