I thought of this recipe when I was thinking of a short cut way to make lasagna. Truth is, it ended up not really being a short cut, but it was good regardless!!
2- 25 oz. bags frozen beef ravioli
4 cups spaghetti sauce (or about 2 jars store bought sauce)
1-15 oz. container ricotta cheese
1/4 cup grated parmesan cheese + 1/4 cup for topping
1 tsp. minced garlic
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. crushed red pepper
1 tsp. Italian seasoning
2 cups shredded mozzarella cheese
1 tsp. parsley
-Preheat oven to 375.
-Bring water to a boil in a large saucepan. Cook ravioli fully, about 5 minutes. Drain and set aside.
-In a mixing bowl, mix together the ricotta cheese, egg, 1/4 cup parmesan cheese, minced garlic, salt, pepper, crushed red pepper, and Italian seasoning.
-Begin to make your layers in a 9x13 baking dish, starting with a scoop of spaghetti sauce on the bottom (just enough to cover the bottom of the pan). Make a layer of ravioli, covering the entire pan. Spread a layer of the ricotta mixture over the ravioli. Scoop a layer of spaghetti sauce over the ricotta layer, and repeat until you can't stack the layers anymore!
-Top with the shredded mozzarella cheese, 1/4 cup parmesan cheese, and parsley.
-Bake uncovered for 20-25 minutes or until top is golden brown and bubbly.