Priscilla, Concord, CA
Serves four.
Dressing:
1 cup light mayonnaise
2 tablespoons Steinfeld’s Sweet Pickle Relish
2 tablespoons chili sauce
1 tablespoon finely chopped onion
1 tablespoon chopped fresh parsley
Lasagna:
1-1/2 cups Steinfeld’s sauerkraut, drained and squeezed dry
1 16-ounce package frozen square cheese ravioli, thawed
1/3 cup sliced green onion
6 ounces corned beef, cut in 1/2 inch cubes
1/4 teaspoon caraway seeds
1 cups shredded Swiss cheese
Heat oven to 350 degrees.
For dressing, combine all ingredients and mix well.
For lasagna, spray an 8 x 8 inch square baking pan with cooking spray. Spread on the bottom of pan half of the Steinfeld’s sauerkraut and 1/3 cup of dressing. Arrange half the raviolis on top and sprinkle with remaining sauerkraut, green onion, corned beef, caraway seeds, 1/3 cup dressing and half the cheese. Top with remaining raviolis, dressing and cheese.
Bake 30-35 minutes or until hot and bubbly. Garnish with additional sliced green onion, if desired.
| 
