Roasted Pepper Hummus Lasagna

Lasagna is a favorite around our house. On one of Rachel Ray's cooking episodes, she made a lasagna out of fresh packaged ravioli and I thought that it looked so good. A few days later I was in Sam's and saw these Roast Red Bell Pepper Ravioli and thought they might make a good lasagna also. The chick peas in the marinara sauce with the roasted red bell peppers really gave it the hummus flavor. I enjoy my husband helping me in the kitchen so much. He was right there with me layering the lasagna the whole time. I am not sure he will pick this lasagna over the traditional lasagna, but he was impressed with how delicious it was.



Roasted Pepper Hummus Lasagna

2 cups marinara Sauce
2 cans chick peas, drained
6 oz. roasted red bell pepper
1 teaspoon salt, divided
1 teaspoon coarse black pepper, divided
3 cups ricotta cheese
1 1/2 cups parmesan cheese, grated
4 cloves garlic, minced
4 packages large fresh ravioli, roasted red bell pepper and mozzarella cheese
1 1/2 cups grated mozzarella cheese

Preheat oven 425 degrees. Bring a large pot of water to boil for pasta. In a food processor using the blade attachment, put the marinara sauce, chick peas, roasted red bell pepper, 1/2 teaspoon salt and 1/2 teaspoon black pepper in the bowl. Put the lid on the processor and puree until smooth in texture; Set aside. In a medium bowl, combine ricotta cheese, and remainder of garlic, salt and pepper; set aside. Cook pasta to al dente, 5 to 6 minutes in salted water. Drain pasta well. Ladle just enough marinara sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese. Thinly cover the cheese layer with more marinara sauce then top liberally with grated parmesan cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the marinara sauce and some grated mozzarella cheese. Place under hot broiler or into a preheated 425 degree F oven until cheese browns and bubbles.

Recipe adapted from: Food Network, Rachel Ray