Ravioli Lasagne

This is pretty simple. The time-consuming part is assembling the ravioli. You could also make this infinitely faster and just use frozen ravioli. But there's something charming about hand-made ravioli, so if you have the time, try it! 

This serves four, but you could easily change the quantities by using a bigger pan and more ingredients, or a smaller pan and less ingredients.

Ravioli

1/2 lb ground beef

garlic powder

fresh basil

salt and pepper to taste

24 wonton wrappers

Brown beef, drain. Return to pan, mix in spices. Remove from heat. 

Assemble ravioli by placing a spoonful of the meat into the middle of one wonton wrapper. As shown above, dip your finger in water and wipe the edges with water (some people use egg, but water works just as well. why waste an egg?). 

Top with another wrapper. Press edges together with fingers and press a fork into the ends to seal and make a pretty pattern.

For the 'Lasagna'

1 24oz jar of your favorite spaghetti sauce

12 grape tomatoes (or 1 large tomato), sliced 

8oz or 1/2 a block of Mozzarella cheese, grated or sliced thinly

1/2 tablespoons Parmesan cheese

olive oil, salt, pepper to taste

Preheat oven to 400. 

Pour in 1/3 of the sauce into the bottom of a small baking dish (mine is a 5x5 square brownie pan). Place 4 ravioli in the sauce, top with 1/4 of the cheese and 1/3 of the sliced fresh tomatoes. Repeat, this should give you 3 layers. Top with any remaining sauce, mozzarella and parmesan cheese. 

Drizzle with olive oil, salt and pepper.

Serve with garlic bread:

1/3 of a thick french loaf, cut in half

drizzle with olive oil, sprinkle with basil, oregano, salt and pepper. 

Toast in a pan on the top rack of the oven, while you cook the ravioli.

 Cook 10 minutes or so, till crisp on top. Slice. Use the slices to sop up the yummy sauce!