Cheese Ravioli Lasagna
1 pound of ground beef
1/2 (25 oz) package of frozen cheese ravoli
1 (26oz) jar spaghetti sauce
1 (14.5 oz) can of diced tomatoes, drained
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 small package of ricotta cheese
sliced mushrooms (optional)
1 tablespoon grated Parmesan cheese
9x13 dish (no need to grease pan)
- Preheat oven to 450 degrees F
- Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and well drained can of tomatoes.
- Spread 1/3 of the sauce on the bottom of your 9x13 dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 the mossarella cheese and 1/2 Monterey Jack. Place small dollops of ricotta over the entire pan. (Add in mushrooms if you wish). Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
- Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.
Serve with garlic bread and salad if you wish. Enjoy and let me know what you think.