This recipe is adapted from one I saw on a package of Rosetto frozen cheese ravioli noodles. I thought it was a genius idea, using noodles with ricotta cheese already inside to make lasagna. I made it my own by using my own sauce, and have never made lasagna any other way since. If this sauce isn't your thing, use your own. It's not a quick recipe, but it is pretty easy to make.
1Brown ground beef in 2 quart saucepan, drain. Add chopped onions and garlic, cook until onions are translucent.
2Add tomato paste, then fill empty can twice with water, add. Stir until combined.
3Add salt, oregano, basil and pepper, stir until combined.
4Bring to a boil, turn down to simmer. Cover and simmer for 20 minutes. Uncover and simmer 10 more minutes.
5While sauce is simmering, bring 3 quarts water to a boil in a large pot. Add ravioli noodles. Cook until noodles rise to the top. Drain.
6Spray a 13 x 9 glass pan with cooking spray. Arrange pans of noodles and sauce nearby for easy assembly. Take cheese out of fridge. Preheat oven to 350.
7Ladle 1/3 of the sauce onto bottom of pan. Cover sauce with 1/2 of the noodles, arranged in a rectangle. Cover noodles with 1/3 more sauce, sprinkle 1/2 of the mozzarella on top. Add one more layer of noodles and the remaining sauce.
8Bake for 30 minutes at 350. During last ten minutes, take pan out, sprinkle with remaining cheese, then return to oven for remaining ten minutes.
9Remove from oven, let cool slightly. Cut into squares. Serves 6-8, depending on size of squares/how hungry you are..