Jeanette’s Ravioli Lasagna
- 1 pound ground beef
- ½ large white/yellow onion, diced
- 24 ounces marinara sauce
- 1 cup cottage cheese
- 1½ pounds frozen mini or regular size cheese or spinach/cheese ravioli
- 12 ounces shredded mozzarella cheese
- Salt and pepper, to taste
- Garlic salt or minced garlic, to taste
- Olive oil
- Preheat oven to 350° F. Brown ground beef and chopped onion in olive oil. Season with salt, pepper, and garlic salt or minced garlic to taste. Cook until the meat is no longer pink. Drain off the fat.
- Spread marinara sauce in bottom of an 8×8 baking dish that has been sprayed with nonstick cooking spray. Add ½ frozen ravioli, ½ ground beef, 1 cup cottage cheese, and ⅓ cup shredded mozzarella cheese.
- Repeat with marinara sauce, other half of frozen ravioli, other half of ground beef, and 1 cup shredded mozzarella cheese.
- Add remaining marinara sauce and remaining shredded mozzarella cheese.
- Cover with a piece of nonstick foil and bake for one hour. Remove foil and bake for an additional five minutes.
- This recipe can be prepared a day ahead of time. Only bake for 45 minutes the first day. Cool and refrigerate to give the ingredients a chance to marry. On the second day, remove the lasagna from the refrigerator and let it come to room temperature before baking for approximately 20 minutes in a 350° F oven until heated through.
Makes: 12 servings • TOTAL TIME: 1½ hours
About the Chef
Chef: Jeanette Sullivan
Community of Residence: Carlsbad
Hobbies & Interests: Cooking, baking, traveling, reading
Favorite Local Activity: Walking the beaches
About the Recipe: It uses frozen ravioli that doesn’t need to be cooked, unlike the regular lasagna noodles for lasagna. It is easy to make and is better the second day. So it is semi-homemade.
About the Chef: I have lived in Carlsbad since 1999 and am retired from computer teaching and being a business computer analyst. My passion is cooking and baking, and I have created a family cookbook of hundreds of special family recipes. I entertain a lot and am always preparing foods for parties, dinner, potluck dinners, and cookies for church. I generally follow a baking recipe exactly, but for other recipes I always add my individual flair or modification.