Ravioli Lasagna

Ingredients:

1 lb. ground beef

1 jar (32 oz.) marinara sauce

1/2 tablespoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

1 package (20-25 oz.) ravioli, fresh or frozen (about 30 ravioli)

15 oz. cottage cheese

2 cups mozzarella cheese, shredded

1/2 cup Parmesan cheese, shredded

2 eggs

Instructions:

Pre-heat the oven to 350°F. (If you plan to serve same day)

In a skillet over medium-high heat, cook and crumble the ground beef. Drain off any rendered fat.

Pour in the marinara sauce and stir to mix thoroughly.

In a separate bowl, mix the cottage cheese, parmesan cheese, Italian seasoning, garlic, onion powder, and eggs. Add salt and pepper according to your taste preferences.

Spread 1/3 of the meat sauce evenly across the bottom of a 9×13 dish. Arrange the ravioli in a single layer on top and spread half of the cottage cheese mixture over the ravioli.

Top with another 1/3 of the meat sauce. Sprinkle 1 cup of mozzarella cheese over the meat sauce.

Add another layer of ravioli over the cheese layer. Spread the remaining half of the cottage cheese mixture in a single layer over ravioli.

Add the last of the meat sauce over the cottage cheese layer and top with the other 1 cup of mozzarella and 1/4 cup of  Parmesan cheese.

Bake uncovered at 350°F for 30 minutes or until bubbly.

(Optionally) Broil at 450°F  for 2-3 minutes or until cheese has browned.

Garnish with optional parsley or basil and dish and serve hot.

Enjoy!

This is another freezer meal, so I opted to cover and freeze for 12 hours, then vacuum seal in a bag.

To bake frozen: Preheat the oven to 350° F. Bake covered for 60 minutes, remove the cover and bake an additional 15 minutes or until the cheese is golden and bubbly.