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