ravioli + spinach lasagna.

 

unfortunately, with the amount of daylight getting shorter that also means lack of light for photos of dinner.  boo!  but seriously, making lasagna on a weeknight?  score!  this is so easy and full of flavor.  i'm really doubting i'll go back to making the typical lasagna anytime soon.

RAVIOLI + SPINACH LASAGNA

• 1 pound spicy italian sausage, casings removed
• 12 oz. baby spinach
• 24 oz. jar pasta sauce
• 9 oz. package ravioli
• 16 oz. shredded mozzarella

preheat oven to 350 degrees.

in large skillet, crumble sausage and cook until browned.  add spinach and cook until wilted.

in 9x13 pan, ladle enough pasta sauce to cover bottom of pan.  arrange ravioli to cover bottom of pan.  cover ravioli with sausage and spinach.  poor remaining pasta sauce over sausage and spinach.  add cheese to top of dish.

bake until bubbling in middle, about 45 minutes.  let cool 10 minutes before serving.

adapted from everyday with rachel ray.  all of us absolutely loved it - full of flavor and includes veggies equals winner in my book!  i had grabbed a package of chicken sausage to use for this but mistakenly grabbed the already cooked variety.  it didn't crumble as well as the other would have but it still worked perfectly fine for this recipe.  i chose a tomato + basil marinara for the sauce and loved the results.  we paired this with spinach and a salad and enjoyed it for two dinners.  looking forward to enjoying it again soon!  this would also make a great meal to take to someone as well.

Comments

[Carron DeGrass]

Adding this recipe to my "Make" list.
Yum.

[karen Lee]

I just have to tell you, my family LOVED this, I used regular italian sausage instead of spicy... I doubt I will ever make regular lasagna again as well! Thumbs up Melanie!