Ravioli Lasagna Pie

1 pound 90/10 ground beef

2 cups seasoning mix – onions, celery, bell peppers, parsley, garlic  (I used Guidry’s Creole Blend)
1/3 cup of water

1 tablespoon Amore' Tomato Paste

1 jar low sodium prepared tomato sauce (I used Sal & Judy’s Heart Smart Roasted Garlic)

1 22 oz. package Louisa  Ricotta Mini Ravioli

7 slices Sargento Reduced Sodium Colby-Jack Cheese

1 tomato

Green onions

Garlic powder

Onion powder

Cayenne pepper

Parsley flakes

Prepare the ravioli according to package directions.  Preheat oven to 325 degrees.  Using a large pot, saute the seasoning mix in 1/3 cup of water until the onions are clear.  Add the ground beef, brown, then remove excess oil.  Stir in 1 tablespoon tomato paste, add the tomato sauce and season to your taste with the garlic powder, onion powder, cayenne pepper and parsley flakes.  Cook on low for about 10 minutes.

Cut tomato into 12 thin slices.

Spoon 1/6 of the meat sauce in a 9 inch round baking dish.  Layer 1/3 of the ravioli, then 1/6 of the meat sauce.  Top with 2 1/3 slices of cheese and 4 thin slices of tomato.  Bake for 20 minutes.  Sprinkle with 1 tablespoon of green onions.

Much to my surprise this recipe made three 9 inch round baking dishes.  12 servings, which contain approximately 13% sodium.