Baked Ravioli Lasagna

• Meat

  • 1 lb Ground beef

• Produce

  • 1 (14 oz crushed tomatoes
  • 2 tbsp Parsley, fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 1 (24 oz jar Marinara sauce

• Pasta & Grains

  • 2 packs Cheese ravioli, refrigerated

• Baking & Spices

  • 1 tbsp Italian seasoning, dried
  • 1 tsp Salt

• Dairy

  • 1 (24 oz cottage cheese
  • 2 cups Mozzarella

Found on foodlovinfamily.com

Ingredients

• 1 pound ground beef
• 2 packs (34 oz) refrigerated cheese ravioli
• 1 (24 oz) cottage cheese
• 1 egg
• 1 (24 oz) jar marinara sauce
• 1 (14 oz) crushed tomatoes
• 2 cups shredded mozzarella
• 1 teaspoon salt
• 1 tablespoon dried Italian seasoning
• 2 tablespoons fresh chopped parsley

Directions

• Preheat oven 350 degrees F. Spray 9x13 baking dish with non-stick cooking spray.
• In a large skillet, brown and crumble meat until no longer pink over medium heat.
• Drain excess liquid.
• Add marinara sauce, crushed tomatoes, salt and Italian seasoning.
• In a small bowl, mix together cottage cheese, parsley, and egg.
• Take ½ cup sauce and spread over bottom of baking dish.
• Layer half of the ravioli on top of sauce in a single layer.
• Spread half of the cottage cheese mixture over ravioli.
• Take half of the sauce and spread over cottage cheese.
• Spread 1 cup of mozzarella over sauce.
• Repeat steps, ending with mozzarella.
• Bake for 30 minutes or until cheese is melted and bubbly. I like to bake mine an extra 5-10 minutes under the broiler.
• Garnish with fresh chopped parsley.