Ravioli-Sausage Lasagna
Ingrediënten
- 1¼ lb bulk Italian pork sausage
- 1 jar 26 to 28 oz tomato pasta sauce (any variety)
- 1 bag 25 to 27½ oz frozen beef, cheese, chicken and herb, sausage or butternut squash–filled ravioli
- 2½ cups shredded mozzarella cheese 10 oz
- ½ cup shredded Asiago or Parmesan cheese 2 oz
- 2 tablespoons grated Parmesan cheese
Instructies
- In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain.
- In ungreased 13×9-inch (3-quart) glass baking dish, spread ½ cup of the pasta sauce.
- Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli.
- Sprinkle evenly with 1½ cups sausage, 1 cup of the mozzarella and ¼ cup of the Asiago cheese.
- Repeat layers with remaining ravioli, pasta sauce and sausage only.
- Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
- Heat oven to 350°F.
- Bake covered 45 minutes.
- Remove foil; sprinkle with remaining 1½ cups mozzarella and ¼ cup Asiago cheese and the grated Parmesan cheese.
- Bake 15 to 20 minutes longer or until cheese is melted and lasagna is hot in center.
- Let stand 10 minutes before serving.
Notes / Tips / Wine Advice:
Quick Variation
Stir in 1 can (2¼ ounces) sliced ripe olives, drained, and ¼ cup julienne-cut sun-dried tomatoes in oil and herbs, drained (from 8-ounce jar) into drained sausage in step 1. Continue as directed.Nutritional Information
Calories: 440 kcal
