Reuben Ravioli Lasagna recipe

Source: Priscilla Yee, Concord, California, first-place winner, Steinfeld's Sauerkraut Recipe Contest, 2004

Makes 4 servings.

Dressing:
1 cup light mayonnaise
2 tablespoons sweet pickle relish
2 tablespoons bottled chili sauce (see note)
1 tablespoon finely chopped onion
1 tablespoon chopped fresh parsley

Lasagna:
1 1/2 cups sauerkraut, drained and squeezed dry (divided)
1 (16 ounce) package frozen square cheese ravioli, thawed (divided)
1/3 cup sliced green onion, including part of the green, plus additional, if desired, for garnish
6 ounces corned beef, cut into 1/2-inch cubes
1/4 teaspoon caraway seeds
1 1/2 cups shredded Swiss cheese (about 6 ounces, divided)

Heat oven to 350 degrees F.

To make dressing: Combine mayonnaise, relish, chili sauce, onion and parsley; mix well.

To make lasagna: Spray an 8-inch square baking pan with nonstick cooking spray. Spread half of the sauerkraut and 1/3 cup of dressing on the bottom of the pan. Arrange half the ravioli on top and sprinkle with remaining sauerkraut, green onion, corned beef, caraway seeds, 1/3 cup dressing and half the cheese. Top with remaining ravioli, dressing and cheese.

Bake for 30 to 35 minutes or until hot and bubbly. Garnish with additional sliced green onion, if desired.

NOTE: Not Asian hot chili sauce; use the kind served with shrimp cocktail.