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.
Calories 543 Calories from Fat 284
% Daily Value*
Total Fat 32 g49.4%
Saturated Fat 12.8 g64.1%
Trans Fat 0 g
Cholesterol 95.9 mg32%
Sodium 1122.6 mg46.8%
Total Carbohydrates 38 g12.5%
Dietary Fiber 2.9 g11.7%
Sugars 5.6 g
Protein 27 g54%
Vitamin A 27.8% Vitamin C 25.6%
Calcium 29.9% Iron 14%
*Based on a 2000 Calorie diet