Friday, August 5, 2016

I felt really lucky to come across this Lazy Day Lasagna recipe that has ravioli in the mix.  It made me think of my childhood when I was certain I couldn’t live without Chef Boyardee Ravioli.  Every single day when I was little, my Mom filled a thermos with ravioli and packed it in my lunch for school.  The thermos didn’t really keep it warm, but I didn’t care.  I chowed down on that cold ravioli and, goodness, those were good times.  While this Lazy Day Lasagna tastes a whole lot different from my school lunch, it brought back some pretty cool memories.  I wouldn’t trade that cold ravioli for anything in the world – except for that one time when I traded it for a chocolate pudding cup.  🙂  Happy Friday, everyone!

Lazy Day Lasagna

Ingredient:

20 ounces of cheese stuffed ravioli, frozen
1 pound ground beef, cooked, drained
3 cups spaghetti sauce
1/2 cup ricotta cheese
Couple dashes of salt and garlic powder
2 cups shredded mozzarella cheese
Parmesan cheese for sprinkling

Instructions:

Preheat oven to 350 degrees.  Spray a baking dish with cooking spray.

Cook ground beef and drain.  Add spaghetti sauce, salt, garlic powder, and ricotta cheese.  Stir to mix well and let simmer.

Meanwhile, cook ravioli according to package directions and drain.

Spread about 1/2 cup of spaghetti sauce mixture on the bottom of baking dish.  Place ravioli on top in a single layer.  Top with some of the mozzarella cheese and a sprinkle of parmesan cheese.  Top with another 1/2 cup of spaghetti sauce mixture.

Continue with layers until you have layered all the ravioli.  Try to use only half the mozzarella cheese in the layering process.  On the very top, the final layer should be the remaining sauce.  Sprinkle with remaining mozzarella cheese.

Place in oven and cook for 25 minutes or until bubbly.  Enjoy!

(Adapted from This Silly Girl’s Life)

♥Tawnya