Ravioli Lasagna

By michaelmeiner

Ingredients

• 2 Tablespoons olive oil
• 1 medium onion -- chopped
• 3 cloves garlic -- minced
• salt and pepper
• 1 1/2 teaspoons oregano
• 1 28 ounce can whole tomatoes
• 1 28 ounce can crushed tomatoes
• 2 pounds ravioli
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

Details

Servings 1

Preparation

Step 1

Preheat ovent o 425. Heat oil in large saucepanover medium heat. Add onion and garlic and season with salt and pepper. Saute, stirring occasionally, until softened, about 5 minutes. Add oregano and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up the tomatoes with a spoon, until sauce is thickened and reduced to about 5 1/2 cups, about 20 to 25 minutes.

Meanwhile, cook the ravioli in a large pot of boiling water just until they float to the top. Drain and return to the pot.

Toss the sauce with the ravioli. Pour into 9 x 13 inch dish and sprinkle with the cheeses. Bake until golden, 20 to 25 minutes.