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Worth It Lasagna

Worth It Lasagna
I break out this lasagna recipe whenever I need to feed a crowd. It has such an abundance of tasty ingredients. Often, I'll serve one pan to guests and freeze the other for a family meal later.
24 ServingsPrep: 1 hour Bake: 55 min. + standing

Ingredients

  • 2 jars (24 ounces each) meatless spaghetti sauce
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1/2 cup Burgundy wine
  • 2 tablespoons brown sugar
  • 3 garlic cloves, minced
  • 2 pounds Italian turkey sausage links, casings removed
  • 3/4 cup raisins
  • 2 teaspoons Italian seasoning
  • 1-1/2 pounds sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 eggs, lightly beaten
  • 2 cartons (15 ounces each) ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup grated Parmesan cheese
  • 2 packages (24 ounces each) frozen cheese ravioli, thawed
  • 1 cup shredded Parmesan cheese
  • 18 slices provolone cheese, cut in half
  • 6 cups (24 ounces) shredded Monterey Jack cheese
  • 5 large tomatoes, sliced

Directions

  • In a Dutch oven, bring first five ingredients to a boil. Reduce heat;
  • simmer, uncovered, for 20 minutes or until desired thickness is
  • achieved, stirring often.
© Taste of Home 2013

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Worth It Lasagna (continued)

Directions (continued)

  • In a large skillet, cook sausage over medium heat until no longer
  • pink; drain. Stir in raisins and Italian seasoning; add to sauce. In
  • the same skillet, saute mushrooms and onion until moisture has
  • evaporated. Stir into sauce. In a large bowl, combine the eggs,
  • ricotta, spinach and grated Parmesan cheese; set aside.
  • In each of two greased 13-in. x 9-in. baking dishes, layer with 1-1/3
  • cups sauce, half of a package of ravioli, 1-1/3 cups sauce, 1/4 cup
  • shredded Parmesan cheese, six half slices of provolone cheese, 1 cup
  • Monterey Jack cheese and 2-1/2 cups spinach mixture.
  • Top each with six half slices of provolone cheese, 1 cup Monterey
  • Jack cheese, 1-1/3 cups sauce, remaining ravioli and sauce, 1/4 cup
  • shredded Parmesan cheese, six half slices of provolone cheese,
  • sliced tomatoes and remaining Monterey Jack cheese (dishes will be
  • full).
  • Cover and bake at 375° for 45 minutes. Uncover; bake 10-15
  • minutes longer or until a thermometer reads 160°. Let stand 15
  • minutes before serving. Yield: 2 casseroles (12 servings each).
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