How To Make Easy Ravioli Lasagna
This lasagna recipe is perfect this back-to-school season with its ravioli pasta, meaty filling smothered in marinara sauce, and mozzarella cheese topping.
Serves:
Ingredients
- 1lbground Italian sausage
- 12ozroasted red peppersdrained and diced
- 28ozmarinara pasta sauce
- 30ozfrozen cheese ravioli
- 8ozmozzarella cheese
- ½cupParmesan cheese
- ½cupfresh basil leaveschopped or julienned, optional
Instructions
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Heat oven to 400 degrees F. Grease a 9 x 13-inch baking pan with cooking spray, and set aside.
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In a large saute pan, cook sausage over medium heat until browned and no longer pink, stirring and breaking up the sausage with a metal spatula or spoon while it cooks.
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Drain off the excess grease, then stir the diced roasted red peppers in with the sausage. Set aside.
To assemble the lasagna:
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Spread half of a jar of marinara sauce evenly across the bottom of the baking dish. Spread the contents of 1 package of ravioli in an even layer on top of the sauce.
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Spread half of the sausage and red pepper mixture evenly on top of the ravioli, followed by the remaining half of a jar of marinara sauce, half of the mozzarella, and half of the Parmesan cheese. Repeat each of these layers, minus the Parmesan.
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Cover the dish with aluminum foil and bake for 35 minutes. Uncover and bake for a final 15 minutes, or until the cheese is melted and the sauce is bubbly. Remove, and garnish with the remaining Parmesan cheese and fresh basil, if desired.
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Serve warm.
Nutrition
- Calories: 473.34kcal
- Fat: 24.27g
- Saturated Fat: 10.89g
- Trans Fat: 0.00g
- Monounsaturated Fat: 8.93g
- Polyunsaturated Fat: 2.40g
- Carbohydrates: 41.13g
- Fiber: 2.89g
- Sugar: 5.80g
- Protein: 22.48g
- Cholesterol: 80.85mg
- Sodium: 1061.28mg
- Calcium: 318.75mg
- Potassium: 439.61mg
- Iron: 2.28mg
- Vitamin A: 143.13µg
- Vitamin C: 50.74mg
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