Beefy Ravioli Lasagna

• 1 lb ground beef
• 30 frozen beef ravioli
• 1.5 (26 ounce) jars spaghetti sauce (I use Prego Roasted Garlic Parmesan)
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 2 cups shredded Italian cheese blend
• 1 (15 ounce) container ricotta cheese
• 1 tablespoon grated parmesan cheese

1. Preheat oven to 450 degrees.
2. Brown ground beef in a large skillet over med high heat.
3. Drain grease.
4. Stir in spaghetti sauce (jar sizes may vary) and diced tomatoes.
5. In a 11 x 7 in baking dish spread 1/3 of sauce.
6. Put half of ravioli in dish in 3 x 5 rows.
7. Spread all of the ricotta cheese on top.
8. Top with half of shredded cheese.
9. Repeat layers excluding ricotta cheese ending with the sauce.
10. Cover with aluminum foil.
11. (Layers will almost overflow so place baking dish on top of rectangular cookie sheet).
12. Bake for 30-35 minutes.
13. Sprinkle parmesan cheese over when done.

ground beef, beef ravioli, tomatoes, italian cheese blend, ricotta cheese, parmesan cheese

Taken from www.food.com/recipe/beefy-ravioli-lasagna-447722 (may not work)