Weeknight Ravioli Lasagna with Chianti Sauce

By DeliciouslyDished

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Ingredients

• 1/4 cup olive oil
• 1/2 cup chopped onion (1 medium)
• 3 cloves garlic, minced
• 1 28 ounce can crushed tomatoes, undrained
• 1 cup Chianti or other full-bodied dry red wine
• 1 tablespoon dried oregano, crushed
• 1 teaspoon salt
• 1/4 - 1/2 teaspoon crushed red pepper
• 1 12 ounce package cooked Italian-style poultry sausages, halved lengthwise and cut into 1/2-inch pieces
• 12 ounces fresh cremini mushrooms or button mushrooms, sliced
• 1 7 ounce jar roasted red sweet peppers, drained and coarsely chopped
• 1/2 cup snipped fresh basil
• 2 9 ounce package refrigerated cheese ravioli
• 1 8 ounce package shredded mozzarella cheese (2 cups)

Preparation

Step 1

1. For Chianti tomato sauce, in a large saucepan heat 1 teaspoon of the olive oil over medium heat. Add onion and garlic; cook about 3 minutes or until onion is tender. Add tomatoes, Chianti, oregano, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly reduced.

2. Meanwhile, in a very large skillet heat 1 tablespoon of the olive oil over medium heat. Add sausage pieces and mushrooms; cook until mushrooms are tender. Stir in roasted red peppers and basil; set aside.

3. Preheat oven to 375 degrees F. Spoon one-fourth of the Chianti tomato sauce into a 3-quart rectangular baking dish. Arrange one package of the ravioli on top. Spoon half of the sausage-mushroom mixture over. Spoon another one-fourth of the sauce over sausage-mushroom mixture in baking dish. Top with half of the mozzarella cheese. Spoon another one-fourth of the sauce over cheese. Repeat layers with the remaining ravioli, sausage-mushroom mixture, sauce, and cheese.

4. Bake, covered, for 35 minutes. Uncover; bake about 5 minutes more or until cheese is bubbly and lasagna is heated through. Let stand for 10 minutes before serving.