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Ok all you lasagna intimidated people out there, I have come to your rescue.
No boiling, ripped noodles.
No ricotta and egg mixing.
No fuss.
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No 20 different seasonings.
Let me break down the easiness for you.
Cook some Johnsonville® Italian Mild Sausage, because DUH, that’s where all the flavor comes from.
Make a simple tomato sauce, throw a little bit in a pan.
Layer frozen ravioli, parmesan and mozzarella cheese..repeat and bake.
You’re welcome. I love you too.
Let me show you how easy.
First, put a bit of sauce at the bottom of a 9 x 13 pan.
Layer the ravioli.
Top it with some sauce.
Throw on some fresh mozzarella and grated parmesan.
Top with more sauce.
Annnnnnd REPEAT.
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- 1 package Johnsonville® Mild Italian Sausage links,removed from casings or Italian Mild Ground Sausage
- 1 28oz. can Crushed Tomatoes
- 6oz. can Tomato Paste
- 1 1/2 teaspoon Italian Seasoning
- 16oz. Fresh Mozzarella, thinly sliced
- 1/2 cup shredded Parmesan Cheese, divided
- 1 24oz. bag Frozen Cheese Ravioli
- Pre-heat oven to 400º.
- In a medium skillet over medium heat, cook sausage until no longer pink, breaking up the pieces with a spatula or wooden spoon.
- Drain and return to skillet
- Stir in crushed tomatoes, tomato paste and Italian seasoning, simmer over medium heat for 5 minutes.
- Place about 1/4-1/2 cup sauce at bottom of a 13 x 9 pan.
- Place 1 layer ravioli, top with a small amount of sauce, top with 1/4 cup parmesan cheese, then mozzarella.
- Repeat for a second layer, using the remaining ravioli, sauce, parmesan cheese and mozzarella.
- Lightly cover with foil, bake for 25 minutes
- Uncover, bake an additional 20 minutes.
- Rest 10 minutes prior to serving.
*As part of my partnership with Johnsonville®, I have been compensated to represent the brand. All opinions are 100% mine*
I love shortcut lasagnas and this one looks absolutely perfect!
Right…shortcuts are the best!
What a magnificent idea!! We love lasagna around here–and we’d inhale this version!!!
Thanks Liz!
LOVE this ravioli-lasagna fusion recipe!
Ravioli lasagna?? You took two already awesome Italian foods and combined them together…. GENIUS!!
Thanks Sues!
Awesome! Thanks for giving me the idea of do something different for a picky eater teenager…lol
Anytime 🙂
Oh my gosh, this is SO SMART! I always use Johnsonville Italian Sausage in my family’s lasagna recipe, but to be honest, the recipe itself is SUPER time consuming and I only feel like making it once every few years. THIS, I could do way more often. Have you tried freezing it? I’m assuming it would be fine. Thinking ahead for a family with a new baby on the way.
Lori.
I have not popped it in the freezer yet, but I am sure it will freeze well!!
I love how easy this lasagna is. My family prefers sausage in their lasagna. Great idea to use Johnsonville Italian sausage.
Thanks Barbara! It’s our favorite
This is brilliant! Totally my kind of comfort food. Johnsonville Italian Sausage is so delicious in so many dishes!
Thanks for stopping by!
What a great idea to use the ravioli! And I’ve always had a hard time taking pretty pics of lasagna, but yours are great!
Ahhhhh. Thanks Valerie!