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Do-Ahead Ravioli Sausage Lasagna

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Get a jumpstart on a delicious casual dinner. Make a pasta casserole the day before and tuck it in the fridge for next-day baking.

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(31 Ratings)

31 Ratings

5 spoons 61%

4 spoons 26%

3 spoons

2 spoons

1 spoons

Member Reviews (4)

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PREP TIME
20 Min
TOTAL TIME
9 Hr 30 Min
SERVINGS
8

1 1/4: lb bulk Italian pork sausage

1: jar (26 to 28 oz) tomato pasta sauce (any variety)

1: package (25 to 27 1/2 oz) frozen cheese-filled ravioli

2 1/2: cups shredded mozzarella cheese (10 oz)

2: tablespoons grated Parmesan cheese

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1 In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain.
2 In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/2 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 1/2 cups sausage and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and sausage.
3 Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
4 Heat oven to 350°F. Bake covered 45 minutes. Remove foil; sprinkle with remaining 1 1/2 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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Expert Tips

Let pasta casseroles stand a short time after baking for easier cutting and serving.

Serve with thick slices of garlic bread and a tossed green salad. If you still have room for dessert, offer scoops of raspberry and chocolate sorbet.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 500

(Calories from Fat 210),

Total Fat 24g

(Saturated Fat 10g,
Trans Fat 0g),

Cholesterol 60mg;
Sodium 1170mg;
Total Carbohydrate 49g

(Dietary Fiber 2g,
Sugars 11g),

Protein 23g;

Percent Daily Value*:

Vitamin A 15.00%;
Vitamin C 8.00%;
Calcium 35.00%;
Iron 15.00%;

Exchanges:

1 1/2 Starch;
0 Fruit;
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
2 1/2 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 4 Reviews View All

Posted 2/11/2012 1:02:23 PM REPORT ABUSE yrliljewel said:

Rating:

Great recipe for a crowd. I used 1/2 hamburger meat and 1/2 of the sausage instead of using all sausage and it came out a little "milder" in flavor, but really good. Entire family loved it - easy to make and I will definately be making again!

This reply was: Helpful Inspiring

Posted 10/20/2011 2:07:40 PM REPORT ABUSE 2britsmom said:

Rating:

Tried this yesterday and my family loved it. This is a keeper! I followed the recipe the first time, but did not wait the 8 hours, only about 3. You could substitute ground beef or 1/2 beef, 1/2 sausage, but the mild Italian sausage gave it good flavor. I used the square ravioli and the package exactly fit into 2 layers in my 9X13 dish. You could even substitute veggies, or add a layer of spinach to pump up the veggie content.

This reply was: Helpful Inspiring

Posted 10/3/2011 8:34:38 PM REPORT ABUSE jwic3 said:

Rating:

Easy recipe, I added 2 small crushed garlic cloves and 1/2 of a minced green pepper I didn.t have enough tomato sauce used crushed tomato instead. My husband said it tasted like pizza without a crust. I thought it taste like an expensive meal from an italian restaurant!

This reply was: Helpful Inspiring