Ravioli & Sausage Lasagna

Have you been watching any Olympics?  I hate the feeling of having the TV on during the day, but I can’t help but love the feats of strength and skill on constant display.  I just sit there and exclaim about the LEGS, the ARMS, the CORE STRENGTH!  The ski jumpers who can basically lay parallel to their skis while in flight…how is that even possible?!  I am totally impressed by every sport.

However, it also makes me aware of my own limitations and completely comfortable in my own lack of elite athletic ability.  I’m well aware of how much time and energy these people have committed to their sport, and don’t envy them having to find something else to do when this time has passed, and the unique body trauma each of them carries into their old age.  Fitness is important, but that level of time, intensity, and the amount of injuries these people sustain and overcome is just not something I’m able to find a lot of meaning in.

It has opened up a great avenue of play for the kids, as they play “Olympic Games” and attempt each sport in their own unique way.  They’re accurate too -at least half of their figure skating routines and ski jumps incorporate elaborate falls and comments to onlookers about their inability to hold on and keep their balance :)

For those of us who don’t have to wonder whether every bite is the right fuel for the next day’s big competition, we have this quick and easy Ravioli & Sausage Lasagna. Preferably served with copious amounts of warm bread for comfort food perfection.  Maybe I just don’t get athletes because I know exactly what I’m not willing to give up –  time and energy for one thing, but cheese and carbs for another.

Ravioli Lasagna - a quick, delicious way to have lasagna every week!

I’m on a bit of a lasagna kick, as you may have noticed.  Last week we had Taco Lasagna, and this week it’s this Ravioli Lasagna.  If you’re anything like me, though, weekly lasagna is totally acceptable, and if there are leftovers for lunch or another dinner, even better.  I love lasagna in so many forms and this version uses refrigerated ravioli noodles, making it super easy on TOP of being delicious, perfect for a regular weeknight meal but delicious enough to serve company.  Anything that I can serve with heavily buttered garlic bread is a win in my carb-loving books.

Ravioli Lasagna - a quick, delicious way to have lasagna every week!

Sorry, I can’t stop talking about carbs.  I need to stop taking pictures of food, they make me too hungry to blog.  You need to make this, I need to go make a plate of nachos. For breakfast.  Good day.

Ravioli Lasagna - a quick, delicious way to have lasagna every week!

5.0 from 5 reviews
Ravioli Lasagna
 
Prep
Cook
Total time
 
All the flavours of a time-consuming lasagna without the time-consuming part. Perfect weeknight meal, easy to double and freeze one for later!
Author:
Recipe type: Dinner; Entree
Serves: 8
Ingredients
  • 1 tsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 500g mild Italian sausage, casings removed
  • 1 can (796 mL) crushed tomatoes
  • 1 tsp dried oregano
  • ½ tsp ground pepper
  • ½ cup half and half or heavy cream
  • ½ cup milk
  • 1½ - 2 cups sliced mushrooms
  • 1 700g package fresh spinach and cheese ravioli, uncooked (found in the refrigerator section of most grocery stores)
  • 1½ cups grated mozzarella cheese
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Lightly coat a 9x13" baking dish with cooking spray and set aside.
  2. In large pot or deep frying pan, heat oil over medium heat and cook onion and garlic until onion is softened, stirring often, about 3 minutes. Add sausage meat, breaking up with a fork, and cook until meat is no longer pink, about 5 minutes.
  3. Add crushed tomatoes, oregano, and pepper.
  4. Stir in cream and milk, then set aside 1 cup of sauce before adding mushrooms and ravioli to pan. Stir to coat everything evenly, then dump into prepared baking dish, pressing down lightly to even out ravioli.
  5. Pour reserved 1 cup of sauce over top, then spinkle with mozzarella.
  6. Bake, uncovered, for 20-25 minutes, until ravioli are cooked through and cheese is melted.
Notes
Make ahead: Prepare through step 5 - do not bake. Let cool at room temperature, then wrap well and freeze. To bake, let sit in refrigerator overnight to thaw, then bake as directed, adding an extra 10-20 minutes to cooking time as needed. This can also be made in the morning, refrigerated, and baked at dinnertime.

 

Comments

  1. Ashley says

    Would you/could you also add some ground beef to this recipe? My hubby is a meatatarian and I think that would appeal to him a little more….Thoughts?

  2. Loretta vandenberg says

    Made this tonight, so good and easy to put together. My teenage son loved it as well as my husband who as a rule doesn’t care for tomato sauces. Thank you for a great recipe, it’s a keeper

  3. Andrea says

    I made this last week and we both loved it! I didn’t have a can of crushed tomatoes in the house (which I realized halfway though preparing it) so I used two cans of tomato soup instead, and it turned out great!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: