Categories: Pasta

Ingredients

• 12 oz. beef or sweet Italian sausage (or a combination), casings removed if using sausage
• 1 (24 oz.) jar marinara sauce
• 1/2 cup water
• 3 (14 OZ.) pkg. cheese ravioli or cheese and spinach ravioli or a combination
• 4 cups shredded mozzarella cheese, divided use
• 3 Tbsp. freshly grated parmesan cheese, divided use
• 4 to 6 cups mixed roasted or grilled vegetables, cut into 1-inch pieces (we used a combination of squash, peppers, eggplant and garlic

Directions

1. Heat the oven to 375 degrees.
2. Bring a large pot of salted water to a boil.
3. In a large saucepan, cook the beef and/or sausage over medium-high heat, stirring and breaking up the lumps with a wooden spoon until

4. no longer pink, about 5 minutes. Add the marinara sauce and the water and simmer 5 minutes.

5. Add the ravioli to the boiling water and cook until al dente. Drain the ravioli and return them to the pot. Add the meat marinara

6. and toss gently with the ravioli to coat.

7. Spoon one-third of the ravioli and sauce into a deep 9 x13-inch baking dish (at least 3 quarts) in an even layer. Sprinkle with a third of the shredded mozzarella and 1 Tbsp. of the parmesan. Layer another third of the ravioli on top followed by all the vegetables, 1 cup of mozzarella and 1 Tbsp. of parmesan. Top with the remaining sauce and meat. Sprinkle on top and cover with foil.
8. Bake the ravioli lasagna for 30 minutes, until bubbling. Uncover and bake 25 minutes longer, until lightly browned and bubbling. Let stand for 10 minutes and serve immediately or cool to room temperature, then cover and refrigerate for up to 3 days.

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