Sausage & Ravioli Lasagna
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- 1/2 lb
- ground italian sausage
- 1 (24 oz.) jar(s)
- tomato & basil pasta sauce
- 1 (6 oz.)
- package fresh baby spinach, thoroughly washed
- 1/2 c
- refrigerated pesto sauce
- 1 (25 oz.) pkg
- frozen cheese filled ravioli (do not thaw)
- 1 (4 oz.) c
- shredded italian six-cheese blend
1Preheat oven to 375 degrees. 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.
2Chop spinach and toss with pesto in a bowl.
3Spoon 1/3 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.
4Bake at 375 degrees for 30 minutes. Sprinkle with shredded cheese, and bake 5 to 8 minutes or until hot and bubbly.