Ravioli Lasagna
Recipe type: Dinner; Entree
Total time: 
Serves: 8
All the flavours of a time-consuming lasagna without the time-consuming part. Perfect weeknight meal, easy to double and freeze one for later!
  • 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
  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.
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.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/02/ravioli-sausage-lasagna/