Cooking

Ravioli Lasagna with Leftover Tomato Bisque

Ravioli Lasagna with Leftover Tomato Bisque

Ravioli Lasagna with Leftover Tomato Bisque

Ravioli Lasagna with Leftover Tomato Bisque is something that I made this past week that was super easy and utilized leftovers. I am not one to waste food. Typically, my family doesn’t mind eating leftovers, so I’m pretty lucky in that department. We are doing some shelf-cooking and so I used (mainly) what I had on hand. I did have to go out and buy some fresh cheese filled ravioli. This is what I made but I am going to add in here what I will do the next time because it sounds good.

What I Actually Cooked

First, I utilized the bacon and fire roasted tomato bisque that I had leftover from a couple of nights ago. I could have just eaten it up, as soup again, but I wanted something a bit different. In my 13×9 greased dish, I put a layer of the fresh cheese filled ravioli, then the sauce, mozzarella, and repeated those layers. I cooked that, covered, at 350 for about 30 minutes. Then, I took the cover off and baked for another 10 minutes. I let it set for about 5 minutes before serving. It was delicious.

What I Will Do Next Time

This is where I get excited! Taking something I threw together to see if it would work and then expounding on it to make it even better. That way, I have 3 recipes in my arsenal of goodness. I have the tomato bisque, the easy ravioli bake, and then the adult version of that ravioli bake. Makes my heart happy.

I would like brown up some ground beef with garlic, onion, Italian seasoning, and my seasoning. Drain that off. In that same skillet, I would cook up some fresh portobello mushrooms, chopped up spinach, and some peppers (red, orange, and yellow). Add the meat back to that skillet and incorporate all of that together and then add your leftover soup to heat it all through.

In that greased 13×9 dish (oven set to 350 to preheat), layer a bit of the sauce on the bottom, then your ravioli (get 2 bags), then more of the sauce. Next add some mozzarella, fresh parmesan to the top and repeat the layers ending with the cheese. Cover and bake for the same time frame as before.

Does that not sound sublime??!!

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Cooking

Mexican Lasagna Created From Leftovers

Mexican Lasagna Created From Leftovers

Mexican Lasagna Created From Leftovers

Well, my my my, I had no idea my Mexican Lasagna Created From Leftovers would taste so good. A few days ago, I made Philly Cheesesteaks Sandwiches. I had a lot of the meat leftover, which I used instead of ground beef.

Ingredients

Steak um’s (you can use ground beef)

Salt-free garlic and herb seasoning

Seasoning

Creole Seasoning

Orange, yellow, and red peppers, chopped

Fresh garlic

Onion, chopped

Two cans of diced tomatoes

1/3 white queso Velveeta

Can of drained whole kernel corn

Directions

I placed my meat and veggies in the pan and sauteed them. You can add oil, bacon grease, or butter to keep them from sticking. Once that was done, I seasoned it until it tasted like I wanted it to taste.

Next, I added corn and diced tomatoes. My husband doesn’t like tomatoes like that, so I covered my pot and let them stew down. Then, I added the white queso Velveeta. Taste to adjust the seasoning.

Rice

2 c. of water

2 c. of rice

Place on “rice” mode in your instant pot. Let naturally release.

Layering

Put a small amount of sauce in a greased 13×9 dish. Then, place in flour tortillas; next, sauce. Then, rice. Finally, I had some Colby/jack cheese cubes. I broke those over the rice and added a bit of cheddar. Repeat layers ending with cheese.

Bake at 350 for 40 minutes. Let sit for 10 minutes and serve.

Cooking

Cheesy Chicken Alfredo Lasagna

Cheesy Chicken Alfredo Lasagna

I started making just a cheesy type of lasagna, and then my brain started thinking. This quarantine has forced me to do more shelf cooking, which I do. It has also got me thinking outside of the box. So, I came up with a Cheesy Chicken Alfredo Lasagna. It was good!

Cheesy Chicken Alfredo Lasagna

2 packages of no-boil lasagna noodles (you can use the kind you boil, I don’t enjoy that)

2 packets of Ranch Mix

3 cans of evaporated milk

2 cans of canned chicken, drained and broken up with a fork. (I might use a 3rd can the next time)

1 jar of Alfredo sauce (you can make this homemade though)

Seasoning

Nutritional yeast (optional)

Fresh Spinach, cut up

Cheddar

Mozzarella

Parmesan

Directions

Combine your evaporated milk, ranch, seasoning, and nutritional yeast in a saucepan. I stirred that well and brought it up to a boil. Then, I added the alfredo sauce. I stirred until that was good and combined. It allowed it to thicken a bit. Once combined, I added the canned chicken.

