Ravioli "Lasagna"

 

The name is a bit of a misnomer. This is not a traditional lasagna, but really more of a ravioli bake. But then again, it tastes a bit like lasagna, and if you let it rest for 15 minutes before cutting into it, it kinda looks like lasagna too. However, this is so much faster and cheaper than lasagna. Want to see what I mean? All the ingredients are shown below: (*I did end up using 1.5 jars of Prego Traditional Sauce because I didn't think there was quite enough sauce for my liking)

How awesome is that? Then you layer it. A little sauce on the bottom, then place the ravioli on top, side by side, but not overly crowded. The recipe states to do it in a 9"x13" pan, but I really like my 10"x10".

Spoon and spread more sauce on top of the frozen ravioli. 

Top it with a couple handfuls of shredded mozzarella cheese and repeat until you have used up all the ravioli. I was just shy of 3 layers by 4 raviolis. If you have a couple that are stuck together, throw them in the microwave for 10 sec. to soften enough to pull apart. Don't attempt to spear them apart with a fork. It doesn't end well.

Bake at 350° for 30 minutes or until bubbly.

Let rest for 15 minutes and yours will cut much prettier than mine did:

Serve along side a salad and garlic bread and a cheap and easy (but still yummy) pantry dinner is served.

Ravioli "Lasagna"

Serves: 6-8

Ingredients:

• 1 (25 ounce) package frozen cheese ravioli
• 1 and ½ (26 1/2 ounce) bottles of spaghetti sauce 
• 2 1/2 cups mozzarella cheese, shredded

In 9x13-inch dish, spread a little bit of sauce at bottom (to prevent sticking). Put on ravioli, as many as will fit without being"tight". Put on more sauce and then cheese. Repeat until all ravioli is gone. Bake at 375 for 25-30 minutes. (I usually have three layers of about 15 ravioli in each layer.) Let stand for 15 minutes before cutting.

Source: My friend Jo, and food.com