Ravioli Lasagna

Jessica Alcántara
If one of your favorite dishes is lasagna, prepare this ravioli lasagna filled with cheese and give a completely radical twist to the classic dish you always make. In each layer, you will find a layer of freshly made ravioli with fresh pasta, Bolognese sauce, and white sauce, with melted cheese between the layers. You will love this incredible preparation.
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Ingredients
10
Servings
  • 2 tablespoons olive oil, for Bolognese
  • 3 tablespoons garlic, finely chopped, for Bolognese
  • 1/2 cups onion, finely chopped, for Bolognese
  • 1/2 kilos ground beef, for Bolognese
  • 2 carrots, peeled, finely chopped for Bolognese
  • 1/2 cups celery, finely chopped, for Bolognese
  • 5 tomatoes, poached and chopped, for the Bolognese
  • 1 cup tomato purée, for the Bolognese
  • 1/4 cups red wine, for the Bolognese
  • 1/4 cups beef broth, for the Bolognese
  • 1 leaf bay, for the Bolognese
  • 2 sprigs oregano, for the Bolognese
  • salt and pepper, for the Bolognese
  • 3 tablespoons butter, for the white sauce
  • 2 tablespoons wheat flour, for the white sauce
  • 1/2 white onions, for the white sauce
  • 2 cups cow's milk, for the white sauce
  • 1 teaspoon salt, for the white sauce
  • 1 teaspoon white pepper, for the white sauce
  • 1 teaspoon nutmeg, for the white sauce
  • 1 cream cheese, (190g) for the white sauce
  • 1/4 cups white wine, for the white sauce
  • 1 cup Manchego cheese, grated, for the white sauce and for gratin
  • 1 cup Gouda cheese, grated, for the white sauce and for gratin
  • fresh oregano, for decoration
Preparation
1h 30 mins
55 mins
Medium
  • Preheat the oven to 200° C.
  • For the Bolognese sauce, heat a skillet over medium heat with two tablespoons of olive oil and cook the garlic, onion, and ground meat. Once the meat is cooked, add the carrots, celery, tomato, add the tomato purée, red wine, beef broth, bay leaf, oregano, season with salt and pepper to taste, cook for 20 minutes until the liquid reduces and set aside.
  • For the white sauce, heat a small pot over low heat and melt the butter, add the flour all at once and cook until you get a golden paste. Add the onion, milk, and cook until thickened. Season with salt, pepper, nutmeg, and incorporate the cream cheese, white wine, half of the manchego and gouda cheese, cook for 5 minutes until the ingredients melt and set aside.
  • In a baking dish, place a layer of white sauce, a layer of ravioli, a layer of Bolognese sauce, repeat the process until the dish is filled, placing grated manchego and gouda cheese between each layer. Finish with a layer of ravioli, cover with the white sauce, and sprinkle with more cheese. Bake in the oven for 10 minutes, remove from the oven, decorate with fresh oregano, serve, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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