Ravioli Lasagna

By charlotteh371

Ingredients

• 1/4 cup olive oil
• 2 cups onion, chopped
• 1 tbsp. garlic, minced
• 1 tbsp. tomato paste
• 6 cups (2 lb) roma tomatoes, seeded, chopped
• 1/4 cup thinly sliced fresh basil
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 1 cup mozzarella cheese, shredded
• 1 cup cottage cheese
• 1 tsp dried oregano
• 1 egg lightly beaten
• pinch of nutmeg
• 1 pkg (20 oz) fresh four cheese ravioli
• 1 pkg (3.5oz) sliced pepperoni
• 6 tbsp. parmesan cheese, shredded

Preparation

Step 1

preheat oven to 400. coat six 10 oz ramekins with nonstick spray.

heat oil in a large saucepan over medium-high heat. add onion and saute 2 mins. stir in garlic and tomato paste; saute 1 mins. add tomatoes, reduce heat, and simmer 10mins, stirring often. puree in a food processor or blender, then stir in basil and season with salt and pepper to taste.

combine spinach, mozzarella, cottage cheese, oregano, egg and nutmeg.

spread 2 tbsp. tomato sauce on the bottom of each ramekin. arrange 5 ravioli on the sauce, overlapping slightly. top with 2 tbsp. sauce and 7 slices pepperoni.

spoon 1/2 cup spinach mixture over the pepperoni, then top with 5 more ravioli. finally, spreac with an additional 2 tbsp. sauce.

coat one side of six small sheets of foil with cooking spray. tightly wrap each ramekin in foil, coating side down. place them on a baking sheet lined with foil, and bake for 30mins. let stand, wrapped, 15mins to cool slightly and set up. remove foil.

unmold ramekins by running a paring knife around each, then inverting onto serving plates. sprinkle each with parmesan before serving.