Ravioli lasagne served in a casserole dish

Ravioli lasagne

  • Rating: 5 out of 5.25 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 adults, 2 children

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
Nutrition: Per serving
NutrientUnit
kcal789
fat43g
saturates19g
carbs60g
sugars15g
fibre9g
protein36g
salt2.5g
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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

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.

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    Rating: 5 out of 5.25 ratings
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