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