Beef & Ravioli Lasagna Bake

½                     medium-sized onion, diced

2          cloves garlic, minced

1          lb         ground beef

2          jars       spaghetti sauce (approximately 28 oz. each)

1          can       (15 oz) crushed Italian tomatoes

1 ½      c          shredded mozzarella cheese

20        oz        fresh cheese ravioli, cooked al dente

                       grated Parmesan cheese, for serving

Preheat oven to 375 degrees. Spray a 9×13 pan with cooking spray.

In large skillet over medium heat, sauté onions until soft. Add garlic and stir for 1 minute but don’t let it burn. Next, add beef to onions and garlic and turn up heat to medium-high. Cook until browned and no longer pink. Drain grease, then stir in sauce and crushed tomatoes.

Spread thin layer of meat sauce into bottom of baking dish. Arrange a layer of cooked ravioli over the sauce. Sprinkle mozzarella cheese over the ravioli. Repeat layers, ending with the last of the sauce on top.

Cover with aluminum foil. Bake for 45 minutes until hot throughout. Take foil off and bake about 15 minutes more or until bubbly at edges.  

Let rest for about 10 minutes before slicing. Sprinkle with Parmesan cheese before serving.

Makes 6 servings           30 minutes