Ravioli & Sausage Lasagna
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 612.3
- Total Fat: 37.1 g
- Cholesterol: 103.5 mg
- Sodium: 1,732.2 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 3.4 g
- Protein: 28.0 g
View full nutritional breakdown of Ravioli & Sausage Lasagna calories by ingredient
Number of Servings: 6
Ingredients
-
4 links (12 oz) Italian turkey sausages
1 jar (7oz) roasted red peppers, drained and coarsely chopped
1 tbsp chopped fresh basil or 1 tsp dried
1 jar (26 oz) marinara sauce
1 pkg (30 oz) frozen large square cheese ravioli, thawed
1 cup (4 oz) shredded mozzarella cheese
2 rbsp grated Pasmesan cheese
Directions
1. Heat oven to 375 degrees F. You'll need a shallow 2-qt baking dish.
2. Heat a medium nonstick skillet over medium-high heat. Add sausage and cook, breaking up chuncks with a spoon, 5 minutes or until no longer pink. Remove from heat; stir in roasted peppers and basil.
3. Spread 1 cup pasta sauce in baking dish. Top with a layer of 12 ravioli, the sausage misture, then the mozzarella cheese. Top with 1 cup sauce, remaining ravioli and remaining sauce. Cover with nonstick foil.
4. Bake on a sheet of foil ( to catch any drips) 1 hour or until ravioli are tender when pierced. Uncover, sprinkle with the Parmesan cheese and bake 5 minutes until cheese is barely golden. Let stand 15 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user IRISH54.
2. Heat a medium nonstick skillet over medium-high heat. Add sausage and cook, breaking up chuncks with a spoon, 5 minutes or until no longer pink. Remove from heat; stir in roasted peppers and basil.
3. Spread 1 cup pasta sauce in baking dish. Top with a layer of 12 ravioli, the sausage misture, then the mozzarella cheese. Top with 1 cup sauce, remaining ravioli and remaining sauce. Cover with nonstick foil.
4. Bake on a sheet of foil ( to catch any drips) 1 hour or until ravioli are tender when pierced. Uncover, sprinkle with the Parmesan cheese and bake 5 minutes until cheese is barely golden. Let stand 15 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user IRISH54.