sausage & ravioli lasagna
Updated on Oct 23, 2014
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.
prep time
15 Min
cook time
40 Min
method
Bake
yield
6 to 8
Ingredients
- 1/2 pound ground italian sausage
- 1 (24 oz.) jar tomato & 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 (4 oz.) cup shredded italian six-cheese blend
How To Make sausage & ravioli lasagna
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Step 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. -
Step 2Chop spinach and toss with pesto in a bowl.
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Step 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.
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Step 4Bake at 375 degrees for 30 minutes. Sprinkle with shredded cheese, and bake 5 to 8 minutes or until hot and bubbly.
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