Ravioli Lasagna Rustico

Name: Ravioli Lasagna Rustico
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 8-10 serving(s)
Ingredients: 3 (10 ounce) packages ravioli, in refrigerator section; 1 (25 ounce) jar vodka pasta sauce; 1 (25 ounce) jar creamy tomato basil pasta sauce; 1 (24 ounce) carton ricotta cheese; 1 lb shredded mozzarella cheese; 1/2 cup shredded parmesan cheese; 3 eggs, beaten lightly; 1 tablespoon dried Italian seasoning; 1 tablespoon dried basil; 1 tablespoon dried oregano; salt; pepper

Submitted by NannyMarvel

"I get most of the ingredients for this recipe at Trader Joe's but other brands can also be used. This makes the most flavorful lasagna I have ever tasted and my "guest" diners all agree. I usually serve this with Caesar Salad Simpliciatto and Vesuvius Cake with Strawberries & Cream. The choice of ravioli fillings and pasta sauces are yours. I am just listing what I normally use."

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Ready In:: 1hr 35mins
Ingredients:: 12
Serves:: 8-10

ingredients

3 (10 ounce) packages ravioli, in refrigerator section
1 (25 ounce) jar vodka pasta sauce
1 (25 ounce) jar creamy tomato basil pasta sauce
1 (24 ounce) carton ricotta cheese
1 lb shredded mozzarella cheese
¹⁄₂ cup shredded parmesan cheese
3 eggs, beaten lightly
1 tablespoon dried Italian seasoning
1 tablespoon dried basil
1 tablespoon dried oregano
salt
pepper

directions

Mix ricotta cheese, 2/3 of pkg of mozzarella cheese, 1/4 cup of parmesano cheese, eggs, seasonings and salt and pepper together in large bowl until well blended.
Spray lasagna pan with olive oil spray (I use a 2.2 quart pan). Spread 1/2 cup of vodka pasta sauce in bottom of pan. Layer ravioli evenly in pan.
Spread cheese mixture over ravioli until covered. Spread vodka pasta sauce and creamy tomato basis sauce over cheese until covered. Continue layering ravioli, cheese mixture and sauce, ending with ravioli.
Spread remaining mozzarella cheese and parmesano cheese over last layer of ravioli. Spread pasta sauce evenly over top.
Let rest for 30 minutes. Bake in 350 degree oven for 30-40 minutes, til bubbly and knife inserts easily into center. Remove from oven and let set for 5 minutes before serving.
Be sure to put an aluminum foil covered cookie sheet on the oven rack under the lasagna to catch any bubble overs.
Preparation time includes lasagna resting time before baking.

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RECIPE SUBMITTED BY

NannyMarvel

Templeton, 43

<p>I guess it's been awhile since I've updated my info (that's an understatement!). I live on 10 acres outside San Luis Obispo with my hubby and our 6 cats and very large dog. Sam (my icon cat) passed away a few years ago. Bob, the feral cat that is the biggest and clumsiest goofball in the world is still around.? Big Red, an overweight sweetie that was partially tame, especially at mealtime passed a year ago due to a rattlesnake bite and Spook - another feral - pure black with yellow eyes is also still with us. Our little Dash passed away about 6 years ago at 18 months and broke our hearts in the process. There's a picture of her on my Soups & Stews cookbook. Since that time, (4 years ago) we got our beloved Franci (Great Pryrenees/Lab mix) and 2 months ago adopted a litter of kittens - 3 in all.? We have Skipper, Ginger and Marianne.? Who says you can't have a houseful of children and herd cats when you're in your 70s? I love to cook and garden and now that I am semi-retired, I have more time to do both. My husband is a willing guinea pig for my cooking and since he's still among the living, I guess I haven't had too many klunkers. This site is the best thing since sliced bread. All my cookbooks are now on display. I only use 4 and 5 star reviews - why hurt someone's feelings with a mediocre or bad review. Just don't make the dish again.</p>

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