Vegetable-and-Ravioli Lasagna

1. 1

   Preheat the oven to 375.

2. 2

   Bring a large pot of salted water to a boil.

3. 3

   In a large saucepan, heat the olive oil until shimmering.

4. 4

   Add the sausage meat and cook over moderately high heat, stirring and breaking up the lumps with a wooden spoon, until no longer pink, about 5 minutes.

5. 5

   Add the marinara sauce and the water and simmer for 5 minutes.

6. 6

   Add the packages of fresh ravioli to the boiling water and cook until al dente.

7. 7

   Drain the ravioli and return them to the pot.

8. 8

   Add the sausage marinara and toss gently with the ravioli to coat.

9. 9

   Spoon one-third of the ravioli and sauce into a 3-quart baking dish in an even layer.

10. 10

    Sprinkle with 1 cup of the shredded mozzarella and 1 tablespoon of the Parmesan.

11. 11

    Layer another one-third of the ravioli on top, followed by all of the vegetables, 1 cup of mozzarella and 1 tablespoon of Parmesan.

12. 12

    Top with the remaining ravioli, spooning on any remaining sauce and sausage.

13. 13

    Sprinkle the remaining 1 cup of mozzarella and 1 tablespoon of Parmesan on top and cover with foil.

14. 14

    Bake the ravioli lasagna for 30 minutes, until bubbling.

15. 15

    Uncover and bake for 25 minutes longer, until lightly browned and bubbling.

16. 16

    Let the lasagna stand for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.