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Do-Ahead Ravioli Sausage Lasagna

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Do-Ahead Ravioli Sausage Lasagna
  • Prep 20 min
  • Total 9 hr 30 min
  • Servings 8
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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.
Updated Jan 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Let pasta casseroles stand a short time after baking for easier cutting and serving.
  • tip 2
    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

500 Calories, 24g Total Fat, 23g Protein, 49g Total Carbohydrate, 11g Sugars

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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