Description
A hearty and comforting Ravioli Lasagne recipe featuring layers of rich sausage tomato sauce, wilted spinach, and cheese-studded ravioli, baked to bubbly perfection. This dish combines the flavors of traditional lasagne with the ease of using ravioli for a unique and delicious twist.
Ingredients
Scale
Sausage Tomato Sauce
- Oil, for frying
- 6 sausages (Italian sausages with herbs and fennel recommended)
- 2 x 400g cans chopped tomatoes with garlic & basil
- Half a can of water (approx. 200ml)
- Salt and pepper, to season
Vegetables and Pasta
- 200g baby spinach
- 500g spinach & ricotta ravioli (or any preferred flavor)
Cheese
- 75g mixture of grated cheddar and mozzarella
Instructions
- Prepare the Sausage Sauce: Heat a drizzle of oil in a pan over medium heat. Remove the casing from the sausages and crumble the sausage meat into the pan. Fry until browned, using a wooden spoon to break up the meat evenly. Add the chopped tomatoes along with half a can of water. Season with salt and pepper and bring to a simmer. Let it cook gently for 20 minutes to develop flavors.
- Wilt the Spinach: While the sauce simmers, place the baby spinach in a colander. Pour boiling water over it to wilt the leaves quickly. Leave the spinach to cool, then squeeze out as much excess water as possible to prevent sogginess in the lasagne.
- Preheat the Oven: Set your oven to 200°C (180°C fan) or gas mark 6 to preheat in preparation for baking the lasagne.
- Assemble the Lasagne Layers: In a medium baking dish (approximately 18 x 20 cm), spoon one third of the sausage tomato sauce to cover the base. Layer with one third of the wilted spinach, followed by one third of the ravioli. Sprinkle some of the cheese mixture on top. Repeat the layering process two more times, ensuring the final layer of ravioli is covered and nestled into the sauce.
- Bake Until Bubbly: Place the assembled lasagne in the preheated oven and bake for 35-40 minutes until it is hot and bubbling throughout. If the top starts to brown too much, cover loosely with foil to prevent burning.
- Serve and Store: Allow the lasagne to cool slightly before serving for easier slicing. This dish can be stored in the freezer for up to two months if wrapped properly.
Notes
- Use Italian sausages with herbs and fennel for authentic flavor, but any flavored sausage will work.
- Squeezing out excess water from the spinach is crucial to prevent the lasagne from becoming watery.
- Cover the lasagne if the top gets too dark before the interior is fully heated.
- This baked ravioli lasagne can be frozen and reheated; for best results, thaw overnight before baking again.
- You can customize the ravioli flavor to your liking—cheese, mushroom, or meat varieties all work well.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: ravioli lasagne, sausage lasagne, baked ravioli, Italian dinner, easy lasagne recipe, spinach and ricotta ravioli, cheesy lasagne
