Pasta and Pasta Sauce Recipes
Reuben Ravioli Lasagna
Yield: 4 servings
Ingredients
Dressing
- 1 cup light mayonnaise
- 2 tablespoons sweet pickle relish
- 2 tablespoons bottled chili sauce*
- 1 tablespoon finely chopped onion
- 1 tablespoon chopped fresh parsley
Lasagna
- 1 1/2 cups sauerkraut, drained and squeezed dry, divided
- 1 (16 ounce) package frozen square cheese ravioli, thawed, divided
- 1/3 cup sliced green onion, including part of the green, + additional, if desired, for garnish
- 6 ounces corned beef, cut into 1/2 inch cubes
- 1/4 teaspoon caraway seeds
- 1 1/2 cups (6 ounces) shredded Swiss cheese, divided
Instructions
- Heat oven to 350 degrees F.
Dressing
- Combine mayonnaise, relish, chili sauce, onion and parsley; mix well.
Lasagna
- Spray an 8 inch square baking pan with nonstick cooking spray.
- Spread half of the sauerkraut and 1/3 cup of dressing on the bottom of the pan.
- Arrange half the ravioli on top and sprinkle with remaining sauerkraut, green onion, corned beef, caraway seeds, 1/3 cup dressing and half the cheese.
- Top with remaining ravioli, dressing and cheese.
- Bake for 30 to 35 minutes or until hot and bubbly.
- Garnish with additional sliced green onion, if desired.
Notes
* Not Asian hot chili sauce; use the kind served with shrimp cocktail.
Attribution
Priscilla Yee, Concord, California, first-place winner, Steinfeld's Sauerkraut Recipe Contest, 2004