Ravioli Lasagna
Lasagna is a great comfort food, but it can take a long time to make, and it is always too much for two people. I had a bag of fresh spinach ravioli in the refrigerator. I used my favorite jar sauce, so this was quick and easy to prepare. The raviolis are the perfect size to layer in an 8 x 8 pan, which made enough lasagna for 4 servings.
Ingredients
1 pound ground Italian sausage
32 ounces your favorite pasta sauce
20 ounces fresh spinach and cheese ravioli
15 ounces ricotta cheese8 ounces shredded mozzarella cheese
Directions
In a large saute pan, over medium heat, add ground sausage. Cook, breaking up with a spoon, until meat is browned and crumbled.
Add sauce to meat mixture. Stir until sausage and sauce are combined. Reduce heat to low and simmer, covered, for one hour.
Spread 3/4 cup of meat sauce in the bottom of an 8 x 8 baking dish. Spread sauce so it covers the bottom of the pan.
Place 9 raviolis in the bottom of the pan. Spread 1/3 of sauce on raviolis. Make sure they are completely covered. Spread 1/2 of ricotta cheese on top of sauce. Sprinkle 1/4 cup of mozzarella on top of ricotta cheese.
Place 9 raviolis on top of cheese. Spread 1/3 cups of sauce on raviolis. Make sure they are completely covered. Spread remaining ricotta cheese on top of sauce. Sprinkle 1/4 cup of mozzarella on top of ricotta cheese.
Place 9 raviolis on top of second layer of lasagna. Spread remaining sauce on raviolis. Make sure they are completely covered. Sprinkle remaining mozzarella on top of sauce. Sprinkle remaining parmesan on top of mozzarella.
Cover with aluminum foil. Bake at 350 for 30 minutes. Remove foil. Top with remaining mozzarella cheese. Bake, uncovered, for another 20 minutes.
Let stand for at least 30 minutes before cutting it into squares.