Serves 1
Directions
- 1Lay down a thin layer of homemade pasta sauce in the Souper Cubes.
- 2Add cooked venison seasoned with salt, pepper, garlic, and onion powder over the sauce.
- 3Place frozen cheese ravioli on top of the venison layer.
- 4Spread a mixture of ricotta, Parmesan cheese, parsley, and garlic and herb seasonings to the edges over the ravioli.
- 5Sprinkle mozzarella cheese into each cube.
- 6Repeat the layers for a second time (or a third if possible), ensuring each cube is filled.
- 7Slap on the lids and stick the filled cubes in the freezer.
- 8Let them sit overnight before popping them out to vacuum seal, or leave them in the Souper Cube packaging.
- 9Vacuum seal and label the lasagna cubes with what they are and the date for easy weeknight meals.
Ingredients
- 1 quart homemade pasta sauce
- 0.5 lb cooked venison seasoned with salt, pepper, garlic, and onion powder
- 25 oz bag basic cheese ravioli, frozen
- 16 oz ricotta
- Parmesan cheese
- parsley
- garlic and herb seasonings
- 2 C shredded mozzarella
Equipment
Souper Cubesvacuum sealer
Tips
- Do not cook the ravioli first; use them frozen.
- You can leave the lasagna in the Super Cube packaging or vacuum seal them for longer storage.
- This recipe makes two layers, but you might be able to fit in three.
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