3-1/2 cups spaghetti sauce
1 package (25 ounces) frozen cheese ravioli, cooked and drained
2 cups (16 ounces) 4% cottage cheese
4 cups (16 ounces) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Spread 1/2 cup of spaghetti sauce in an ungreased 9x13 baking dish. Layer with half of the ravioli, 1-1/4 cups of sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Let stand for 5-10 minutes before serving. Yield: 6-8 servings.
Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Let stand for 5-10 minutes before serving. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 cup) equals 553 calories, 25 g fat (14 g saturated fat), 96 mg cholesterol, 1,294 mg sodium, 48 g carbohydrate, 3 g fiber, 34 g protein.
This was basically a meatless lasagna. And we all liked it! Even Brandon! "Mmm. Good loodles."
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