Ravioli 'Lasagna' with a Chunky Red Sauce

Partially cook 1# spinach-cheese ravioli. Drain in a colander and rinse with cold water.

Put a couple tablespoons of the red sauce and half the ravioli in a 8"x12"x2" glass baking pan. Top with half the remaining sauce, then half of the cheese mixture.

Repeat with another layer of ravioli, sauce and cheese.

Red Sauce:
5oz. lean beef stew meat
2T single source EVOO

Finely chop the meat and sauté it in the oil until browning. Add the well chopped vegetables shown in the pan, and cook them until almost tender. Transfer this to a bigger pot. Pour in the sauce, add 1t sugar, and simmer 5-10 minutes.

Cheese Mixture:

1+c cottage cheese
1 big clove fresh garlic
1 lg. fresh egg
1t garlic salt
1t black pepper
1t Italian seasoning

8oz. havarti cheese - cut in tiny pieces.

Using an immersion blender, blend the first group of ingredients until smooth. Stir in the well chopped cheese. Once layered, sprinkle a little dry dill on top. (photo was taken before baking) Bake 30 minutes at 375°, or until everything is bubbling and the top is lightly browning. Cool a while before cutting. . .Lin