Ravioli Sausage Lasagna

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Ravioli Sausage Lasagna

Ravioli Sausage Lasagna

Ravioli Sausage Lasagna


1 1/4 lb bulk Italian pork sausage

1 jar (26 to 28 oz) tomato pasta sauce (any variety)

1 package (25 to 27 1/2 oz) frozen cheese-filled ravioli

2 1/2 cups shredded mozzarella cheese (10 oz)

2 tablespoons grated Parmesan cheese


In a frying pan, cook sausage over medium heat, stirring occasionally, until no longer pink; drain.

In un-greased 13 x 9-inch (3-quart) glass baking dish, spread 1/2 cup of the pasta sauce.

Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli. Sprinkle evenly with 1 1/2 cups sausage and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and sausage.

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 1 1/2 cups mozzarella and the Parmesan cheese.

Bake about 15 minutes longer or until cheese is melted and lasagna is hot in center. Let stand 10 minutes before cutting.


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