Ravioli lasagna

• Meat

  • 1 1/2 lbs Italian sausage

• Produce

  • 1 Basil, fresh
  • 6 cloves Garlic
  • 1 Onion
  • 1 tsp Oregano

• Refrigerated

  • 2 Eggs

• Condiments

  • 24 oz Pasta sauce, red

• Pasta & Grains

  • 1 lb Ravioli, frozen

• Baking & Spices

  • 1 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 2 cups Mozzarella
  • 1/4 cup Parmesan
  • 30 oz Ricotta

Found on rachelschultz.com

Ingredients

• 1 pound frozen ravioli
• 1 and ½ pounds italian sausage
• 1 onion, diced
• 6 cloves garlic, minced
• ½ teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon oregano
• 24 ounces red pasta sauce
• 30 ounces ricotta
• 2 cups mozzarella, plus additional for topping
• 2 eggs
• ¼ cup parmesan
• Fresh basil

Directions

• Preheat oven to 375 degrees.
• In a large skillet, begin browning italian sausage over medium heat. When sausage is about halfway browned, drain liquid from pan and add onion. Once meat is completely browned, add garlic, salt, pepper, and oregano to pan. Stir in red pasta sauce and set aside.
• In a mixing bowl, combine ricotta, mozzarella, and eggs.
• In a 9x13 baking dish, layer ravioli, meat sauce, and cheese mixture. Layer again and finish with an additional layer of ravioli and cheese. Top with parmesan and additional mozzarella.
• Cover with foil and bake for 40 minutes. Remove foil and bake for 10 more minutes.
• Top with fresh basil.