Ravioli Lasagna
This Ravioli Lasagna recipe features layers of cheese ravioli, meat sauce, shredded cheese, and ricotta. Serve with cheesy garlic bread and a salad for an easy weeknight dinner.
Servings: 9 people
Calories: 603kcal
Ingredients
- 1 pound mild pork sausage
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- 2 jars marinara sauce 24-ounce each
- ¼ teaspoon salt optional
- 24 ounces cheese ravioli chilled or frozen
- 15 ounces Ricotta Cheese
- ½ cup shredded parmesan cheese
- 2 ½ cups shredded Mozzarella or Provolone cheese
- Fresh basil for garnish.
Instructions
- Preheat the oven to 350 degrees
- Spray a 9x13 pan with non-stick cooking spray and set aside.
- In a medium skillet over medium heat, brown the sausage and break into small pieces. (You may need to add a splash or two of vegetable oil if it sticks too much.)
- Once browned, add in the Italian seasoning, black pepper and the marinara sauce.
- Stir to mix and simmer on low for 3-5 minutes. Taste and if it needs salt, add the ¼ teaspoon of salt. Otherwise, omit.
- Add 1/3 of the meat sauce to the bottom of the 9x13 pan.
- Add a layer of Ravioli on top of the meat sauce.
- Add 1/3 of the Ricotta to the top of the ravioli. (Don’t worry if it looks skimpy, it will all melt together.)
- Add 1/3 of the shredded Mozzarella to this layer.
- Repeat this process for the next two levels ending with shredded cheese.
- Cover tightly with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes or until the cheese is melted and the lasagna is bubbling.
- Allow to cool and set up before serving with fresh minced basil and a sprinkling of fresh parmesan.
Nutrition
Calories: 603kcal | Carbohydrates: 34g | Protein: 33g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 1176mg | Potassium: 208mg | Fiber: 2g | Sugar: 2g | Vitamin A: 507IU | Vitamin C: 0.4mg | Calcium: 344mg | Iron: 9mg