MOCK LASAGNA
"I got this recipe (Mock Lasagna) from a Sunday newspaper coupon insert," writes April Carlos of Diamond Bar. "I love it because I can serve my family a great meal in a flash without much work. I have even made it for guests, and they literally beg for the recipe every time!"
1 (26 ounce) jar high-quality tomato pasta sauce, divided use
2 packages (9 ounces each) fresh ravioli, divided use
3 cups (12 ounces) shredded mozzarella cheese, divided use
1 pound browned ground beef (optional)*
Preheat oven to 350 degrees F.
Cover bottom of 9-by-13-inch baking pan with 1/4 sauce. Place layer of ravioli on top. Cover with 1/4 sauce and 1 cup cheese.
Repeat, making 3 layers total, reserving last cup of cheese for final few minutes of baking.
Cover with aluminum foil and bake in preheated oven 30 minutes. Uncover and top with remaining 1 cup cheese. Return to oven and bake 15-20 minutes more or until cheese has melted and started to lightly brown. Remove from oven and allow to stand 10 minutes before serving.
*If using the optional browned ground beef, add it to the sauce.
Cook's notes:
There are many flavors of fresh ravioli; they are generally stocked in the refrigerated deli section in most supermarkets. Choose your favorite and complement it with pasta sauce of your choice.
Makes 4-6 servings
Source: the Orange County Register, August 6, 2000 |