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Posted by Crystal_Ann - August 29, 2004 12:07 PM
Ravioli Lasagna
1 (26 ounces) jar pasta sauce with mushrooms
2 (13 ounces) bags square cheese ravioli, thawed
1 1/2 cups shredded Italian cheese blend
Heat oven to 375 degrees. Coat a 9-inch square baking dish and a sheet of foil with non-stick spray. Put pasta sauce in bowl; stir in 1/2 cup water. Spread 1 cup sauce in dish. Top with 20 ravioli, flat sides up and just touching each other. Spread with 3/4 cup sauce; sprinkle with 1/2 cup cheese. Repeat layers once. Top with remaining ravioli, sauce and cheese. (you should have 3 layers) Cover tightly with foil sprayed side down or use Release foil. Bake on a sheet of foil (to catch any drips) 1 hour or until bubbly around edges. Uncover and bake 5 minutes until cheese is barely golden.
4-6 servings.
Ravioli Lasagna
1 (26 ounces) jar pasta sauce with mushrooms
2 (13 ounces) bags square cheese ravioli, thawed
1 1/2 cups shredded Italian cheese blend
Heat oven to 375 degrees. Coat a 9-inch square baking dish and a sheet of foil with non-stick spray. Put pasta sauce in bowl; stir in 1/2 cup water. Spread 1 cup sauce in dish. Top with 20 ravioli, flat sides up and just touching each other. Spread with 3/4 cup sauce; sprinkle with 1/2 cup cheese. Repeat layers once. Top with remaining ravioli, sauce and cheese. (you should have 3 layers) Cover tightly with foil sprayed side down or use Release foil. Bake on a sheet of foil (to catch any drips) 1 hour or until bubbly around edges. Uncover and bake 5 minutes until cheese is barely golden.
4-6 servings.