(heavily modified from http://www.chefboyardee.com/recipes-Ravioli-Lasagna-5616)
- 2 cans (15 oz each) Chef Boyardee® Beef Ravioli
- 1-1/2 teaspoons dried Italian seasoning
- 1 cup 1% low-fat cottage cheese
- 1 egg
- 3 cups mozzarella/provolone blend shredded cheese, divided
Combine cottage cheese, egg, Italian seasoning, and 1 cup of shredded cheese in a small bowl.
Spread one can of ravioli in the bottom of the dish. Top with half of the cottage cheese mixture and 1 cup of shredded cheese. Repeat layers.
Bake 15 minutes or until hot and bubbly.
(If your family isn’t opposed to vegetables in their lasagna, the original recipe calls for spinach and diced tomatoes to be layered in)
Notes for next time: Drain the cottage cheese to hopefully make the lasagna less soupy