Using filled fresh ravioli instead of lasagna noodles, this easy ravioli lasagna is flavored with hot Italian sausage, spinach and a rich tomato sauce.
It’s the first Wednesday of the month so that means it’s time for my Foodie Extravaganza friends to share recipes for another obscure food holiday! March 21st is National Ravioli Day and the remit from our host said: You can make your own, use store-bought, or even ravioli components.
Well, you know I love to make and eat fresh ravioli but this month I just didn’t have the time so store-bought it would be. I usually have a pack or two of fresh filled pasta in my freezer because it’s such an easy meal on a busy day. This dish does take a bit longer than just throwing the ravioli in some boiling water, but I promise, it’s worth it. And as with most lasagna recipes, it’s even better as leftovers the next day.
My other ravioli recipes you might like:
Easy Ravioli Lasagna
My recipe is adapted from one on the BBC Good Food website. You can substitute your favorite fresh ravioli for the ricotta and spinach ones I used. If you can’t get Italian sausage meat, just buy Italian sausage and squeeze the meat out of the casing before frying it as in the instructions.
Ingredients
Olive oil, for frying and greasing casserole dish
1 lb or 450g hot Italian sausage meat
3 cloves garlic, minced
1 teaspoon Italian seasonings
2 (14.5 oz or 411g) cans diced tomatoes (I like the Hunt’s petite dice, no salt added)
10 oz or 283g baby spinach, stems removed
20 oz or 567g spinach & ricotta ravioli (or any flavor you like)
8 oz or 225g grated mozzarella
Method
Heat a drizzle of oil in a pan. Fry the sausage meat until browned, using a wooden spoon to break it up. Add in the garlic and Italian spices.
Cook for a few minutes, stirring constantly.
Add the tomatoes and half a can of water. Give it a stir.
Bring to a boil then simmer for about 30 minutes, covered. Stir occasionally. If you have more time, it will never hurt to leave it simmering for as long as you can. Just check back and add a little water if it looks like it’s getting dry.
Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt.
Leave to cool, then squeeze out as much of the excess water as you can.
Preheat your oven to 350°F or 180°C and prepare a medium-sized casserole dish by greasing the bottom and sides with a little oil.
Spoon one third of the sauce into the prepared pan. (I measured my sauce and it was just a titch over 5 cups so one third is 1 2/3 cups.
Top with about one third of the ravioli.
Then a third of the spinach.
Finally, sprinkle one third of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce.
Bake for 35-40 minutes in your preheated oven until the sides are bubbling and it is hot all the way through. Cover if the top starts to get too dark before the lasagna is done.
Remove from the oven and rest for a few minutes before serving. Extra points if you serve it with a nice Chianti.
Enjoy!
Check out all the lovely ravioli recipes my Foodie Extravaganza friends are sharing today! Which one will you make on March 21st for National Ravioli Day?
Many thanks to our host, Karen of Karen’s Kitchen Stories.
- Easy Ravioli Lasagna from Food Lust People Love
- Garden Greens-Stuffed Ravioli from Culinary Cam
- Gluten Free Gnudi (Naked Ravioli) In Butter Garlic Sauce from Sneha’s Recipe
- Homemade Spinach and Cheese Ravioli with Tomato Sauce from Karen’s Kitchen Stories
- Seafood Ravioli from A Day in the Life on the Farm
- Toasted Ravioli from Palatable Pastime
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