Do-Ahead Ravioli Sausage Lasagna

Do-Ahead Ravioli Sausage Lasagna

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.

Prep Time

20

Minutes

Total Time

9:30

Hrs:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Let pasta casseroles stand a short time after baking for easier cutting and serving.
Serve With
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.

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*:
    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:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.