March 11, 2014

Easy Tex-Mex Ravioli Lasagna

Love ravioli?  Love lasagna?  Love spicy Tex-Mex dishes?  Then, oh, you've got to try this Easy Tex-Mex Ravioli Lasagna ... 'cause it combines all three in one easy dish!


So, what do you get when ravioli, lasagna, and black bean salsa collide?  Spicy Tex-Mex Ravioli Lasagna, of course!  Oh, and a very tasty and satisfying dinner, too.

This is one of those recipes that as soon as I saw it, I just knew I had to give it a try.  I came across it in a cookbook compiled by the church of one of our family friends.  Church and family cookbooks are my favorite!  I love to read all the wonderful home-cookin' recipe favorites.  And I read them cover-to-cover like a novel, always alert for a new recipe to try.

I was so intrigued and excited when I came across this one.

As usual, I messed with the original recipe to tweak it a bit.  You know, 'cause that's just what I do.  I love messin' around with recipes!  {But you could probably figure that out since I write a food blog, right??}  And the hubby and I are so pleased with the result.  It may just be one of our favorite new go-to easy dinners.

Are you ready to see how easy this is to whip up?

I thought so.

I think you'll be pleasantly surprised at how simple it is!

First, you whip up a quick sauce of salsa ... whatever 'heat' you desire, ... tomato sauce, and a touch of ground cumin.  Put a teeny bit of the sauce in the bottom of a baking dish and layer on some ravioli ... you know, the kind you buy all prepared in the freezer section.


Easy so far, right?

Next, create a layer of black beans, green onions, and cilantro ...


... and top it off with some of the salsa sauce.


Next up ... another layer of ravioli.


Still easy, right?

Finish it all off with the last of the salsa sauce and a layer of cheese.


Bake it up 'til it's melty and bubbly.


Then dig in to your ravioli-lasagna-black-bean-salsa collision.  See, I told you it was easy.
  
Oh, and believe me, this is one collision you'll actually enjoy!


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Easy Tex-Mex Ravioli Casserole
Source:  Adapted from Pass the Plate from First Baptist Church, Winston-Salem, NC


Ingredients
  • 1 (24 oz.) jar salsa
  • 1 (8 oz.) can tomato sauce
  • 2 tsp. ground cumin
  • 2 (20 oz.) packages frozen cheese ravioli, thawed
  • 2 (15 oz.) cans black beans, rinsed and drained
  • 1 c. chopped fresh cilantro
  • 1 bunch green onions, sliced
  • 1 1/2 c. shredded sharp cheddar cheese
Directions
  1. In a mixing bowl, combine salsa, tomato sauce, and ground cumin. Pour 1/2 cup of the salsa mixture in the bottom of a lightly greased 9 x 13" baking dish.
  2. Place the first bag of ravioli evenly over the sauce, covering the entire bottom of the baking dish. Top the ravioli evenly with the black beans, green onions, cilantro, and 1 cup of salsa mixture.
  3. Layer the remaining bag of ravioli on top of the black bean/cilantro layer. Top with the remaining salsa mixture; sprinkle evenly with the cheddar cheese.
  4. Bake at 350 degrees for 45 minutes. Let stand 5 minutes before serving.

4 comments:

  1. This looks so yummy!! I would love for you to come link it up at Lovely Ladies Linky! We would love to see what other deliciousness you have to share :) http://www.lifewiththecrustcutoff.com/lovely-ladies-linky-link-26/

    ReplyDelete
  2. This really looks good, Tracey! Thanks for sharing!

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  3. What a fabulous idea! Definite must try recipe. Thanks for sharing at Simple Supper Tuesday.

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  4. OMG! Brilliant to use ravioli instead of noodles! LOVE THIS!

    ReplyDelete

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