Ravioli Lasagna

I made this great ravioli lasagna on Thursday for Lucy, KL, and the boys. It's a really great dish, you should try this one, you will love it. I found the inspiration for this recipe from a woman's day recipe using Italian sausage and ravioli. That was all I needed to get my inspiration to do what I wanted to do to make it my own. I hope you do the same. I'm very much a pantry cook, I don't keep much fresh stuff on hand which explains the ingredients, you could use fresh onion and garlic if you wanted to.

1 pound ground beef

1 pound ground Italian sausage ( I use Jimmy Dean Italian)

1 T. Onion Powder

1 T. Garlic Powder

1 T. Italian Seasoning

3 oz. can sliced mushrooms, drained

10 oz. jar Prego Ricotta Parmesan spaghetti sauce

10 oz jar Ragu Alfredo sauce

1 pound of Sargento, grated Provolone Mozzarella cheese

Family size bag frozen Ravioli with cheese and spinach or plain. (My pan needs thirty, 15 for each layer)

Fill a large stock pot with water and put stove to boil. If you cover the pot the water will boil faster. In a medium size skillet, fry meats until just brown. About five six minutes. Add drained mushrooms, seasoning, powders, salt and pepper and stir together. Cook two or three minutes more until the meat is browned. Add the jars of sauce and reduce heat to medium low and simmer to reduce. Your water should be boiling by now. When the water comes to a rolling boil, add the ravioli and boil 15 minutes. While the ravioli is boiling, your sauce will thicken. This is a good time to get your salad made. When the ravioli floats, cook for about two minutes more then drain.

Preheat oven to 375 degrees. Get your 9x13 pan ready. Add 1/3 of your meat mixture to the pan, spread evenly. Place fifteen ravioli evenly on top of the sauce, then 1/3 more of the sauce. cover that with half of the cheese. Add 15 more of the ravioli, remaining sauce and remaining cheese. I sprinkled Parmesan over the whole thing and lightly sprinkled the dried Italian seasoning over just for color. Bake for about 30 minutes until the cheese is brown and bubbly. If time is not your friend kick up the oven to 400 that willI like my cheese very brown and crisp. Let it stand for about 10 minutes. so it can set up.

Serve with a salad and garlic toast. Just super. I did buy some sun-dried tomato basil bread from Panera Bread company and made garlic cheese bread with it. Simple. Melt about four tablespoons of butter and brush each slice with butter. Sprinkle with garlic salt and lightly sprinkle about a 1/4 cup cheese over all the slices ( buttered nine slices).

This picture is from the Woman's day article. I'm shortbus when it comes to taking my own photos. I am going to get better, dust off my digital camera and get my own photos going. this picture will give you the idea though.

Do try it's so good.