Almost Baked Lasagna

• 1 lb (.5 kg). ground chuck or italian sausage
• 1 27 oz (756 grm). jar pasta sauce (I use Paul Newman's tomato and fresh basil)
• 1 25 oz (700 grm). package frozen cheese ravioli
• 4 oz (112 grm). fresh sliced mushrooms
• 1-1/2 cups (350 ml) shredded mozzarella cheese
• parmesan cheese
• chopped Italian parsley

1. Preheat oven to 425 degrees (225 C.).
2. In a large skillet, brown ground chuck or italian sausage over medium-high heat; drain.
3. Stir in pasta sauce and sliced mushrooms.
4. In 11 x7" baking dish, evenly spoon 1 cup (225 ml) sauce mixture.
5. Arrange one half package frozen cheese ravioli over sauce mixture.
6. Spoon 1/2 of the remaining sauce mixture over ravioli, then top with 3/4 cup (175 ml) cheese.
7. Repeat layering, ending with sauce mixtue.
8. Cover with aluminum foil and bake for 30 minutes or until ravioli are done.
9. Remove foil, top with remaining cheese and bake an additional 5 minutes.
10. Let rest for 5 minutes before serving.
11. Garnish, if desired, with grated parmesan cheese and chopped fresh parsley.

ground chuck, pasta sauce, frozen cheese, mushrooms, mozzarella cheese, parmesan cheese, italian parsley

Taken from online-cookbook.com/goto/cook/rpage/000644 (may not work)