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Almost Baked Lasagna
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So easy, so good, so very Italian with little effort!


  • 1 lb (.5 kg). ground chuck or italian sausage
  • 1 27 oz (756 grm). jar pasta sauce (I use Paul Newman's tomato and fresh basil)
  • 1 25 oz (700 grm). package frozen cheese ravioli
  • 4 oz (112 grm). fresh sliced mushrooms
  • 1-1/2 cups (350 ml) shredded mozzarella cheese
  • Garnish optional:
  • parmesan cheese
  • chopped Italian parsley
  • Preheat oven to 425 degrees (225 C.).
  • In a large skillet, brown ground chuck or italian sausage over medium-high heat; drain.
  • Stir in pasta sauce and sliced mushrooms.
  • In 11 x7" baking dish, evenly spoon 1 cup (225 ml) sauce mixture.
  • Arrange one half package frozen cheese ravioli over sauce mixture.
  • Spoon 1/2 of the remaining sauce mixture over ravioli, then top with 3/4 cup (175 ml) cheese.
  • Repeat layering, ending with sauce mixtue.
  • Cover with aluminum foil and bake for 30 minutes or until ravioli are done.
  • Remove foil, top with remaining cheese and bake an additional 5 minutes.
  • Let rest for 5 minutes before serving.
  • Garnish, if desired, with grated parmesan cheese and chopped fresh parsley.
This dish is wonderful when served with a salad and fresh baked Italian Bread (bread machine mixes work well here; are delicious and great timesavers too).....CIAO!!!!!

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