Sausage-And-Ravioli Lasagna

1. 1

   Preheat oven to 375u00b0. Cook Italian sausage in a skillet over medium heat, stirring often, 10 minutes or until sausage crumbles and is no longer pink; drain well. Stir pasta sauce into sausage.

2. 2

   Chop spinach, and toss with pesto in a bowl.

3. 3

   Spoon one-third of sausage mixture (about 1/2 cup) into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining sausage mixture.

4. 4

   Bake at 375u00b0 for 30 minutes. Sprinkle with shredded cheese, and bake 5 to 8 minutes or until hot and bubbly.

5. 5

   Note: We tested with Buitoni Pesto With Basil.

6. 6

   Try This Twist!

7. 7

   Shrimp-and-Ravioli Lasagna: Omit Italian sausage. Substitute 1 (15-oz.) jar Alfredo sauce for pasta sauce. Stir 1/4 cup vegetable broth* into Alfredo sauce. Proceed with recipe as directed, sprinkling 1 lb. peeled, coarsely chopped cooked shrimp over first layer of ravioli. Sprinkle with 1/8 tsp. paprika before serving. Hands-on time: 20 min., Total time: 55 min.

8. 8

   *Chicken broth may be substituted.

9. 9

   Note: We tested with Bertolli Alfredo Sauce with Aged Parmesan Cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.