This dish takes little time to prepare, but needs around 45" to bake. It's also a good candidate for the freezer. I like to make this when I am already making ravioli or pasta for dinner. I simply boil the ravioli in the already hot water left from the first pasta. The rest then goes together in a flash.
Use whatever kind of ravioli you like; cheese, meat, or mushroom all work well. You can halve the recipe, if desired, but it freezes so nicely that you may as well make it all up.
- 24 oz frozen ravioli, cooked and drained
- 32 oz jar of spaghetti sauce
- 24 oz ricotta, or small curd cottage cheese
- 16 oz mozzarella, grated or thinly sliced
- 2 eggs
- 1 cup parmesan, divided
- 1 Tbls dried oregano
- 3 Tbls dried parsley
- This can be made in a lasagna pan, two 9" square or round pans, or a 4 quart casserole.
- Spray your choice with a nonstick cooking spray.
- In a separate bowl break up the two eggs, then mix in the ricotta, ½ cup of the parmesan, oregano, and parsley.
- To the prepared pan, add enough sauce to just cover the bottom.
- Add a layer of ravioli, a layer of ricotta mixture, a layer of mozzarella, then more sauce.
- Repeat layering in this manner at least 2 or 3 times, depending on what pans you've chosen and how thick you make your layers.
- End with a layer of mozzarella.
- Sprinkle with the remaining parmesan cheese.
- Bake at 350 degrees for 35" - 45" - just until warmed through and browned on top.
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