Ravioli Lasagna

As you can tell from the photo, my lasagna got a little bit warm. It was still edible, but they can't all be winners, can they?

I chose this recipe because Doug loves his mom's lasagna recipe. Problem is, lasagna takes forever to make what with all the layers and different cheeses and noodles. I thought I could use this recipe, if it was a hit, to substitute his cravings. Newsflash: it's not the same. It wasn't bad, but it just wasn't great. A lot of that might have to do with the ravioli you choose to use and the freshness of the cheese. I used store brand ravioli and pre-shredded mozzarella to save a little money. I'd recommend sucking it up and paying more for fancy ravioli and a block of mozzarella you have to shred yourself.

• 1 lb ground beef
• 1 jar (28 oz) spaghetti sauce
• 1 package (25 oz) frozen sausage or cheese ravioli
• 1 1/2 cups (6 oz) shredded, part-skim mozzarella cheese

In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 1 1/2 qt baking dish, layer 1/3 of the spaghetti sauce, half of the ravioli and beef and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese.

Cover and bake at 400 degrees for 40-45 minutes or until heated through.

Serves 6-8

Prep Time: 25 minutes

Total Time: 1 hour, 5 minutes

Recipe from Taste of Home