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Hands-on Time
25 Mins
Total Time
1 Hour
Yield
Makes 6 to 8 servings

How to Make It

Step 1

Preheat oven to 375°. Cook Italian sausage in a skillet over medium heat, stirring often, 10 minutes or until sausage crumbles and is no longer pink; drain well. Stir pasta sauce into sausage.

Step 2

Chop spinach, and toss with pesto in a bowl.

Step 3

Spoon one-third of sausage mixture (about 1/2 cup) into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining sausage mixture.

Step 4

Bake at 375° for 30 minutes. Sprinkle with shredded cheese, and bake 5 to 8 minutes or until hot and bubbly.

Step 5

Note: We tested with Buitoni Pesto With Basil.

Step 6

Try This Twist!

Step 7

Shrimp-and-Ravioli Lasagna: Omit Italian sausage. Substitute 1 (15-oz.) jar Alfredo sauce for pasta sauce. Stir 1/4 cup vegetable broth* into Alfredo sauce. Proceed with recipe as directed, sprinkling 1 lb. peeled, coarsely chopped cooked shrimp over first layer of ravioli. Sprinkle with 1/8 tsp. paprika before serving. Hands-on time: 20 min., Total time: 55 min.

Step 8

*Chicken broth may be substituted.

Step 9

Note: We tested with Bertolli Alfredo Sauce with Aged Parmesan Cheese.

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