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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Do-Ahead Ravioli Sausage Lasagna Recipe

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This recipe for Do-Ahead Ravioli Sausage Lasagna is from The "Yes List", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ¼ lb. bulk Italian pork sausage (mild or hot)
1 jar (26 to 28 oz.) tomato pasta sauce
1 package (25 to 27 ½ oz.) frozen cheese-filled ravioli
2 ½ cups shredded mozzarella cheese (10 oz.) or more
2 Tablespoons grated Parmesan cheese
Directions:
Directions:
In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain.

In ungreased 13 x 9-inch glass baking dish, spread ½ cup of the pasta sauce. Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli. Sprinkle evenly with 1 ½ cups sausage and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and sausage.

Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.

Heat the oven to 350 degrees. Bake covered 45 minutes. Remove foil; sprinkle with remaining 1 ½ cups mozzarella and the Parmesan cheese. Bake about 15 minutes longer or until cheese is melted and lasagna is hot in center. Let stand 10 minutes before cutting.

 

 

 

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