-1 (24 oz) jar marinara or spaghetti sauce (I used marinara because I had it)
-1 (25 oz)bag frozen ravioli, cheese or mushroom (I had difficulty finding this so I used 2 9 oz pkgs of freshish/refrigerated cheese ravioli)
-1 (15 oz)container ricotta cheese
-1 c. sliced pepperoni
-Italian sausage, to taste (to taste? I had one lonely one in my freezer so I threw it in)
-Vegetables, to taste (kind of vague…I used half a chopped onion)
-1 (16 oz) package mozzarella cheese (I had about 3/4 of this…I added tofurella for the rest)
-Sprinkle of Italian seasoning
-Sprinkle of garlic powder
-Sprinkle of ground pepper
-Fresh shredded Parmesan cheese, to taste (cheese…to taste? If I had taken this literally, I would have used a couple handfuls, but instead I used a nice sprinkling for each layer)
Preheat oven to 350 F. In baking or casserole dish, make single layers of ingredients. Start with a thick spread of marinara, add a single layer of ravioli, then teaspoon-size dollops of ricotta, followed by a generous layer of pepperoni or sausage and vegetables (or in my case, pepperoni, sausage, and vegetables), if using. Cover with a couple handfulls of mozzarella cheese.
Season with Italian seasoning, garlic powder, pepper and a dusting of Parmesan cheese. Repeat the layers as desired or until you run out of ingredients, ending with cheese on top. Don’t skimp on the cheeses or meat. If in doubt, add more sauce.
Cover with foil, bake 1 – 1.5 hours or until bubbly and hot in the middle.
Uncover and brown top if desired (I did this).
Makes 12 servings.
J really liked this. He’s a fan of anything with more meat than necessary (he’s even sent me meat-related text messages). I thought it was quite tasty and saved some for the next day’s lunch. It resembled an odd lasagna-possible due in part to being baked in the lasagna pan?