Lazy Ravioli
By: Sarah Donnell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/2 pounds Lean ground beef
1 1/2 cups Chopped onion
1 1/2 cups Coarsely chopped fresh mushrooms
1 Garlic clove, minced (or 1/4 tsp. powder)
5 1/2 ounces Tomato paste
7 1/2 ounces Tomato sauce
1 cup Hot water
1 tablespoon Beef bouillon powder
1 1/2 teaspoons Parsley flakes
1 1/2 teaspoons Dried sweet basil
3/4 teaspoon Granulated sugar
1/4 teaspoon Dried whole oregano
1/4 teaspoon Dried thyme
1/2 teaspoon Salt
1/4 teaspoon Pepper
10 ounces Frozen chopped spinach, cooked and drained
1 lrg egg, fork-beaten
 cup Dry bread crumbs
1 tablespoon Parsley flakes
1 cup Grated medium or sharp Cheddar cheese
1/8 teaspoon Garlic salt
1/8 teaspoon Ground nutmeg
8 Lasagne noodles, broken in half
4 quarts Boiling water
1 tablespoon Salt
Cooking oil (optional)
1 cup Grated part-skim mozzarella cheese

Preparation

1 Scramble-fry ground beef, onion, mushrooms and garlic in large non-stick frying pan until beef is no longer pink. Drain. Return to frying pan. 2 Add next 11 ingredients. Stir. Bring to a boil. Cook, uncovered, until thickened. 3 Combine next 7 ingredients in small bowl. Mix. 4 Cook noodles in boiling water, second amount of salt and cooking oil for 14 to 16 minutes until tender but firm. Drain. Rinse with cold water. Drain well. 5 Arrange layers in ungreased 4 quart casserole or small roaster as follows: 1/2 of beef mixture, 1/2 of noodles, all of spinach mixture, remaining noodles, remaining beef mixture 6 Layer all of the mozzarella cheese on top and cover. Bake in a 350 F oven for about 45 minutes.