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Ravioli-Lasagna-with-Italian-Sausage-and-Ricotta

Ravioli Lasagna with Italian Sausage and Ricotta Cheese

This baked ravioli lasagna is a simplified version of the classic, but even better! Loaded with plenty of cheese and flavourful Italian sausage, it’s easy to throw together and incredibly delicious. This is an ideal recipe for making ahead and devouring later!
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Course: Main Course
Preparation: Bake, Casserole
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Author: Renée Kohlman

Ingredients

  • 1 Tbsp canola oil
  • 1 lb spicy or mild Italian sausage
  • 2 garlic cloves minced
  • 2 medium carrots grated
  • 1/2 cup dry red or white wine
  • 3 Tbsp tomato paste
  • 2 cups crushed tomatoes
  • 1 cup water
  • 2 tsp sugar
  • 1 1/2 tsp dry mustard powder
  • 1 tsp Italian seasoning
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 16 oz fresh cheese or meat ravioli
  • 16 oz ricotta cheese
  • 2 cups frozen chopped kale optional
  • 2 cups shredded mozzarella cheese
Imperial - Metric

Instructions

  • Preheat the oven to 375°F (190°C).
  • Heat a large skillet over medium-high heat, add the canola oil. Remove the sausage from its casings and add to the hot skillet. Cook the meat until it’s browned, about 10 minutes. Using a slotted spoon, remove the sausage from the pan and to a clean plate.
  • Stir the garlic and carrots into the skillet and cook for a few minutes until softened. Pour in the wine and scrape up any browned bits from the bottom of the pan. Simmer and reduce the wine by half. Whisk in the tomato paste and cook for another minute.
  • Stir in the crushed tomatoes, water, sugar, mustard powder, Italian seasoning, onion powder, garlic powder salt and pepper. Bring to a boil then turn the heat down to low and simmer for 10 minutes until thickened. Season to taste with salt and pepper.
  • Spoon a bit of the sauce into the bottom of a 10-inch casserole dish. Top with all of the ravioli. Spoon half of the ricotta over the ravioli. Sprinkle half of the sausage on top. Spread half of the remaining sauce on top of the sausage. Top with the frozen kale, if using. Repeat with remaining ricotta, sausage, and sauce.
  • Cover tightly with foil and bake for 20 minutes. Uncover, and sprinkle with mozzarella cheese. Bake until the cheese is melted and the sauce is bubbly, another 15-20 minutes. Remove from the oven and let the pasta rest 10 minutes before serving
Nutrition Facts
Ravioli Lasagna with Italian Sausage and Ricotta Cheese
Serving Size
 
1 serving
Amount per Serving
Calories
827
% Daily Value*
Fat
 
51
g
78
%
Saturated Fat
 
21
g
131
%
Cholesterol
 
165
mg
55
%
Sodium
 
1850
mg
80
%
Potassium
 
755
mg
22
%
Carbohydrates
 
48
g
16
%
Fiber
 
5
g
21
%
Sugar
 
10
g
11
%
Protein
 
42
g
84
%
* Percent Daily Values are based on a 2000 calorie diet.