Ravioli lasagna with sausage and mushrooms

Prep 30 min
Total 1 hour
Serves 8



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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