No boiling required! Melty mozzarella cheese is sandwiched between two layers of cheese filled ravioli to create the base of this lasagna. Topped with Italian sausage, spinach and then smothered in marinara, this easy lasagna is perfect for a weeknight or any night.
Lasagna isn’t something I typically make all that often. It’s time intensive and even on a weekend, it never seems to make it to the top of my to-do list. But this lasagna? This is one of our favorites that makes lasagna on a weeknight not only possible, but something we all look forward to. You too can take some help from the refrigerated section and have a delicious dinner on the table in a half hour.
This month’s Weekday Supper theme is Green. Think spring, St. Patrick’s Day, green food and green cooking methods. I went the green food direction with the inclusion of spinach in this lasagna recipe. The three year old of the house has gone off the deep end the last few weeks about having “leaves” in her food but after telling her several times that you really can’t taste the leaves and they make you healthier, she’s on board. Silly girl!
No boiling required! Instead of typical lasagna noodles, I’m utilizing two layers of cheese filled ravioli with an amazing layer of melty mozzarella cheese sandwiched in between. Topped with a layer of Italian sausage and spinach and then smothered in marinara, I warn you your chances of having leftovers are not looking good.
- 1 pound italian sausage
- 12 oz. baby spinach
- 24 oz. marinara sauce
- 20 oz. cheese ravioli
- 3 cups mozzarella cheese, shredded
- Preheat oven to 350 degrees.
- In a large skillet, remove casings from sausage, crumble and cook until browned.
- Add spinach and cook until wilted.
- In 9x13 pan, ladle enough pasta sauce to cover bottom of pan.
- Arrange a single layer of ravioli to cover bottom of pan. Cover with 1-1/2 cups mozzarella cheese and layer remaining cheese ravioli on top.
- Spread sausage and spinach mixture evenly over ravioli.
- Poor remaining marinara sauce over sausage and spinach and top with remaining cheese.
- Bake for 30 minutes or until warmed through and bubbling. Let cool 10 minutes before cutting and serving.
Looking for additional weeknight dinner ideas? Check out the other green themed Weekday Supper ideas featured this week:
Tuesday | Melanie Makes: Ravioli and Spinach Lasagna
Wednesday | Noshing With The Nolands: Spring Pea Soup