Ravioli Lasagna recipe - had to share!

I just had to share this recipe I made tonight for dinner. Both girls loved it and my 10 year old carnivore said it was better than steak! She asked me to let her take the leftovers to school for lunch tomorrow (always a compliment for the chef). This one will definitely go into our Master Meal plan list. I adopted it from a recipe in the February All You Magazine. It was easy to make, frugal and delicious. Serve with a veggie (we had peas and corn) and that’s all you need. I used light cheese ravioli, but you could also use meat ravioli if you prefer. I am sure it would taste just as good.

1 bag (approx 24 oz.) frozen light cheese ravioli

1 jar spaghetti sauce

12 oz light cottage cheese

6 oz. mozzarella cheese

2 oz. grated parmesan cheese

Italian spices and garlic to taste (I used about 1 tsp garlic powder and 1 tsp Italian seasonings)

Preheat oven to 350 degrees. Spread 1/3 of sauce over bottom of 13 X 9 pan. Place frozen ravioli on bottom of pan evenly. If you have a couple extra ravioli once bottom is covered, place them on top of other ravioli. Spoon 1/3 sauce over the top of the ravioli. Mix the cottage cheese, ½ of the mozzarella cheese and spices in a medium bowl. Spoon the cottage cheese mixture on top of the sauce and ravioli and spread to cover most of ravioli. Pour the remaining sauce around the edges to cover the ravioli. Sprinkle the remaining mozzarella cheese and the parmesan cheese over the top. Cover with tin foil and bake for 30 minutes. Remove foil and bake for another 10 - 15  minutes until cheese is melted and sauce is bubbling. Serves 4. Enjoy!

Parmesan (Lowe’s Foods store brand in bag from dairy dept): .70

Veggies were free Steamfresh (both HT and Lowe’s Foods had them for free the last couple weeks with sale and coupon).