Sausage & Ravioli Lasagna

Teresa Logiotatos

By
@Tlogo22

This recipe came out of a Southern Living Magazine. I used Barilla pasta sauce and Buitoni Pesto and Ravioli. My daughter who has been a picky eater all her life liked this dish.


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Serves:

6 to 8

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

1
Preheat 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.
2
Chop spinach and toss with pesto in a bowl.
3
Spoon 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.
4
Bake at 375 degrees for 30 minutes. Sprinkle with shredded cheese, and bake 5 to 8 minutes or until hot and bubbly.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Pasta
Regional Style: Italian
Hashtags: #sausage, #lasagna, #ravioli