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Ravioli lasagne

Ravioli lasagne served in a casserole dish

Ravioli lasagne

Name: Ravioli lasagne
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: Serves 2 adults, 2 children
Cuisine: Italian
Ingredients: oil for frying; 6 sausages (we used Italian sausages with herbs and fennel); 2 x 400g cans chopped tomatoes with garlic & basil; 200g baby spinach; 500g spinach & ricotta ravioli (or any flavour you like); 75g mixture of grated cheddar and mozzarella

Cassie Best

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Serves 2 adults, 2 children

Easy

Prep: 15 mins

Cook: 1 hr and 10 mins

A star rating of 4.8 out of 5.77 ratingsRate

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Cook this lasagne for the family on a busy weeknight. It only takes 15 minutes to prepare and uses just five ingredients, including shop-bought ravioli

Freezable

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Ingredients

Nutrition

Units:

MetricUS

oil

for frying
6 sausages

(we used Italian sausages with herbs and fennel)
2 x 400g cans chopped tomatoes

with garlic & basil
200g baby spinach
500g spinach & ricotta ravioli

(or any flavour you like)
75g mixture of grated cheddar

and mozzarella

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Nutrition: Per serving

kcal544
fat28g
saturates12g
carbs44g
sugars10g
fibre6g
protein25g
salt2.04g

Method

step 1

Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins.
step 2

Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can.
step 3

Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and hot all the way through. Cover if the top starts to get too dark. Will keep in the freezer for up to two months.

Recipe from Good Food magazine, February 2020

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A star rating of 4.8 out of 5.77 ratings

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