Individual Ravioli Lasagnas

I love making individual dinner portions, especially when I think we won't finish an entire casserole. Lasagna is the perfect example. With just three of us, there's no chance we'll finish an entire tray. When I create individual casseroles, I can freeze what we don't eat - whether it's before or after baking! 

This dish is super simple because you take advantage of store-bought ravioli. When you layer them in the molds, they instantly create layers of pasta and cheese (and if you choose meat ravioli, that would be pasta and meat and cheese!). All you need is sauce and more cheese!

Note: I used the paper baking molds sold at the grocery store and other stores like Target and Michael's. You can use whatever shape you want - I happened to have the round molds handy. 

Individual Ravioli Lasagnas 

1 package refrigerated ravioli (about 9-10 ounces), cheese or meat, I used 4 cheese
1 1/2 cups marinara sauce, or more if desired
1 1/2 cups shredded mozzarella, or more if desired
1/4 cup grated parmesan cheese

Preheat the oven to 400 degrees. 
Cook the ravioli according to the package directions. Drain. 
Arrange some of the ravioli in the bottom of your baking dishes or molds, enough to cover the bottoms. Top the ravioli with some of the sauce and then some of the mozzarella. Repeat layers one or two more times, depending on the height of your mold, ending with sauce and mozzarella. Sprinkle the parmesan over top. 
Transfer the molds to a baking sheet and cover the whole pan with foil. Bake for 15 minutes. Uncover and bake for 5 to 10 more minutes, until the tops are golden and bubbly.

Serves 4-6