|2 servings||calories per servings 680||protein serving 38 g||carbs per serving 45 g||total fat per serving 38 g|
Everyone loves lasagna, but the dish can require a lot of assembly, and that’s where this delicious shortcut saves the day. Instead of layering unwieldy noodles and clumpy cheese, use ravioli instead! Think about it - each ravioli is two sheets of pasta filled with cheese. When layered with flavorful sausage and tomato sauce (and even more cheese!) your “lasagna” is ready to pop in the oven in record time. Although it takes a while to bake, that time is unattended and well worth the wait.
|Nutrition Facts||/ Per Serving|
|Total Fat||38 g|
|Saturated Fat||17 g|
|Trans Fat||0 g|
|Total Carbohydrates||45 g|
|Dietary Fiber||3 g|
• Heat oven to 400° F.
• On a plate, arrange ravioli in a single layer to thaw slightly.
MISE EN PLACE
• Peel and chop garlic.
• Discard any tough spinach stems. Coarsely chop leaves.
• Place a skillet over medium heat. Add 1 teaspoon olive oil. When oil is hot, add sausage. Cook, crumbling meat with spoon, until browned and cooked throughout, about 5 minutes.
• Stir in garlic and Italian herb blend.
Add spinach. Cook, stirring, until spinach is wilted, about 2 minutes.
• Grease baking dishes with a total 1 teaspoon olive oil.
• Spread a thin layer (about 2 tablespoons) tomato sauce in each dish.
Note: If you prefer, you may use your own baking dish, and combine both servings. We recommend a pie plate or loaf pan.
• Arrange 2 ravioli in the bottom of each dish.
• Top each with half of sausage mixture.
• Spoon half of remaining tomato sauce over sausage.
• Top each with 2 ravioli.
• Add remaining tomato sauce, covering ravioli.
• Sprinkle Parmesan on top.
• Cover dishes, and bake 25 minutes.
• Carefully uncover. Bake until browned and bubbling, about 10 minutes.
Let stand about 5 minutes before serving, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...