Worth It Lasagna

By nurseliz

Ingredients

• Ingredients
• 2 jars (26 ounces each) meatless spaghetti sauce
• 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, drained
• 1/2 cup Burgundy wine
• 2 tablespoons brown sugar
• 3 garlic cloves, minced
• 2 pounds Italian turkey sausage links, casings removed
• 3/4 cup raisins
• 2 teaspoons Italian seasoning
• 1-1/2 pounds sliced fresh mushrooms
• 1 medium onion, chopped
• 2 eggs, lightly beaten
• 2 cartons (15 ounces each) ricotta cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup grated Parmesan cheese
• 2 packages (24 ounces each) frozen cheese ravioli, thawed
• 1 cup shredded Parmesan cheese
• 18 slices provolone cheese, cut in half
• 6 cups (24 ounces) shredded Monterey Jack cheese
• 5 large tomatoes, sliced

Details

Servings 24

Preparation

Step 1

Directions

* In a Dutch oven, bring first five ingredients to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring often.
* In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in raisins and Italian seasoning; add to sauce. In the same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In a large bowl, combine the eggs, ricotta, spinach and grated Parmesan cheese; set aside.
* In each of two greased 13-in. x 9-in. baking dishes, layer with 1-1/3 cups sauce, half of a package of ravioli, 1-1/3 cups sauce, 1/4 cup shredded Parmesan cheese, six half slices of provolone cheese, 1 cup Monterey Jack cheese and 2-1/2 cups spinach mixture.
* Top each with six half slices of provolone cheese, 1 cup Monterey Jack cheese, 1-1/3 cups sauce, remaining ravioli and sauce, 1/4 cup shredded Parmesan cheese, six half slices of provolone cheese, sliced tomatoes and remaining Monterey Jack cheese (dishes will be full).
* Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving. Yield: 2 casseroles (12 servings each)