Ravioli Lasagna from Canned Ravioli
This is a simple way to dress up canned ravioli to create. The addition of the cheese layer, helps to stretch the ravioli further to feed more people. This is delicious served with garlic bread and a salad. The total cost for this recipe is $8.18 or $1.37 per serving. Cook's Note: This recipe will be a bit wetter than a traditional lasagna due to the volume of liquid in the canned ravioli. We served this in bowls.
- 3 (15 ounce) cans beef ravioli ($2.97)
- 1 (16 ounce) carton cottage cheese ($1.98)
- 2 cups shredded Mozarella cheese divided ($1.67)
- 3/4 cup grated Parmesan Cheese (divided) ($0.99)
- 1/2 tsp granulated garlic (or garlic powder) ($0.04)
- 1 tbsp dried parsley ($0.07)
- 2 tsp Italian seasoning ($0.10)
- 2 eggs ($0.36)
For the Cheese Filling
Combine cottage cheese and one cup of shredded Mozzarrella cheese in a bowl.
Add 1/2 cup of Parmesan Cheese to the bowl along with parsley, granulated garlic or garlic powder, and the Italian seasoning.
Break eggs into the bowl with the other ingredients, discarding the shells.
Mix ingredients until well combined. Set aside while you assemble the Ravioli Lasagna.
To Assemble the Ravioli Lasagna
Spray a 9X9 casserole dish with non-stick spray.
Open cans of ravioli and arrang 1 1/2 cans of ravioli on the bottom of the casserole.
Top these ravioli with the cheese filling, pressing gently to get it to cover the entire bottom layer.
Top the cheese filling with the remaining 1 1/2 cans of ravioli.
Sprinkle the top of the casserole with the remaining cup of shredded Mozzarella and 1/4 cup of grated Parmesan cheese.
Bake in a 350 degree oven for 25 to 30 minutes until cheese is melted and beginning to brown. Casserole should be bubbling.
Allow to rest for 5 to 10 minutes before serving.