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Cheese Ravioli Lasagna

25 ounces, weight Frozen Or Refrigerated Cheese Ravioli
24 ounces, fluid Pasta Sauce
1/2 cups Water
1 Tablespoon Sugar, Granulated
1 Tablespoon Dried Parsley Plus Extra For Sprinkling Over The Third Layer
1/2 teaspoons Pepper
1/2 teaspoons Garlic Powder
1/2 teaspoons Dried Italian Seasoning
1/2 cups Parmesan Cheese, Grated
8 ounces, weight Shredded Italian 5 Cheese Blend


Preheat oven to 350 degrees F and grease an 11 x 7 baking pan. Cook and drain the cheese ravioli according to the package instructions. Put the pasta sauce in a medium bowl. Add the water, sugar, dried parsley, pepper, garlic powder and Italian seasoning, stir to combine. Now you are ready to assemble. For the first layer: Spread a little sauce in the bottom of the greased baking pan, then evenly place a layer of 15 ravioli noodles over the top. Spread some sauce over the ravioli, sprinkle with about 3 tablespoons Parmesan cheese, then approximately 2/3 cup of shredded cheese. Repeat the noodles, sauce and cheeses for the second layer. Note: The second and third layers will have approximately 20 ravioli each. The order for the third layer is a little different than the other layers: ravioli, sauce, shredded Italian cheese, 1/2 teaspoon dried parsley, then Parmesan cheese. Place in a preheated 350 degrees F oven and bake for 4045 minutes, or until bubbly, hot and brown on top. Remove from oven. Cool for about 10 minutes before serving.

Source: tastykitchen.com