Ravioli Lasagna with Chicken Italian Sausage and Spinach
This ravioli lasagna with chicken Italian sausage and spinach recipe was fun to make and tasted fantastic! My son, who loves ravioli, really loved this lasagna, and it was a perfect meal for a busy weeknight–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. This ravioli lasagna recipe paired nicely with an Italian salad and some crusty bread loaded with roasted garlic.
Ravioli Lasagna with Chicken Italian Sausage and Spinach
Ingredients:
- 1 tbsp olive oil
- ½ lb. ground chicken (or pork) Italian sausage
- ½ yellow onion, diced
- 1 clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- 1 jar of marinara, more if you like, or homemade marinara
- 1 (25-oz) bag of frozen cheese ravioli (you’ll have a few leftovers)
- 2 cups of fresh baby spinach
- 1½ cups mozzarella, shredded, more if needed or desired
- 2 tbsp Parmesan, grated, more for serving
- Dried basil, to taste
- Fresh basil, to taste, for serving
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 skillet over medium heat. Add the sausage and cook, stirring often, breaking 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 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, then 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 remaining shredded mozzarella and Parmesan cheese.
Sprinkle a bit of dried basil on top.
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.
Equipment
- 9 x 9 Baking Dish
Ingredients
- 1 tbsp olive oil
- ½ lb. ground chicken (or pork) Italian sausage
- ½ yellow onion diced
- 1 clove of garlic minced
- Sea salt and freshly cracked pepper to taste
- 1 jar of marinara more if you like, or homemade marinara
- 1 (25-oz) bag of frozen cheese ravioli you'll have a few leftovers
- 2 cups of fresh baby spinach
- 1½ cups mozzarella shredded, more if needed or desired
- 2 tbsp Parmesan grated, more for serving
- Dried basil to taste
- Fresh basil to taste, for serving
Instructions
- Preheat the oven to 350 degrees. Coat a 9 x 9 glass baking dish with olive oil cooking spray.
- Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring often and breaking 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 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 baking dish 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 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 remaining shredded mozzarella and Parmesan cheese. Sprinkle a bit of dried basil on top.
- 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.
What a nice idea, it looks very tasty! Have a great day, Pam 🙂
I love the idea of using ravioli in lasagna! It looks really super, Pam.
You just blew my mind, Pam, I have never heard of a ravioli lasagna before. Amazing!
i didn’t know ravioli lasagna existed, but it’s obviously a great idea! i really, really like your version, and it couldn’t be more photogenic!
That looks just delicious! One pan makes it even better.
I have been craving all things cheesy and pasta-filled so this casserole looks beyond perfect!
Ravioli and sausage together – how delicious.
This is the first time I’ve seen a lasagne recipe using ravioli
Oh! This is really a confort food for me! I could eat this every week!
Kisses
Thanks. It is very good. Please visit our website:
The greatest international website of world’s physicians
http://www.pezeshkanjahan.com
one of my FAVOOOOOOORITE DISHES TO COOK.
Everyone is always soooo amazed at how I make this …..
Thank You