Sausage-and-Ravioli Lasagna

Ingredients

• 6 oz baby spinach fresh washed
• 25 oz cheese ravioli frozen thaw (do not )
• 0.5 pound ground sausage italian
• 4 oz pizza cheese shredded italian
• 0.5 cup basil pesto refrigerated
• 24 oz tomato basil sauce 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 37
2. Cook Italian sausage in a skillet over medium heat, stirring often, 10 minutes or until sausage crumbles and is no longer pink; drain well. Stir pasta sauce into sausage.
3. Chop spinach, and toss with pesto in a bowl.
4. Spoon one-third of sausage mixture (about 1/2 cup) into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining sausage mixture.
5. Bake at 375 for 30 minutes.
6. Sprinkle with shredded cheese, and bake 5 to 8 minutes or until hot and bubbly.
7. Note: We tested with Buitoni Pesto With Basil.
8. Try This Twist!
9. Shrimp-and-Ravioli Lasagna: Omit Italian sausage. Substitute 1 (15-oz.) jar Alfredo sauce for pasta sauce. Stir 1/4 cup vegetable broth* into Alfredo sauce. Proceed with recipe as directed, sprinkling 1 lb. peeled, coarsely chopped cooked shrimp over first layer of ravioli.
10. Sprinkle with 1/8 tsp. paprika before serving. Hands-on time: 20 min., Total time: 55 min.
11. *Chicken broth may be substituted.
12. Note: We tested with Bertolli Alfredo Sauce with Aged Parmesan Cheese.