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Worth It Lasagna Recipe

Worth It Lasagna Recipe

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 YIELD: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).

Reviews for Worth It Lasagna

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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 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."

Reviewed Oct. 29, 2010

"This is super lasagna dish! The ravioli was very tasty and I think the raisins gave this dish a boost of flavor. Followed the recipe exactly and it turned out like the picture. I will make this dish again."

Reviewed Jun. 30, 2010

"I put it in a 3 quart baking dish with a cover and also used cottage cheese instead of the ricotta."

Reviewed Jul. 13, 2009

"This is out of this world good. Hands down the best I have ever had. No other lasagna tastes good now that I have had this one! It has such unique flavors and the wine and raisins add such awesome flavor. I will admit I was unsure of putting raisins in my lasagna, but I am so glad I followed the recipe and did, because they ended up adding so much to the dish. So for those of you making this, DONT leave the raisins out....I know it seems ughhh but trust me it makes the dish really good. I also halved everything because I was only making one 9x13."

Reviewed Apr. 9, 2009

"this is Great Lasagna, I found a new way of making lasagna. the sauce is worthy of eating alone. ravioli was an unexpected treat. I used roma tomatoes because they were in season. I did question the raisins but they added a level of flavor."

Reviewed Jul. 8, 2008

"This is really good. I especially love the ravioli instead of lasagna noodles. The sauce is so wonderful. Since the kids didnt like it, the next time I make it I wont use as much ricotta cheese. I may try mozzarella instead. Im sure theyd love it then."

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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.