In a greased 13×9 dish, place a bit of sauce on the bottom. Then, I layered the no-boil noodles—next, more of the sauce, mozzarella, and cheddar. Then sprinkle with parmesan and add a layer of fresh Spinach. Continue layering until you end with the sauce and cheeses.

Baking

Bake, uncovered, at 350 for about 30 minutes. Then take out and take a knife around the edge of the pan to make sure the noodles are soaked. I put mine back in for another 10 minutes. You could cover it at this time if you want to keep it from burning. This is done to ensure that the noodles are cooked through.

Pull out and sit for about 10 minutes before cutting to help the lasagna set up correctly.

 

Cooking

Keto-Friendly Lasagna

Keto-Friendly LasagnaKeto-Friendly Lasagna

Well, well, well, look what this girl has done. She has gone and made a Keto-Friendly Lasagna. Yes, she has! AND it was good! I will say the one thing I will do differently is season it more with Italian seasoning and make my marinara sauce. Usually, I do that, but I did not this time.

Ingredients

2 jars sugar-free spaghetti sauce (you can make sure own)

2# ground beef

Seasoning

Italian seasoning

minced garlic

onion

parsley

chopped spinach

Ricotta

Mozzarella

Parmesan

Zucchini Noodles

3 zucchini sliced on a mandolin

Salt

Cheese Noodles

3 c. mozzarella

2 tsp. Italian seasoning

8 oz. cream cheese

4 eggs

Directions for Zucchini Noodles

Once they are sliced, lay them flat on a paper towel. Sprinkle with salt. Doing this allows the water to be drained from the zucchini noodles. If you don’t do this, your lasagna will be too watery. Allow sitting while working on everything else.

Cheese Noodles

Add mozzarella, Italian seasoning, eggs, and cream cheese to the food processor. Mix. It is thick. Line your baking sheet with parchment paper. Glop your mixture and press it down. Bake at 350 for 20 minutes. Let it cool. Peel the parchment paperback and then cut it into strips. I cut it in 1/2 long way first.

Sauce

Brown meat, minced garlic, onion, and seasoning. Drain if necessary. Once drained, add spaghetti sauce, Italian seasoning, parsley, and chopped spinach. Taste to check to season.

Layers

Pat the excess water off of the zucchini. Place a small amount of sauce on the bottom of a greased 13×9 pan (I used that and an 8×8 pan). Then layer your cheese noodles. Next to the zucchini noodles. A layer of sauce, ricotta (or cottage), mozzarella, and parmesan. Repeat ending with cheese.

Bake at 350 for about 40-45 minutes. Allow resting for about 10 minutes before cutting into it.

 

Cooking

Cheesy Chicken Lasagna

Cheesy Chicken Lasagna

Here is my Cheesy Chicken Lasagna recipe. The recipe is a different spin on regular lasagna. Cheesy Chicken Lasagna is so easy to make. I keep an extra can of evaporated milk if it needs more liquid. Typically, I make more sauce than I realize. I end up needing a smaller dish to make a smaller lasagna. The recipe is something that I wrap well and freeze. Be sure and always label/date your freezer meals. Sadly, I have made that mistake. Then, we end up just guessing what is cooked. We know it has cheese, at least.

Cheesy Chicken Lasagna

3 1/2 c. cooked, shredded chicken

2 – 12 oz. cans of evaporated milk

1 packet ranch mix

Mozzarella

Cheddar

No boil lasagna noodles

Directions

Heat milk, cooked chicken, and a ranch packet in a saucepan. Boil for 3 minutes (stir to prevent burning) and then simmer for 25 minutes.

In a 13×9 greased dish spread a small spoonful on the bottom of the dish: layer noodles, chicken mixture, mozzarella, and cheddar. Continue to layer and end with cheeses. Bake, uncovered, at 350 for 45 minutes. Cover with aluminum and cook for another 15 minutes until cheese is gooey. Let sit for about 5 minutes before serving.

Then, you can slap yo mama 🙂 This recipe is so good and so simple.