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Sausage Ravioli Lasagna Recipe

Sausage Ravioli Lasagna Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 35 min. + standing YIELD:8 servings

Ingredients

  • 1 package (25 ounces) frozen cheese ravioli
  • 1-1/2 pounds bulk Italian sausage
  • 1 container (15 ounces) ricotta cheese
  • 1 large 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

  • 1. Cook ravioli according to package directions.
  • 2. Meanwhile, preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain. In a small bowl, combine ricotta cheese, egg, basil and Italian seasoning; set aside. Drain ravioli.
  • 3. Spoon 1-1/3 cups spaghetti sauce into a greased 13x9-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.
  • 4. Cover and bake 30 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Yield: 8 servings.

Nutritional Facts

1 serving equals 609 calories, 31 g fat (14 g saturated fat), 115 mg cholesterol, 1,608 mg sodium, 47 g carbohydrate, 4 g fiber, 32 g protein.

Reviews for Sausage Ravioli Lasagna

Sort By :
MY REVIEW
Reviewed Nov. 5, 2014

"Nice one"

MY REVIEW
Reviewed May. 18, 2014

"I used 2lbs of sausage, and 2, 24oz jars of spaghetti sauce. This was very good and I will make it again!"

MY REVIEW
Reviewed May. 14, 2014

"This was very easily put together and tasted great!"

MY REVIEW
Reviewed Apr. 8, 2014

"add garlic and onions when cooking meat"

MY REVIEW
Reviewed Apr. 7, 2014

"Family really liked this. I used turkey Italian sausage."

MY REVIEW
Reviewed Jul. 29, 2013

"This recipe was good the first time but didn't have as much meat as my family likes so the second time I added some kielbasa and it made all the difference, even improved the flavor!"

MY REVIEW
Reviewed May. 14, 2013

"Thought this was a pretty good recipe. Pretty standard, seen it done before. I felt this recipe was appealing since it was nice and simple. Would make again if I wasn't feeling like plain ol spaghetti!"

MY REVIEW
Reviewed Dec. 18, 2012

"Loaded with calories, but a great indulgence. Usually my husband rates my new cooking endeavors as "Eh, it's ok." But this one got two thumbs up and "keeper" status."

MY REVIEW
Reviewed Dec. 17, 2012

"This was a nice alternative to lasagna. Came together quickly on a week night."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.