Lazy Lasagna

 1 or 11/2 lbs. ground beef

1/2 tsp. salt

1/4 tsp. pepper

1 jar pasta sauce (I used Hunts Garlic & Herb.)

1/2 to 1 cup water

1 (20 - 25) oz. package refrigerated or frozen cheese ravioli

2 cups shredded Italian blend cheese

Preheat oven to 400. Brown ground beef in a large skillet and drain. Return to heat and add salt and pepper, mix well. Stir in pasta sauce and water; bring to a boil. Cook 1 - 2 minutes, stirring occasionally. In a greased 9x13 pan, layer half the ravioli, half the beef mixture and half the cheese. Repeat with the remaining ravioli, beef mixture and cheese. Cover with foil and bake 15 or 20 if using frozen ravioli. Uncover and continue baking until sauce is bubbly and pasta is tender, approximately 15 - 20 minutes.

Kaydi's Edible Cookie Dough

 3/4 cup flour

1/4 cup sugar

1/4 cup brown sugar

1/3 cup chocolate chips

1/4 cup (1/2 stick) melted butter or margarine

sprinkle of salt and vanilla extract

Mix together and add a splash of milk for desired consistency.

Lazy Pot Lasagna

20 oz. four cheese ravioli

24 oz. pasta sauce

4 c. shredded mozzarella cheese

1 lb. cooked ground beef or Italian sausage

Spray the inside of a 6-quart crock-pot with non-stick cooking spray. Pour 1/2 of the jar of pasta sauce in the crock-pot. Spread 1/2 of the frozen ravioli on top of the sauce. Spread 1/2 of the cooked meat over the ravioli. Spread 2 cups of cheese over the meat. Repeat these steps one more time, making two layers in the slow cooker. Cover and cook on HIGH for 1 hour 45 minutes or LOW for 3 hours 30 minutes or until done.