Thursday, May 22, 2008

Ravioli & Sausage Lasagna, from Rachael

Ravioli & Sausage Lasagna

4 links (12 oz) Italian Turkey Sausage
1 jar (7 oz) Roasted Red Peppers, drained and chopped
1 tbsp Chopped Fresh Basil
1 jar (26 oz) Marinara Sauce
1 pkg (30 oz) Frozen Large Square Cheese Ravioli, thawed
1 cup (4 oz) Shredded Mozzarella Cheese
2 tbsps Grated Parmesan Cheese

Heat oven to 375. You'll need a shallow 2 qt baking dish. Heat a medium nonstick skillet over med-high heat. Add sausages and cook, breaking up chunks, 5 minutes or until no longer pink. Remove from heat, stir in roasted red peppers and basil. Spread 1 cup of sauce in baking dish. Top with a layer of 12 ravioli, the sausage mixture, then mozzarella cheese. Top with 1 cup sauce, remaining ravioli and remaining sauce. Cover with nonstick foil.Bake on a sheet of foil to catch any drips, 1 hour or until ravioli are tender when pierced. Uncover and sprinkle with Parmesan cheese and bake additional 5 minutes.

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