I've made ravioli lasagna before, and I've made Mexican lasagna, too...so why not combine the two and make Mexican Ravioli Lasagna? Using ravioli brings cheesy goodness, similar to that of ricotta cheese...and you won't miss the fact that there aren't lasagna noodles in this dish. Plus, there's no need to pre-cook the ravioli! How awesome is that?! :) The family loved this, and it was equally delicious the next day as leftovers. Enjoy!
Mexican Ravioli Lasagna
1 small onion, diced
1/2 cup diced green pepper
2 cloves garlic, minced
1 pound ground turkey
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
2 teaspoons smoked paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried cilantro
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 cup water
16 ounces mild thick & chunky salsa (or use hotter salsa, but always use "chunky")
1 can (10 ounces) mild enchilada sauce
1 can (14 ounces) diced tomatoes with jalapeño, drained
1 bag (36 ounces) frozen three-cheese ravioli
1 cup frozen corn kernels
1 can (15 ounces) black beans, rinsed & drained
1 can (4 ounces) sliced black olives, drained
2 1/2 cups shredded reduced-fat Mexican-blend cheese
Preheat oven to 400°F. Coat a deep-sided 9”x13” baking dish with cooking spray.
Drizzle olive oil into a large skillet and heat to medium-high. Add onion, green pepper, and garlic; sauté until vegetables begin to soften, stirring frequently (about 8-10 minutes). Add ground turkey, breaking up pieces to crumble. Add all spices (chili powder through black pepper) and water. Continue cooking and stirring until turkey is completely browned/cooked through. (There won’t be much resulting fat after cooking with ground turkey, so no need to drain.) Remove from heat.
In a medium bowl, mix salsa, enchilada sauce, and diced tomatoes. Spread just enough of the salsa mixture in the baking dish to coat the bottom. Then add a layer of the frozen ravioli (do not over lap; lay them side by side so they are touching). Add half of the turkey mixture. Sprinkle with half each of the black beans, corn, and black olives. Add half of the shredded cheese, and then pour half of the remaining salsa mixture over the top. Add another layer of frozen ravioli, and then the remaining turkey mixture. Add the remaining black beans, corn, and black olives; pour the remaining salsa mixture evenly on the top. Finally, sprinkle with remaining shredded cheese.
Bake, covered with foil (coat the inside of the foil with cooking spray to keep it from sticking), for 35-40 minutes. Remove foil and continue baking for about 15 minutes longer, or until ravioli is tender and cheese is bubbly. Remove from oven and let stand at least 10 minutes before serving.
Optional accompaniments when serving: chopped tomatoes, sliced green onions, chopped jalapeños, reduced-fat sour cream, shredded lettuce, hot sauce, and guacamole.
1 small onion, diced
1/2 cup diced green pepper
2 cloves garlic, minced
1 pound ground turkey
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
2 teaspoons smoked paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried cilantro
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 cup water
16 ounces mild thick & chunky salsa (or use hotter salsa, but always use "chunky")
1 can (10 ounces) mild enchilada sauce
1 can (14 ounces) diced tomatoes with jalapeño, drained
1 bag (36 ounces) frozen three-cheese ravioli
1 cup frozen corn kernels
1 can (15 ounces) black beans, rinsed & drained
1 can (4 ounces) sliced black olives, drained
2 1/2 cups shredded reduced-fat Mexican-blend cheese
Preheat oven to 400°F. Coat a deep-sided 9”x13” baking dish with cooking spray.
Drizzle olive oil into a large skillet and heat to medium-high. Add onion, green pepper, and garlic; sauté until vegetables begin to soften, stirring frequently (about 8-10 minutes). Add ground turkey, breaking up pieces to crumble. Add all spices (chili powder through black pepper) and water. Continue cooking and stirring until turkey is completely browned/cooked through. (There won’t be much resulting fat after cooking with ground turkey, so no need to drain.) Remove from heat.
In a medium bowl, mix salsa, enchilada sauce, and diced tomatoes. Spread just enough of the salsa mixture in the baking dish to coat the bottom. Then add a layer of the frozen ravioli (do not over lap; lay them side by side so they are touching). Add half of the turkey mixture. Sprinkle with half each of the black beans, corn, and black olives. Add half of the shredded cheese, and then pour half of the remaining salsa mixture over the top. Add another layer of frozen ravioli, and then the remaining turkey mixture. Add the remaining black beans, corn, and black olives; pour the remaining salsa mixture evenly on the top. Finally, sprinkle with remaining shredded cheese.
Bake, covered with foil (coat the inside of the foil with cooking spray to keep it from sticking), for 35-40 minutes. Remove foil and continue baking for about 15 minutes longer, or until ravioli is tender and cheese is bubbly. Remove from oven and let stand at least 10 minutes before serving.
Optional accompaniments when serving: chopped tomatoes, sliced green onions, chopped jalapeños, reduced-fat sour cream, shredded lettuce, hot sauce, and guacamole.
