Lasagna Caprese

If you are looking for a tasty twist to lasagna this is a simple dinner to prepare. I really enjoyed the pop of flavors from the basil and balsamic syrup in this dish.

Ingredients:

2 packages fresh ravioli (I used spinach ricotta, and basil pesto filled ravioli)

2 cups half and half

4 cloves garlic

1 tablespoon Italian blend seasoning

1/2 cup grated parmesean

1/2 cup Italian blend shredded cheese

4 plum tomatoes sliced

1/2 cup fresh basil

2 tablespoons balsamic syrup

2 cups shredded mozzarella

Directions:

1. Cook ravioli according to package directions. Drain and set aside.
2. Add half and half to a saucepan with garlic and seasoning blend. Bring to a boil.
3. Reduce heat to a simmer and add grated parmesean. Allow to reduce until sauce begins to thicken.
4. Add Italian blend shredded cheese and stir in to allow it to melt with the sauce.
5. While the sauce is thickening arrange ravioli in the base of a 9×13 dish. I alternated my two different types of raviolis in rows.
6. Pour 1/3 of the sauce over the ravioli and spread it out to cover evenly.
7. Place sliced tomatoes on top of the sauce and drizzle with balsamic syrup.
8. Spread out fresh basil around the sliced tomaotes.
9. Cover with shredded cheese.
10. Spray aluminum foil with nonstick olive oil spray and cover.
11. Bake covered for 20 minutes with foil removed for 10 minutes if cooking immediately. If cooking after refrigertaing bake for 45 minutes at 375 with foil and 10 minutes without foil.
12. Allow to set for 5 minutes before dishing up.
13. Enjoy!