Ravioli lasagna with sausage and mushrooms

Prep 30 min
Total 1 hour
Serves 8

Mozzarella and spinach and cheese ravioli complements the Italian sausages and cremini mushrooms in this hearty dish.



1 tsp
medium onion, diced
garlic cloves, minced
500 g
Italian sausage, removed from casing
796-mL can
crushed tomatoes
1 tsp
1/2 cup
0.35 cream
1/2 cup
227-g pkg
cremini mushrooms
700-g pkg
fresh ravioli pasta, preferably spinach and cheese
1 cup
grated mozzarella


  • 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.


Calories 546
Protein 24 g
Carbohydrates 48 g
Fat 30 g
Fibre 4 g
Sodium 771 mg

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Photo credit: Ravioli lasagna with sausage and mushrooms</br>Photo, John Cullen.

( 201 ratings )

3 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.


  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!


  3. Do you think I could assemble this ahead of time and freeze, then thaw and bake later?


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