RAVIOLI LASAGNA

This is a hybrid recipe after I saw a huge pan of Ravioli Lasagna at Costco and thought that's too much  for us I will halve a recipe and make it in a loaf pan! OK remember the name of this blog is More-is-Better and you know just how much a made! The second photo is before baking!

• 1 lb. ground beef (USED 1/3 LB GROUND VEAL, PORK AND BEEF)
• 1/2 sweet onion
• 24 oz. jar marinara
• 2 cloves garlic, minced
• 2 c. ricotta
• 1 large egg
• 1/4 c. freshly grated Parmesan
• 1/4 c. freshly chopped parsley, plus more for garnish
• 1 tsp. garlic powder
• 25 oz. frozen cheese ravioli ( USED BOTH MEAT FILLED AND CHEESE)
• 2 c. shredded mozzarella

1. Preheat oven to 350º and spray a 9”-x-13”baking dish with non-stick spray. Warm a large, deep skillet over medium heat and add ground beef and onion. Brown the beef, crumbling it as it cooks, then drain fat and set aside. Add marinara and garlic, then reduce heat and simmer, 5 minutes.
2. Meanwhile, in a medium mixing bowl, add ricotta, egg, Parmesan, parsley, and garlic powder, stirring to combine. Spoon 1/3 of the meat mixture into the prepared pan and spread across the bottom. Top with a single layer of ravioli, half of the ricotta mixture, and 1/3 of the sauce. Repeat layers, ending in marinara sauce.
3. Sprinkle top with mozzarella and bake, covered, 40 minutes. Remove cover and bake 10 minutes more. Sprinkle with parsley and serve.