Sausage-and-Ravioli Lasagna, Southern Living Magazine

Oh good Lord, make this recipe.  Make it, eat it, love it; all 3 of my family members THANKED ME after they finished dinner and told me it was delicious.  When was the last time anyone thanked me for cooking 3 meals per day, 7 days a week, non-stop, always the cooking, so much of the cooking?  Once you get into making it, it’s a piece of cake.

1/2 lb to a 1 lb of ground sausage (I used a pound of a Spinach Italian Sausage…YUM)

24 oz jar of tomato-and-basil pasta sauce

6 oz of fresh baby spinach

1/2 cup pesto sauce (I reconstituted mine from a dry mix at 1/4th the cost of a jar of pesto…I’d make my own if I had the basil)

25 oz. frozen cheese-filled ravioli, do not thaw

1 cup shredded Italian cheese blend

Preheat oven to 375.  Brown sausage.  Drain and stir in the pasta sauce.

Chop spinach and toss with the pesto sauce.

Spoon 1/3rd of sausage mixture into a greased 11×7 baking dish.  Top with half the spinach mixture.  Arrange half of ravioli in a single layer over spinach mixture (I think I ended up using about 75% of my bag of ravioli, so I didn’t use quite half).  Repeat layers once.  Top with remaining sausage mixture.

Bake for 30 minutes.  Sprinkle with shredded cheese, and bake 5-8 minutes until hot and bubbly.