How To Make Vegetable-and-Ravioli Lasagna
This delicious ravioli lasagna comes with sausage marinara sauce layered with mixed veggies. It’s topped with Parmesan and mozzarella baked until bubbly.
Preheat the oven to 375 degrees F.
Bring a large pot of salted water to a boil.
In a large saucepan, heat the olive oil until shimmering.
Add the sausage meat and cook for or turkey sausages over moderately high heat, stirring and breaking up the lumps with a wooden spoon, until no longer pink.
Add the marinara sauce and the water and simmer for 5 minutes.
Add the packages of fresh ravioli to the boiling water and cook until al dente. Drain the ravioli and return them to the pot.
Add the sausage marinara and toss gently with the ravioli to coat.
Spoon ⅓ of the ravioli and sauce into a 3-quart baking dish in an even layer.
Sprinkle with 1 cup of shredded mozzarella and 1 tablespoon of Parmesan.
Layer another ⅓ of the ravioli on top, followed by all of the vegetables, 1 cup of mozzarella, and 1 tablespoon of Parmesan.
Top with the remaining ravioli, spooning on any remaining sauce and sausage.
Sprinkle the remaining 1 cup of mozzarella and 1 tablespoon of Parmesan on top and cover with foil.
Bake the ravioli lasagna for 30 minutes until bubbling. Uncover and bake for 25 minutes longer until lightly browned and bubbling.
Let the lasagna stand for 10 minutes before serving.
Make-Ahead: The recipe can be prepared and refrigerated overnight. The baked lasagna can be refrigerated for up to 3 days.
- Calories: 814.35kcal
- Fat: 32.24g
- Saturated Fat: 15.19g
- Trans Fat: 0.00g
- Monounsaturated Fat: 10.96g
- Polyunsaturated Fat: 2.64g
- Carbohydrates: 85.17g
- Fiber: 8.33g
- Sugar: 6.59g
- Protein: 45.66g
- Cholesterol: 136.73mg
- Sodium: 1364.20mg
- Calcium: 585.89mg
- Potassium: 1015.74mg
- Iron: 5.09mg
- Vitamin A: 555.17µg
- Vitamin C: 20.87mg
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