I didn't have some of the ingredients so I improvised.
I had a frozen Bridgestone 3 pack - and slightly thawed 2 loaves, cut in 1" ovals, and then quartered them. They needed to rest on the sideboard for about 15 minutes as I melted 1 stick of butter, added 1 teaspoon of garlic powder, 1/2 teaspoon onion powder, 1/8 teaspoon salt, a bit of parsley, some black pepper, and 1 tablespoon of Italian seasoning. Put all of it in a big enough bowl to add the bread slowly and coat it thoroughly without letting it stick together.
Next sprinkle slowly 2/3 c parmesan - we had a fresh combo of Romano
and Parmesan on hand - and coat, and turn into a 9x13 lasagna pan coated with cooking spray.Cover with saran wrap that is sprayed with cooking oil and let rise for 2 1/2 hours on the counter.
The recipe calls for 350 for 25 minutes, but it took longer for these - 30 minutes or just slightly more, and an additional several minutes under the broiler because the sides browned well but not the center.
The Ravioli casserole is a snap. Make your favorite spaghetti sauce (with or without meat), buy fresh or frozen ravioli (2 standard packs) and cook following instructions on the bag. You want them cooked al dente, meaning cooked about 2/3rds of the way, and drain and rinse. Shred 8 ozs or more of your favorite cheese - we use Parmesan and Romano always, and layer:A little meat sauce on the bottom, then half the raviolis, cheese and sauce, and repeat. Save back 4 noodles and some cheese for the top. Cook 350 for 45 minutes until heated through. It is great to freeze as we did and just thaw in a 325 oven for 3 hrs, or make ahead and refrigerate for next day dinner parties.
