Get a jumpstart on a delicious casual dinner. Make a pasta casserole the day before and tuck it in the fridge for next-day baking.
Do-Ahead Ravioli Sausage Lasagna
- Prep Time 20 min
- Total 9 hr 30 min
- Servings 8
- Ingredients 5
Ingredients
- 1 1/4 lb bulk Italian pork sausage
- 1 jar (26 to 28 oz) tomato pasta sauce (any variety)
- 1 package (25 to 27 1/2 oz) frozen cheese-filled ravioli
- 2 1/2 cups shredded mozzarella cheese (10 oz)
- 2 tablespoons grated Parmesan cheese
Instructions
-
Step1In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain.
-
Step2In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/2 cup of the pasta sauce. Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli. Sprinkle evenly with 1 1/2 cups sausage and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and sausage.
-
Step3Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
-
Step4Heat oven to 350°F. Bake covered 45 minutes. Remove foil; sprinkle with remaining 1 1/2 cups mozzarella and the Parmesan cheese. Bake about 15 minutes longer or until cheese is melted and lasagna is hot in center. Let stand 10 minutes before cutting.
Nutrition
500
Calories
24g
Total Fat
23g
Protein
49g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 500
- Calories from Fat
- 210
- Total Fat
- 24g
- 36%
- Saturated Fat
- 10g
- 52%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 21%
- Sodium
- 1170mg
- 49%
- Potassium
- 510mg
- 15%
- Total Carbohydrate
- 49g
- 16%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 11g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 8%
- 8%
- Calcium
- 35%
- 35%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 1 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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