Worth It Lasagna Recipe
Worth It Lasagna Recipe photo by Taste of Home

Worth It Lasagna Recipe

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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.
TOTAL TIME: Prep: 1 hour Bake: 55 min. + standing
MAKES:24 servings
TOTAL TIME: Prep: 1 hour Bake: 55 min. + standing
MAKES: 24 servings


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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).
Originally published as Worth It Lasagna in Country Woman January/February 2007, p27

This recipe pairs well with a medium red wine.

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Reviewed Nov. 17, 2012

This is definately worth the work. It is pricey and time consuming... but it is so worth it. I am not a fan of raisins, but I made it exactly how the recipe stated the first time. For me the raisins didn't add anything special so I omitted them after that. Again I am not a fan of raisins. That is the only change I made. I make this at least once a month. Everyone loves it and begs me for the recipe. it has become a mandatory part of our Thanksgiving dinner and basically most other celebrations. I asked my family the one thing they wanted the most for Thanksgiving dinner and everyone of them said this lasagna. And i love that it makes two dishes... you are going to need the second one!!!

Reviewed Mar. 23, 2012

All the family really liked this and had a 2nd helping. I would not add the raisins next time as I didn't feel that they added any special taste. This is expensive to make and does take quite an effort. I didn't have any of the ingredients so had to purchase everything...my bill was $35 and I only purchased enough to make 1 pan!

Reviewed Nov. 20, 2011

This lasagna is the BEST recipe ever! I modified it slightly. I did not use the raisins. I goofed and only had one pound of mushrooms. That really did not make a difference. I also did not add the spinach nor the sliced tomatoes. By accident I bought the shredded cheese mixture that has the parm, mozz, asiago, etc... That turned out to be a great mistake. I also added a pinch of nutmeg to the ricotta.

My husband is not a huge fan of pasta but had three pieces of this and wanted it for lunch and dinner the next day. I shared the other 9 x 13 pan with family and received huge compliments.

This is the only lasagna I will make. It just doesn't get any better than this!

Reviewed May. 17, 2011

Always a hit. Time-consuming to prepare, but the second pan more than compensates.

Reviewed May. 17, 2011

Always a hit. Time-consuming to prepare, but the second pan more than compensates.

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