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Do-Ahead Ravioli Sausage Lasagna

Do-Ahead Ravioli Sausage Lasagna
  • Prep 20 min
  • Total 9 hr 30 min
  • Servings 8
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.
Updated January 22, 2020

Ingredients

  • 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

Steps

  • 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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
210
Total Fat
24g
36%
Saturated Fat
10g
52%
Trans Fat
0g
Cholesterol
60mg
21%
Sodium
1170mg
49%
Potassium
510mg
15%
Total Carbohydrate
49g
16%
Dietary Fiber
2g
8%
Sugars
11g
Protein
23g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
35%
35%
Iron
15%
15%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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