You can easily alter this lasagna to please any palate—substitute ground beef or turkey for the sausage or use beef ravioli instead of cheese ravioli.
—NICOLE GAZZO BONDURANT, IA
PREP: 20 MIN. • BAKE: 35 MIN. + STANDING • MAKES: 8 SERVINGS
1 package (25 ounces) frozen cheese ravioli
1 1/2 pounds bulk Italian sausage
1 container (15 ounces) ricotta cheese
1 egg, lightly beaten
1 teaspoon dried basil
1/2 teaspoon Italian seasoning
2 jars (one 26 ounces, one 14 ounces) spaghetti sauce
2 cups (8 ounces) shredded Italian cheese blend
1. Cook ravioli according to the package directions.
2. Meanwhile, preheat oven to 350°. In a large skillet, cook the sausage over medium heat until no longer pink; drain. In a small bowl, combine ricotta cheese, egg, basil and Italian seasoning; set aside. Drain ravioli.
3. Spoon 1 1/3 cups spaghetti sauce into a greased 13x9-in. baking dish. Layer with half of the ravioli and sausage. Spoon ricotta mixture over sausage; top with 1 1/3 cups sauce. Layer with remaining ravioli and sausage. Spread remaining sauce over top; sprinkle with the shredded cheese.
4. Cover and bake 30 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.