"Quilting" Lasagna

Okay, the weather is starting to cool down and it's time to bring on the comfort food. And what fills that bill? Of course, lasagna! But not any lasagna--this one you can make ahead in no time flat and pop into the oven when you finish your sewing for the day. Add a green salad and garlic bread (and wine!) and you have a delicious family dinner.

The recipe will give you the older version and the speedy method in parentheses.

12-14 oz. Italian turkey or pork sausage-about five links (or 1 lb. ground beef)
One half green pepper and one half onion, chopped (or the equivalent of frozen peppers and onions, thawed)
1 tbsp. fresh basil (or dried to taste)
1/2 tsp. black pepper (or to taste)
One jar (26 oz.) spaghetti sauce
One pkg. (30 oz.) large frozen square cheese ravioli, thawed
One to 1 1/2 cups shredded mozzarella cheese
2 tbsp. grated Parmesan cheese

Heat your oven to 375 degrees. Grab a shallow 2-qt. baking dish and spray VERY lightly with Pam. Meanwhile, over medium heat cook the sausage or ground beef, peppers and onions until cooked. Remove from heat; stir in basil and pepper.

Spread about a cup of sauce in the bottom of the baking dish. Top with a layer of 12 ravioli, the meat mixture, then the cheese. Top with another cup of sauce, and make another layer. Top with remaining sauce and cheese. Cover with a piece of foil sprayed with Pam.

Bake on a cookie sheet lined with foil (to catch any splatters) for about an hour. Uncover and sprinkle with the Parmesan cheese and bake for an additional five minutes until golden and bubbly. Let stand for 15 minutes to set before serving six hungry appetites!