Recipes
Roasted Vegetable Ravioli Lasagna
Cooking Times
Ingredients
- 1 finely diced red pepper
- 1 diced Cal-Organic Leeks
- 6 oz. diced Cal-Organic Rainbow Bunch Carrots
- 1 cup, diced Cal-Organic Red Onions
- 2 tbsp. divided, olive oil
- 5 oz. fresh Cal-Organic Spinach
- 1, 25 oz. bag frozen cheese ravioli
- 3 cups pasta sauce
- 8 oz. grated, mozzarella cheese
Directions
- Preheat oven to 350 degrees Fahrenheit. Place diced pepper, leek, carrots and red onion on a sheet pan and drizzle with 1 tablespoon olive oil, salt and pepper. Bake for 25 minutes.
- Meanwhile, add the other tablespoon of olive oil to a skillet and heat over medium high. Add the spinach and toss in the oil until slightly wilted, about 3 minutes. Remove from heat and set aside.
- After the vegetables have roasted, turn the oven up to 400 degrees Fahrenheit and begin to assemble the lasagna.
- In an 8”x8” baking pan or casserole dish, begin by adding sauce, layer the frozen raviolis, half of the spinach, a quarter of the roasted vegetables and a quarter of the cheese and continue layering the sauce, ravioli, roasted vegetables and cheese three more times ending with cheese on top.
- Bake for 30 minutes until sides begin to bubble.
Tips for storing carrots
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1
Containers
Store carrots in a resealable plastic bag or other airtight container.
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2
Shelf Life
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
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3
Temperature
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
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4
Avoid Ethylene
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.
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