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Easy Ravioli Lasagna
This easy ravioli lasagna bake is a hearty no-brainer dinner to make on busy back-to-school nights. You don't even have to cook the ravioli, just throw it in frozen. It's a total crowd-pleaser! And a great make-ahead meal too.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course
Cuisine:
Italian
Servings:
6
Servings
Calories:
841
kcal
Author:
The Food Charlatan
Ingredients
1
pound
Italian sausage
1
jar
marinara sauce
1
14-oz can
crushed tomatoes
1
tablespoon
Italian seasoning
20-25
ounces
ravioli
fresh or frozen
15
ounces
ricotta cheese
2-3
cups
shredded mozzarella
basil
fresh, to garnish, optional
Instructions
In a large skillet, cook and crumble the sausage over medium heat. Drain well.
Add the marinara sauce and crushed tomatoes. Add Italian seasoning.
Preheat the oven to 350 degrees F. Grease the edges of a 9x13 inch casserole dish.
Spoon about a half cup of the sauce into the pan and spread it all around the bottom.
Layer half of the ravioli on top in a single layer.
Spread half of the ricotta over the top of the ravioli (do your best, it doesn't need to be perfect).
Top with half of the remaining sauce.
Sprinkle with about 1 cup of mozzarella.
Repeat the layers: all the remaining ravioli, ricotta, sauce, and another cup or more of mozzarella.
Bake at 350 for about 30-40 minutes, or until bubbly and golden brown. You can broil it for the last minute if you love crispy cheese on top.
Garnish with fresh basil and dig in!
Nutrition
Serving:
1
slice
|
Calories:
841
kcal
|
Carbohydrates:
49
g
|
Protein:
42
g
|
Fat:
53
g
|
Saturated Fat:
23
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
16
g
|
Cholesterol:
174
mg
|
Sodium:
2024
mg
|
Potassium:
680
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
1073
IU
|
Vitamin C:
9
mg
|
Calcium:
396
mg
|
Iron:
13
mg