Ravioli Lasagna with Chicken Italian Sausage and Spinach
Servings 6
Equipment
- 9 x 9 Baking Dish
- Large skillet
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.