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Ravioli Lasagna Serves 8


1 ½ jars marinara (spaghetti) sauce 1 pound Italian sausage, browned and drained


oli,


20-ounce package frozen cheese ravi- thawed


12 ounces grated mozzarella cheese ¼ cup Parmesan cheese


Preheat the oven to 350°F. Spray a 9- by 13-inch baking dish with cooking spray. Combine the marinara sauce and sau- sage in a medium bowl. Spread a thin layer of the sauce into the bottom of the pan. Form a layer of ravioli, placing them side-by-side. Layer on half of the remaining sauce, half of the mozzarella cheese and half of the Parmesan cheese. Add another layer of ravioli, the remain- ing sauce and Parmesan cheese. Bake for 35 to 40 minutes; top with the remaining mozzarella during the last 15 minutes of baking. Tent the dish with foil if the cheese begins to brown too much.


Slow Cooker Lasagna Serves 8


Peeps Rice Crispy Treats


½ pound ground beef ½ pound Italian sausage 1 medium onion, chopped 1 ½ teaspoons salt ½ teaspoon black pepper 1 teaspoon Italian seasoning 2 tablespoons parsley 2 teaspoons garlic powder 2 tablespoons Worcestershire sauce 6-ounce can tomato paste 29-ounce can tomato sauce 2 tablespoons granulated sugar 1 cup water


8-ounces oven-ready lasagna noodles 1 ½ cups cottage cheese 4 cups shredded mozzarella cheese ½ cup grated Parmesan cheese


Brown the ground beef and sausage in a large, deep skillet; drain. Add the on- ion and cook until tender. Add the salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire, tomato paste, tomato sauce, and water. Simmer for 20 minutes. Spoon a layer of sauce into the bottom of a slow cooker. Add a layer of noodles, breaking them as necessary to fit. Top with ½ cup of cottage cheese, 1 cup of mozzarella cheese and 2 table- spoons Parmesan cheese. Add two more layers of the sauce, noodles and cheeses. Add a final layer of noodles add top with the remaining sauce and mozzarella and Parmesan cheeses. Cook on high for 3 to 4 hours.


Ravioli Lasagna Slow Cooker Lasagna


APRIL 2016


35


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