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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix ricotta cheese, 2/3 of pkg of mozzarella cheese, 1/4 cup of parmesano cheese, eggs, seasonings and salt and pepper together in large bowl until well blended. | 2. Spray lasagna pan with olive oil spray (I use a 2.2 quart pan). Spread 1/2 cup of vodka pasta sauce in bottom of pan. Layer ravioli evenly in pan. | 3. Spread cheese mixture over ravioli until covered. Spread vodka pasta sauce and creamy tomato basis sauce over cheese until covered. Continue layering ravioli, cheese mixture and sauce, ending with ravioli. | 4. Spread remaining mozzarella cheese and parmesano cheese over last layer of ravioli. Spread pasta sauce evenly over top. | 5. Let rest for 30 minutes. Bake in 350 degree oven for 30-40 minutes, til bubbly and knife inserts easily into center. Remove from oven and let set for 5 minutes before serving. | 6. Be sure to put an aluminum foil covered cookie sheet on the oven rack under the lasagna to catch any bubble overs. | 7. Preparation time includes lasagna resting time before baking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ravioli	3	packages		-	-	-	-
vodka pasta sauce	1	jar		-	-	-	-
creamy tomato basil pasta sauce	1	jar		-	-	-	-
ricotta cheese	1	carton		-	-	-	-
mozzarella cheese	1	lb	shredded	1469.641	123.46799999999999	61.5072	81.0571
parmesan cheese	1/2	cup	shredded	148.0	16.0	16.0	2.0
egg	3		beaten	214.5	1.08	18.84	14.265
italian seasoning	1	tablespoon		-	-	-	-
basil	1	tablespoon	dried	0.6095	0.0702	0.0835	0.017
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.