Ravioli lasagna with sausage and mushrooms


( 174 ratings )

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

John Cullen


  • 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!


  • 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)

24 g
48 g
30 g
771 mg

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One comment 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.


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