Sausage and Ravioli Lasagna

By barbgreenfield

Ingredients

• 1 lb. ground (mild or sweet) Italian sausage
• (I used cut up links and removed casing)
• 1 (24 oz.) jar tomato, basil, and garlic pasta sauce
• (I used Prego)
• 1 (6 oz.) package fresh baby spinach
• ½ cup pesto sauce
• 1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
• (I used the small raviolis)
• 1 cup (4 oz.) shredded Italian six-cheese blend (I used about
• 1-1/2 cups)

Preparation

Step 1

Cook Italian sausage in skillet over medium heat until sausage is no longer pink (about 10 minutes.) Drain.
Stir pasta sauce into sausage.
Chop spinach and mix with pesto sauce in a bowl.
Spoon one-third sausage mixture (about ½ cup) into a slightly greased 11 x 7 inch baking dish. Top with half spinach mixture. Arrange ½ ravioli in a single layer over spinach mixture. Repeat layers once and top with sausage mixture.

Bake 375 degrees for 30 minutes. Sprinkle with shredded cheese and bake 5-8 minutes or until hot and bubbly. (I doubled this recipe for 12 people.)