Sausage-and-Ravioli Lasagna

Name: Sausage-and-Ravioli Lasagna
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 170 grams package fresh baby spinach, thoroughly washed; 709 grams package frozen cheese-filled ravioli (do not thaw); 227 grams ground Italian sausage; 113 grams cup shredded Italian six-cheese blend; 118 milliliters refrigerated pesto sauce; 680 grams tomato-and-basil pasta sauce

You can never have too many Mediterranean recipes, so give Sausage-and-Ravioli Lasagnan a try. This recipe makes 8 servings with 553 calories, 24g of protein, and 29g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of baby spinach, tomato-and-basil pasta sauce, ground sausage, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a main course.

Instructions

Preheat oven to 37

Equipment you will use

Oven

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.

Ingredients you will need

Sausage

Pasta Sauce

Equipment you will use

Frying Pan

Chop spinach, and toss with pesto in a bowl.

Ingredients you will need

Spinach

Pesto

Equipment you will use

Bowl

Spoon one-third 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.

Ingredients you will need

Ravioli

Sausage

Spinach

Equipment you will use

Baking Pan

Bake at 375 for 30 minutes.

Equipment you will use

Oven

Sprinkle with shredded cheese, and bake 5 to 8 minutes or until hot and bubbly.

Ingredients you will need

Shredded Cheese

Equipment you will use

Oven

Note: We tested with Buitoni Pesto With Basil.

Ingredients you will need

Basil

Pesto

Try This Twist!

Shrimp-and-Ravioli Lasagna: Omit Italian sausage. Substitute 1 (15-oz.) jar Alfredo sauce for pasta sauce. Stir 1/4 cup vegetable broth* into Alfredo sauce. Proceed with recipe as directed, sprinkling 1 lb. peeled, coarsely chopped cooked shrimp over first layer of ravioli.

Ingredients you will need

Italian Sausage

Vegetable Broth

Alfredo Sauce

Pasta Sauce

Ravioli

Shrimp

Sprinkle with 1/8 tsp. paprika before serving. Hands-on time: 20 min., Total time: 55 min.

Ingredients you will need

Paprika

*Chicken broth may be substituted.

Ingredients you will need

Chicken Broth

Note: We tested with Bertolli Alfredo Sauce with Aged Parmesan Cheese.

Ingredients you will need

Parmesan

Alfredo Sauce

Equipment

Ingredients

Servings:

170grams

package fresh baby spinach, thoroughly washed 709grams

package frozen cheese-filled ravioli (do not thaw)227grams

ground Italian sausage 113grams

cup shredded Italian six-cheese blend 118milliliters

refrigerated pesto sauce 680grams

tomato-and-basil pasta sauce

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Mazzei Fonterutoli Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.