What a fun and easy recipe this was to make! I have seen recipes for ravioli lasagna over the years but never gave it a try. I can’t believe it took me so long because it is quick, easy, fun, and tasty! My son, who loves ravioli, really loved this lasagna. It was a perfect meal for a busy weeknight, and hearty and filling enough to satisfy my hungry son, who was preparing for a two-hour Judo class. The rest of us loved the lasagna too and the leftovers were just as delicious.
How to Make a Ravioli Lasagna with Chicken Italian Sausage and Spinach
Preheat the oven to 350 degrees. Coat a 9×9 glass baking dish with olive oil cooking spray.
Heat the olive oil in a large sauté pan over medium heat. Add the sausage and cook, stirring often, making sure to break it up into crumbles with a spatula, for 2-3 minutes. Add the diced onion and cook, stirring often, for 2 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat. Season with a bit of sea salt and freshly cracked pepper, to taste. Set aside.
Spread a bit of marinara over the bottom of the baking dish. Place the frozen ravioli in the bottom of the pan in three rows. Top with half of the fresh baby spinach, next add half of the meat and onion mixture, followed by a bit of mozzarella and parmesan, and lastly, spoon a little marinara on top and spread carefully. Add another layer of ravioli followed by the remaining spinach and meat, and a little more of each cheese, then a little more marinara. Add the final layer of ravioli then spread the remaining sauce evenly on top. Sprinkle the top with the last of the shredded mozzarella and Parmesan cheese. Sprinkle a bit of dried basil on top.
Place into the oven and bake for 40-45 minutes, or until bubbly and cooked through. Let the lasagna cool for at least 10 minutes before slicing and serving with freshly chopped basil on top. Enjoy.