Ingredients:
1 T. olive oil
1 medium onion, peeled and diced
2 garlic cloves, peeled and minced
1 lb. ground Italian sausage
Salt and freshly ground black pepper
28-ounce can crushed Roma tomatoes
1 c. prepared pesto sauce, divided
4 oz. fresh baby spinach, stack the leaves and thinly slice (about 2 cups)
15 oz. container ricotta cheese
1 c. grated or shredded Parmesan cheese, divided
1 t. freshly grated nutmeg
Two 16 to 18-oz. pkg. frozen cheese-filled ravioli
3 c. grated Mozzarella cheese
Directions:
- Preheat oven to 375° F.
- Heat the olive oil in a large skillet over medium heat, add onion and sauté until soft, add garlic and cook about 4 minutes longer, transfer to a small plate.
- Add the sausage to the same skillet and cook, stirring often to break up for about 12 minutes or until sausage is browned.
- Drain off any grease, then add the onion-garlic mixture back to the pan and season with salt and pepper.
- In a medium bowl, stir together the crushed tomatoes and ½ cup of the pesto sauce.
- In a separate medium bowl, mix together the sliced spinach and the remaining ½ cup pesto sauce.
- In a third medium bowl, mix together the ricotta cheese and ¾ cup of the Parmesan cheese (reserve remaining ¼ cup Parmesan for sprinkling on at the end), stir in the nutmeg and season with salt and pepper.
- In a 9 x 13-inch baking pan, spread ½ cup of the tomato-pesto sauce on the bottom and the pan and lightly coat the sides of the pan with the sauce as well, to prevent the lasagna from sticking after baking.
- Top with ½ of the sausage-onion mixture, then ½ of the spinach mixture.
- Top with 1 package of the ravioli, laying out evenly in a single layer.
- Dollop ½ of the ricotta mixture over ravioli, then top with ⅓ of the mozzarella.
- Spread with ½ of the remaining tomato sauce, top with remaining sausage, then with remaining spinach.
- Top with second package of ravioli, dollop with remaining ricotta and ⅓ of the mozzarella.
- Spread on the rest of the sauce.
- Cover with foil and bake for 25 minutes.
- Remove from oven, discard foil and sprinkle with the remaining mozzarella and the reserved ¼ cup Parmesan cheese.
- Return to oven and bake another 12 minutes.
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