Ravioli lasagna with sausage and mushrooms

2

( 185 ratings )

Preparation time:
30 minutes
Cooking time:
30 minutes
Makes:
8 Servings
John Cullen


 
John Cullen

Ingredients

  • 1 tsp olive oil
  • medium onion, diced
  • garlic cloves, minced
  • 500 g italian sausage, removed from casing
  • 796 ml can crushed tomatoes
  • 1 tsp dried oregano leaves
  • 1/2 cup 35 percent cream
  • 1/2 cup milk
  • 227 g pkg cremini mushrooms
  • 700 g pkg fresh ravioli, preferably spinach and cheese
  • 1 cup grated mozzarella cheese

Mozzarella and spinach and cheese ravioli complements the Italian sausages and cremini mushrooms in this hearty dish. It’s easy to make and will be a family favourite!

Instructions

  • Preheat oven to 350F. Heat a large pot over medium. Add oil, then onion and garlic. Cook until onion is soft, about 3 min. Add sausage meat. Mash with a fork, stirring often to keep meat crumbly. Cook until no longer pink, about 5 min. Add tomatoes and oregano. Season with fresh pepper. Stir in cream and milk until combined. Set aside 1 cup of sauce. Add mushrooms and ravioli to pot. Stir to coat.
  • Pour into a 9 x 13-in. baking dish. Press down to even out ravioli. Pour reserved sauce overtop, then sprinkle with mozzarella.
  • Bake in centre of oven, uncovered, until ravioli are cooked through and cheese is melted, about 20 min.

Nutrition (per Serving)

calories
546 
protein
24 g
carbohydrates
48 g
fat
30 g
fibre
g
sodium
771 mg

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2 comments on “Ravioli lasagna with sausage and mushrooms

  1. This recipe was so easy to make. I used bulk Italian Sausage, and instead of Mozzarella Cheese I used Italian blend. I know it called for 1 cup of cheese, but I used the whole bag and it was prefect and it wasn’t too much. The sauce was perfect. My Husband said that is his New Favorite Dish. I would even serve to Company.

    Reply

  2. Best and easiest family dinner I’ve made. All the kids agree it’s one of their all time favourites and request it each time they visit. Great for me because it’s so simple to prepare leaving me with time to be with them. I use hot italian sausage which adds just the right amount of zing!

    Reply

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