{"id":36019,"date":"2017-08-31T18:00:19","date_gmt":"2017-08-31T23:00:19","guid":{"rendered":"http:\/\/the2seasons.com\/?p=36019"},"modified":"2017-08-03T18:10:23","modified_gmt":"2017-08-03T23:10:23","slug":"ravioli-vegetable-lasagna-revisited","status":"publish","type":"post","link":"http:\/\/the2seasons.com\/?p=36019","title":{"rendered":"Ravioli Vegetable Lasagna – Revisited"},"content":{"rendered":"

Since fall and cooler weather are right around the corner, we decided to revisit a comfort food for this first day of September.\u00a0 Even though it is technically still summer, and this is a holiday week-end, put this one in your file to make later this month.\u00a0 This is one of our favorite recipes, and we have made it over and over.\u00a0 Be sure to put this one in your rotation.<\/p>\n

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If you have never made one of our recipes, that streak might end today.\u00a0\u00a0 I found this ravioli vegetable lasagna in Paula Deen’s magazine, and it is delicious.\u00a0 I made it for some out of town company, and they loved it as much as I did.\u00a0 Now, this is a veggie dish, but you could easily add ground beef to the marinara sauce, if necessary.\u00a0 That being said, this is a hearty, filling casserole that will fill you up and satisfy those taste buds even without meat.\u00a0 This ravioli vegetable lasagna makes a lot and could easily feed a crowd.\u00a0 I cut the recipe in half and still had enough for dinner one evening and leftovers the next day.<\/h3>\n

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\"Ravioli<\/p>\n

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