Free up a day with this hearty Do-Ahead Ravioli Sausage Lasagna dinner. Prep the lasagna the night before, and pop it in the fridge for baking the next day. Boom! Dinner is served and you didn't even break a sweat. Enjoy!more
pound bulk Italian pork sausage
jar (26 to 28 ounces) tomato pasta sauce (any variety)
(25 to 27½ ounce) package frozen cheese-filled ravioli
cups mozzarella cheese, shredded (10 ounces)
tablespoons Parmesan cheese, grated
In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain. In ungreased 13x9-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. Let pasta casseroles stand a short time after baking for easier cutting and serving. Serve with thick slices of garlic bread and a tossed green salad. If you still have room for dessert, offer scoops of raspberry and chocolate sorbet.