Ravioli Lasagna

This was a great recipe! I loved the individual portions. I served them on plates and they weren't as pretty, so next time, I think I may serve it directly from the ramekin. Also, I made 5 with the recipe that called for 6. You have to be careful on portioning out the sauce, it goes quickly. I actually added more canned sauce for the top, but I think if I do better next time as I make them, I won't have to do that. Yummy dish with salad and bread!

1/4 cup olive oil
2 cups onion, chopped
1 Tablespoon garlic, minced
1 Tablespoon tomato paste
6 cups (2 lb.) Roma tomatoes, seeded, chopped
1/4 cup fresh basil, thinly sliced
10 oz. frozen chopped spinach, thawed and squeezed dry
1 cup mozzarella cheese, shredded
1 cup cottage cheese
1 teaspoon dried oregano leaves
1 egg
Pinch of nutmeg
1 package (20 oz.) fresh four cheese ravioli
1 package (3.5 oz.) sliced pepperoni
6 Tablespoons Parmesan cheese, shredded

Heat olive oil in a large saucepan over medium-high heat. Add onion and sauté 2 minutes. Stir in garlic and tomato paste; sauté one minute more. Add tomatoes, reduce heat, and simmer 10 minutes, stirring often.

Puree in a food processor or blender with basil and season to your liking with salt and pepper.

In a separate bowl combine spinach, mozzarella, cottage cheese, oregano leaves, egg and nutmeg.
Coat six 10-oz. ramekins with nonstick spray. If you don't have this size ramekin, use a 9" square baking pan instead. Spread 2 Tablespoons tomato sauce on the bottom of each ramekin. Arrange 5 ravioli on the sauce, overlapping slightly. Top with 2 moreTablespoons of the sauce and 7 slices of pepperoni. Spoon 1/2 cup spinach mixture over the pepperoni, then top with 5 more ravioli. Finally, spread with an additional 2 Tablespoons sauce.

Coat one side of six small sheets of foil with cooking spray. Tightly wrap each ramekin in foil, coated side down. Place them on a baking sheet lined with foil, and bake for 30 minutes in a 400 degree oven. Let stand, wrapped, 15 minutes to cool slightly and set up. Remove foil.

Unmold ramekins by running a pairing knife around each, then inverting onto serving plates. Sprinkle with Parmesan before serving.