Ravioli Lasagna Recipe

   On my recent GWA (Girls Weekend Away) I brought a new recipe for dinner & it won an A+ stamp of approval. I had heard of making a lasagna but using (quality) frozen ravioli as the pasta layer. So I chose the Barilla recipe on their no cook lasagna box. Easy & delicious!

2 dozen high quality ravioli (leave frozen) I chose Tullato’s

1-2 lbs. ground meat (optional) I will use 2 lbs. next time to balance all the extra delicious cheese)

2-24 oz. jars pasta sauce

15-oz. container ricotta cheese

4 cups shredded mozzarella cheese

½ cup grated Parmesan Reggiano cheese

2 T. olive oil

In a large skillet heat olive oil and brown ground meat, drain. In large bowl combine well, ricotta, 2 cups mozzarella and Parmesan cheese. Spray 13 x 9 baking dish with non-stick spray. Pour one cup of sauce and spread evenly over bottom of pan. Top with 12 frozen ravioli. Pour one cup of sauce and ¾ cup of cheese mixture over ravioli and top with 1/2 cooked beef ½ cup of mozzarella cheese. Layer 12 more ravioli & top with remaining sauce, cheese mixture, ground meat & top with remaining mozzarella cheese. Preheat oven to 375 degrees. Bake for 1-1/2 hours (will take longer if made ahead and was refrigerated) leaving covered until last 20 minutes. To serve, a piece containing two-four ravioli makes a nice serving size. Serves 8-10. Absolutely easy & delish!