Ravioli Lasagna

I had seen a few different versions of Ravioli Lasagna floating around pinterest (here, here and here), and I loved the concept. I mean cheese on cheese on cheese, what’s not to love? But I knew if I was going to make it I was most definitely making it using my all time favorite Pioneer Woman’s lasagna recipe as the base. And man, oh man, this stuff…I’m sitting here at a loss for words because nothing I say will do it justice. You just need to try it for yourself!

1/2 lb ground beef
1/2 lb hot breakfast sausage
2 cloves minced garlic
2 14.5oz cans diced tomatoes
3 cups shredded mozzarella (divided)
2 6oz cans tomato paste
4 Tbs dried parsley flakes (divided into 2 Tbs)
2 Tbs dried basil
1 Tbs dried oregano
2 tsp salt (divided)
2 C cottage cheese                  
2 eggs, beaten  
½ C grated parmesan cheese
Large Family size package refrigerated ravioli (or two smaller ones)

In a skillet, combine beef, sausage, and 2 cloves minced garlic. Cook until brown, then drain. Add cans of tomatoes, tomato paste, 2 tablespoons of dried parsley flakes, dried basil, oregano and 1 tsp salt. Mix together thoroughly and simmer, uncovered, about 30 minutes, stirring occasionally. In the meantime, boil ravioli, drain then set aside.In a separate bowl, mix cottage cheese, beaten eggs 2 cups mozzarella, parmesan cheese, 2 Tbs dried parsley flakes, and 1 teaspoon salt. Preheat the oven to 400. Spread a little bit of sauce on the bottom of a 9×13 baking dish, then layer half the ravioli on top. Spread half of the cheese mixture evenly over the noodles, then spread half of the meat sauce on top. Add another layer of ravioli then top with the remaining half of the cheese mixture then meat sauce. Sprinkle remaining cup (or more) of mozzarella on top. Bake uncovered for 30 minutes, or until lightly brown and bubbly.

*Source: Pioneer Woman, Iowa Girl Eats, Kraft Recipes, Tasty Kitchen

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