Monday, January 31, 2011

Ravioli Lasagna

I love ravioli.  I love lasagna.  What's not to love about the thought of this dish.  My friend Amber on her This Mommy Cooks blog posted this a while back, and I immediately knew it would be something we added into our supper rotation.  What I love the most about this dish is that it is the yummy-ness and deliciousness of lasagna without all of the hassle.  The ravioli takes out the white sauce step, and boiling ravioli is much easier than boiling lasagna noodles.  Not only was it easier to prepare, it was wonderful! And, my daughter loved it!

Ravioli Lasagna

1 bag cheese ravioli (I purchased a package of Bertolli three-cheese ravioli from the refrigerated section.  My grocery store wasn't carrying the frozen cheese ravioli, but if I find the frozen, I will most likely use those as they are cheaper than the fresh.)
1-2 pounds ground turkey/beef, browned
4 cups mozzarella cheese, shredded
1 jar of favorite spaghetti sauce (I used Classico Tomato Basil)
Parmesan cheese for sprinkling

Preheat oven to 375 degrees. Brown hamburger/turkey meat, drain, and add spaghetti sauce.  You don't want the meat sauce to be too saucy since it's going into a lasagna. Simmer for 10 minutes or so. Get out your 9x13 baking dish and start your layers. Begin your first with half of your meat sauce. Spread it all over the bottom of the dish. Next, layer your cheese ravioli in a single layer. You can place the frozen ravioli (if using) in the lasagna; it will bake just fine. Next sprinkle 2 cups of mozzarella cheese on top evenly. Next, spread the remaining meat sauce over the mozzarella cheese, then another layer of ravioli, and the remaining 2 cups of mozzarella cheese. Sprinkle the top with a little bit of Parmesan cheese. Place in preheated oven for 30 minutes. After 30 minutes tent or lay a piece of foil on top of the casserole dish and bake another 15-30 minutes, until raviolis are cooked through, and no longer frozen.

Hope you enjoy! It's a new favorite in our kitchen-ette!

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