Perhaps, like us, you are finding certain things are not available on your grocery order from time to time during this pandemic. We had a hankering for lasagna but had no noodles. As is often the case, “necessity” is the mother of invention and ravioli lasagna showed up on our plates. There really is not much of a recipe for this, and you can substitute brands but here are the basics:
350ml jar Classico Basil and Tomato Pasta Sauce
350g package spinach ravioli
475 g package ricotta cheese
1 cup mozzerella, grated
Italian sausage, removed from casings and fried
Add the sauce to the cooked Italian sausage and put 1/4 of it on the bottom of a baking dish. Top with a layer of ravioli.
Add a layer of ricotta, another layer of sauce, and another layer of ravioli.
Pour the rest of the sauce over the top and sprinkle with the shredded mozzarella.
Bake at 350 degrees F for about 45-55 minutes, until bubbly.