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Friday, April 15, 2011

Ravioli Lasagna

This one came from my friend Stephanie Taylor.  Two great tastes that taste GREAT together... ravioli and lasagna.
1 jar spaghetti sauce
2 (16 oz.) packages frozen ravioli – keep frozen
2 c. small curd cottage cheese
4 c. mozzarella
3 T. parmesan cheese
2 eggs, slightly beaten
1 T. dried parsley
1 c. water
1.       Combine cottage cheese, 3 c. mozzarella, 2 T. parmesan, beaten eggs and parsley.  Set aside.
2.       In a 9x13* pan, spread 1 c. spaghetti sauce on bottom of pan.  Over this, arrange 1 – 16 oz. package of ravioli.  Spread cheese mixture over this.  Add 2nd package of ravioli.  Cover with rest of spaghetti sauce and 1 c. water.  Sprinkle the remaining 1 c. mozzarella and 1 T. parmesan over top.
3.       Refrigerate overnight.  Bake at 350 for 1 hour.  Let stand 5 – 10 minutes before serving.
*or… bake half and freeze half for another night!

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