Ravioli Lasagna Rustico - cooking recipe

Ingredients

3 (10 ounce) packages ravioli, in refrigerator section
1 (25 ounce) jar vodka pasta sauce
1 (25 ounce) jar creamy tomato basil pasta sauce
1 (24 ounce) carton ricotta cheese
1 lb shredded mozzarella cheese
1/2 cup shredded parmesan cheese
3 eggs, beaten lightly
1 tablespoon dried Italian seasoning
1 tablespoon dried basil
1 tablespoon dried oregano
salt
pepper

Preparation

Mix ricotta cheese, 2/3 of pkg of mozzarella cheese, 1/4 cup of parmesano cheese, eggs, seasonings and salt and pepper together in large bowl until well blended.
Spray lasagna pan with olive oil spray (I use a 2.2 quart pan). Spread 1/2 cup of vodka pasta sauce in bottom of pan. Layer ravioli evenly in pan.
Spread cheese mixture over ravioli until covered. Spread vodka pasta sauce and creamy tomato basis sauce over cheese until covered. Continue layering ravioli, cheese mixture and sauce, ending with ravioli.
Spread remaining mozzarella cheese and parmesano cheese over last layer of ravioli. Spread pasta sauce evenly over top.
Let rest for 30 minutes. Bake in 350 degree oven for 30-40 minutes, til bubbly and knife inserts easily into center. Remove from oven and let set for 5 minutes before serving.
Be sure to put an aluminum foil covered cookie sheet on the oven rack under the lasagna to catch any bubble overs.
Preparation time includes lasagna resting time before baking.