Do Ahead Ravioli Sausage Lasagna
|Bulk italian sausage||1 1⁄4 Pound|
|Tomato pasta sauce||28 Ounce (1 Jar, Any Variety)|
|Frozen cheese ravioli||27 1⁄2 Ounce (1 Package)|
|Shredded mozzarella cheese||10 Ounce (2 1/2 Cup)|
|Grated parmesan cheese||2 Tablespoon|
1. Cook sausage in 10-inch skillet over medium heat, stirring occasionally, until no longer pink; drain.
2. Spread 1/2 cup of the pasta sauce in ungreased rectangular pan, 13x9x2 inches. Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli. Sprinkle evenly with 1 1/2 cups sausage and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and sausage.
3. Cover tightly with aluminum foil and refrigerate at least 8 hours but no longer than 24 hours.
4. Heat oven to 350°. Bake covered 45 minutes. Remove foil; sprinkle with remaining 1 1/2 cups mozzarella and the Parmesan cheese. Bake about 15 minutes or until cheese is melted and lasagna is hot in center. Let stand 10 minutes before cutting.