sausage & ravioli lasagna

Recipe by
Teresa Logiotatos

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.

yield 6 to 8
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For sausage & ravioli lasagna

  • 1/2 lb
    ground italian sausage
  • 1 (24 oz.) jar
    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

How To Make sausage & ravioli lasagna

  • 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.

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