48-ounce family-size package of frozen cheese ravioli (I buy the large ravioli, but the small ones work).
2 cups shredded provolone or mozzarella cheese (your choice)
1 cup grated Parmesan Cheese
2 tablespoons extra-virgin olive oil (EVOO)
Spaghetti Sauce (Marinara or Meat, your choice)(See my previous recipe for how to male a marinana sauce).
Deep Baking Dish.
5 to 8 quart pot with lid.
Large Plate or baking pan (if you use a baking pan you will need wax paper).
Paper Towels for clean-up.
Step # 1:
Bring a pot of water to boil, season with salt and oil.
Turn to low heat.
Cook ravioli for about 8 minutes, until almost cooked through.
Drain and lay flat on a plate to avoid them from clumping together.
Set aside until ready to assemble the lasagna.
Step # 2:
Preheat the oven to 375°F.
In a 9 x 13 deep dish, lightly cover with extra virgin olive oil.
Now add enough sauce to cover bottom of dish.
Next add in first layer of Cheese Ravioli.
Cover with sauce.
Add Parmesan Cheese.
Next add second layer of Cheese Ravioli.
Cover with sauce.
Now add to top the shredded mozzarella cheese.
Lightly add some sauce.
Cover with aluminum foil.
Bake for 30 minutes.
Uncover foil and allow to continue baking for another 5 minutes.
Remove, allow 10 minutes to cool.
Options: You can buy meat or spinach ravioli, or mix the types to create your own idea.
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
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