Ravioli Lasagna Bake

Ravioli Lasagna Bake 1 lb. lean ground beef 1 onion, finely chopped 1 carrot, finely chopped 3 cloves garlic, minced 1 jar (24 oz.) spaghetti sauce 1/2 cup red wine or water * 1 large package of spinach cheese ravioli, uncooked 1 tub (8 oz.) philadelphia italian herb cooking creme 1/2 cup milk 1-1/2 cups Italian or Mozzarella Cheese shredded 2 Tbsp. Grated Parmesan Cheese coconut cooking spray or whatever you use... *Note* alcohol will cook out of the wine and add a nice flavor, use a red wine that you'd serve with the meal. HEAT oven to 350ºF. For the ease of chopping I threw my onion, carrot and garlic into the food processor and chopped everything together. This makes it small and undetectable for picky eaters. Brown meat with processed vegetables in large skillet sprayed with cooking spray on medium-high heat. Once mixture is browned add wine/water and simmer for approximately 5 min stir to coat mixture if using wine then add spaghetti sauce and simmer another 5 min., stirring occasionally. Spread half the meat sauce onto bottom of 9x13 baking dish sprayed with cooking spray; cover with half the ravioli. Whisk cooking cream and milk until blended; spread over ravioli. Top with layers of 3/4 cup shredded cheese, and remaining ravioli, meat sauce and cheeses; cover. BAKE 50 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve. *Note* Spray foil with cooking spray so cheese doesn't stick