FRENCH ONION SOUP RAVIOLI LASAGNA
2 tablespoons olive oil
1, 12-ounce package Rosina Turkey Meatballs
8-ounces mushrooms, chopped
1 stick butter
3 pounds onions, sliced into thin rounds (about 4-5 large onions)
1 tablespoon sugar
1 ½ teaspoons salt
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
¼ cup red wine
½ cup beef stock
2 teaspoons fresh thyme leaves, stemmed (plus stems for garnish)
1, 19-ounce package Rosina Celentano 4 Cheese Ravioli
1 pint whole milk ricotta cheese
3 cups shredded Jarlsberg cheese (or good quality Swiss)
Heat the olive oil in a large deep skillet. Toss the meatballs in the oil to brown them. Remove to a plate and tent with foil.
Melt the butter in the pan drippings from the meatballs in a large cast iron or oven proof skillet over medium low heat. Add the mushrooms and cook for3 minutes, stirring, until the mushrooms lightly brown. Add the onions, sugar, and salt to the skillet and cook, stirring frequently, until the onions are soft and golden brown, about 35-45 minutes. You do not want to sear or brown the onions. This a slow cook that will create soft, sweet caramel colored onions. Don’t forget to keep stirring those onions until they are soft, silky, golden brown and caramelized!
Preheat oven to 375 degrees.
When your onions are done, add the Worcestershire and corn starch to them and stir until the cornstarch is dissolved into the onions. Turn the heat to medium high and add the red wine and beef stock. Cook, stirring frequently, until the sauce begins to thicken and turn brown. Add the fresh thyme and continue cooking for 3- 4 minutes until a rich silky sauce has formed.
Coat a 8” x. 8” baking dish with non-stick spray. To layer the lasagna, place one layer of the ravioli on the bottom of the pan. Top it with the meatballs and half of the onion gravy. Follow with the ricotta and half of the shredded cheese. Next layer is the rest of the ravioli followed by the rest of the sauce and cheese. Bake for 20 minutes and devour.