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Sausage Ravioli Lasagna

Sausage Ravioli Lasagna
Here’s a hearty entree that’ll have guests kissing the cook! You can easily alter it to please any palate—using ground beef or turkey for the sausage or beef ravioli instead of cheese. —Nicole Gazzo, Bondurant, Iowa
8 ServingsPrep: 20 min. Bake: 40 min. + standing

Ingredients

  • 1 package (25 ounces) frozen cheese ravioli
  • 1-1/2 pounds bulk Johnsonville® Ground Sausage
  • 1 container (15 ounces) ricotta cheese
  • 1 egg, lightly beaten
  • 1 teaspoon dried basil
  • 1/2 teaspoon Italian seasoning
  • 2 jars (one 26 ounces, one 14 ounces) spaghetti sauce
  • 2 cups (8 ounces) shredded Italian cheese blend

Directions

  • Cook ravioli according to package directions. Meanwhile, in a large
  • skillet, cook sausage over medium heat until no longer pink; drain.
  • In a small bowl, combine the ricotta cheese, egg, basil and Italian
  • seasoning; set aside. Drain ravioli.
  • Spoon 1-1/3 cups spaghetti sauce into a greased 13-in. x 9-in. baking
  • dish. Layer with half of the ravioli and sausage. Spoon ricotta
  • mixture over sausage; top with 1-1/3 cups sauce. Layer with
  • remaining ravioli and sausage. Spread remaining sauce over top;
  • sprinkle with shredded cheese.
  • Cover and bake at 350° for 30 minutes. Uncover and bake 5-10
  • minutes longer or until cheese is melted. Let stand for 10 minutes
  • before cutting. Yield: 8 servings.
Nutrition Facts: 1 serving equals 609 calories,
© Taste of Home 2013

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Sausage Ravioli Lasagna (continued)

Nutrition Facts: 31 g fat (14 g saturated fat), 115 mg cholesterol, 1,608 mg sodium, 47 g carbohydrate, 4 g fiber, 32 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013