Sunday, January 3, 2010

Sausage and Ravioli Lasagna

MY DAUGHTER ATE THIS-no complaints, no bargaining, telling me it is good, I normally don't blog recipes, this one is a DEFINITE KEEPER (pst. . .it has SPINACH IN IT-A LOT!)

1/2 lb ground Italian sausage
1 (24 oz) jar tomato and basil pasta sauce
1 (6 oz) pkg fresh baby spinach
1/2 cup refrigerated pesto sauce
1 (25 oz) frozen cheese-filled ravioli (DO NOT THAW)
1 cup (4 oz) shredded Italian six cheese blend

1. Preheat oven to 375. Cook Italian sausage in a skillet over medium heat, stirring often, 10 minutes or until sausage crumbles and is no longer pink; drain well. Stir pasta sauce into sausage.

2. Chop spinach (I USED A FOOD PROCESSOR-super small), and toss with pesto in a bowl.

3. Spoon one-third of sausage mixture (about 1/2 cup) into a lightly greased 11 X 7 inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining sausage mixture.

4. Bake at 375 for 30 min. Sprinkle with shredded cheese and bake 5-8 minutes or until hot and bubbly.

Let me repeat. . .TYLER FLIPPING ATE THIS-she doesn't eat anything other than pizza, fruit, cookies, cake, yogurt and peanut butter sandwiches.