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Sausage-and-Ravioli Lasagna

Sausage-and-Ravioli Lasagna

"Make this dish once, and you'll have it down," says Marion McGahey, Assistant Food Editor. "Keep the ingredients on hand, and you'll be ready to assemble when the craving for Italian hits."

Southern Living JANUARY 2010

  • Yield: Makes 6 to 8 servings
  • Hands-on: 25 Minutes
  • Total: 1 Hour

Ingredients

  • 1/2 pound ground Italian sausage
  • 1 (24-oz.) jar tomato-and-basil pasta sauce
  • 1 (6-oz.) package fresh baby spinach, thoroughly washed
  • 1/2 cup refrigerated pesto sauce
  • 1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
  • 1 cup (4 oz.) shredded Italian six-cheese blend

Preparation

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.

2. Chop spinach, and toss with pesto in a bowl.

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.

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

Note: We tested with Buitoni Pesto With Basil.

Try This Twist!

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.

*Chicken broth may be substituted.

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

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Sausage-and-Ravioli Lasagna Recipe

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