Italian Sausage Ravioli Lasagna with Spinach
I didn't want to make a big pan of lasagna just for two people, so I decided to use ravioli that would fit in a 9"x9" pan. I think I succeeded. It was delicious! My husband is a very fussy eater and he said that I should make this recipe again!
Italian Sausage Ravioli Lasagna with Spinach
I didn't want to make a big pan of lasagna just for two people, so I decided to use ravioli that would fit in a 9"x9" pan. I think I succeeded. It was delicious! My husband is a very fussy eater and he said that I should make this recipe again!
Cooking Instructions
- 1
In a large frying pan sauté one clove of minced garlic and spinach in the butter until spinach is wilted. Set aside the spinach and use the same frying pan to brown the ground beef.
- 2
Brown ground beef and onion seasoned with salt and pepper in a large frying pan, about 10 minutes. Drain in colander and return to frying pan. Stir in 2 cloves of minced garlic and the marinara sauce, then simmer for about 5 minutes.
- 3
Meanwhile, in a medium bowl, add ricotta, egg, 1/4 cup Parmesan, basil, garlic powder, and season with salt and pepper. Stir to combine.
- 4
Spray a 9” baking dish, preferably ceramic with high sides, with olive oil spray.
- 5
Spread 1/3 of the meat sauce into prepared pan. Top with a single layer of ravioli, half of the remaining meat sauce and the ricotta mixture. Spoon reserved spinach evenly over the ricotta layer, and add half of the mozzarella and 1/4 cup Parmesan. Add another layer of ravioli, and top with remaining sauce.
- 6
Cover loosely with tin foil.
- 7
At this point you have two options. You can bake the ravioli immediately in a 350 degree oven for 45 minutes, removing the foil, adding remaining mozzarella and parmesan cheese, and return to oven to bake until golden and bubbly, about 15 minutes more. Sprinkle with remaining basil.
- 8
Alternatively, after assembling the lasagna, cover loosely with tin foil, allow to cool to room temperature. Place in refrigerator and bake the next day following the baking instructions above. Use an oven thermometer to ensure that the internal temperature reaches 160 degrees in the center of the lasagna. I find that assembling the lasagna the day before makes it easier to cut and serve, although it tastes delicious either way.
- 9
Note: I recommend that you bake this on a cookie sheet covered with foil in case you have any spills.
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