Sunday, August 5, 2012

Ravioli-Style Lasagna

It's back-to-school time for me, so I've been on the lookout for tasty dishes that won't take much time to prepare.  Even better and always important for the school year, it tastes just as good reheated the next day for lunch. 

This is one of our new favorites, and it's easy to adapt to your particular tastes.  You could omit the ground beef, add spinach, use ravioli with chicken and mushroom filling, etc.  Also, if you like more sauce, you could use a whole 24 oz jar of tomato sauce; I just used what I had in the pantry.

Ravioli-Style Lasagna

2 (9 oz) or 1 (20 oz) package refrigerated cheese-filled ravioli
1 (16 oz) can crushed tomatoes
8 oz shredded Mozzarella cheese
1/2 cup Parmesan cheese
1 lb ground beef

Preheat oven to 400.  In a large skillet, cook beef over medium heat until no longer pink; drain. 

In a 7"x11" baking dish sprayed with cooking spray, put a thin layer of crushed tomatoes--just enough to cover the bottom of the dish.  Then layer half of the ravioli, half of the remaining tomato sauce, half of the beef, and half of the mozzarella cheese.  Repeat layers, adding the Parmesan cheese to the top. 

Cover and bake in preheated oven for 40-45 minutes.

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