Receta de lasaña de raviolis con requesón y alto contenido proteico

Esta lasaña de raviolis rica en proteínas hecha con requesón es una receta reconfortante y súper fácil que se prepara en un abrir y cerrar de ojos. Elaborada con una generosa cantidad de queso, salsa de carne y raviolis, a toda la familia le encantará esta lasaña exprés. ¡También es perfecta para congelar y disfrutar más tarde!
Ingredientes
- 2 bags ravioli ((approximately 600g each bag))
- 2 to 3 tablespoon olive oil (divided)
- 1 small onion (diced finely)
- 1 pound ground beef
- 1 tablespoon minced garlic
- 1 teaspoon salt (divided)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 jars Rao's marinara ((770mL per jar))
- 2 1/2 cups cottage cheese
- 1 1/2 cups shredded cheese
- oil spray
Preparación
- 1
Preheat oven to 400°F and bring a large pot of salted water to a boil.
- 2
Cook the ravioli according to package instructions. Drain and rinse with cold water when done, and toss with 1 to 2 tablespoons of olive oil to prevent the ravioli from sticking to each other. Set aside.
- 3
Meanwhile, in a large pot, heat a tablespoon of olive oil over medium heat. Add diced onions and ½ teaspoon of salt, and saute for 2 minutes. Then add the chopped garlic and saute for another minute.
- 4
Push the onion and garlic to the side of the skillet to make room in the center. Add the ground beef, salt (½ teaspoon), garlic powder, and onion powder. Brown the ground beef for 4 to 5 minutes, breaking it up into small pieces as it cooks.
- 5
Add the marinara sauce to the pot and simmer for 10 minutes, stirring throughout.
- 6
Assemble the lasagna in a baking dish in the following order (after spraying the baking dish with some oil spray): meat sauce, ravioli, cottage cheese, shredded cheese, meat sauce, ravioli, cottage cheese, and shredded cheese.
- 7
Loosely cover with aluminum foil without touching the cheese and bake on the middle rack for 35 to 40 minutes.
- 8
Remove the foil and continue to bake for a couple more minutes until the top layer of cheese is lightly golden and bubbly. If you want more browning of the cheese, broil for 2 to 3 minutes, making sure to keep a close eye on it to prevent the cheese from burning.
- 9
Let rest for 5 to 10 minutes before serving. I garnish with some parmesan and basil before serving, but that is optional.
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