feeds a crowd

ravioli lasagna with chianti sauce

►►►make ahead up to 1 month

Prep: 45 minutes Freeze: up to 1 month Thaw: 12 hours Bake: 1 hour 15 minutes at 375°F Stand: 10 minutes Makes: 8 servings

  • 2 tablespoons olive oil
  • ½ cup chopped onion (1 medium)
  • 3 cloves garlic, minced
  • 1 28-ounce can crushed tomatoes
  • 1 cup Chianti or other full-flavor dry red wine
  • 2 teaspoons dried Italian seasoning, crushed
  • ¼ to ½ teaspoon crushed red pepper
  • 12 ounces Italian-flavor cooked chicken sausage links, halved lengthwise and sliced ½ inch thick
  • 4½ cups sliced fresh cremini or button mushrooms (12 ounces)
  • 1 7-ounce jar roasted red sweet peppers, drained and coarsely chopped
  • ½ cup snipped fresh basil
  • 2 9-ounce packages refrigerated cheese-filled ravioli
  • 2 cups shredded mozzarella cheese (8 ounces)

1. For sauce, in a large saucepan heat 1 tablespoon of the oil over medium heat. Add onion and garlic; cook about 3 minutes or until onion is tender, stirring occasionally. Stir in tomatoes, Chianti, Italian seasoning, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until sauce is slightly thickened.

2. Meanwhile, for the sausage layer, in an extra-large skillet heat the remaining 1 tablespoon oil over medium heat. Add sausage and mushrooms; cook until mushrooms are tender, stirring occasionally. Stir in roasted peppers and basil.

3. To assemble lasagna, spread one-fourth of the sauce in an ungreased 3-quart rectangular baking dish. Layer with one package of the ravioli and half the sausage mixture. Spread another one-fourth of the sauce over sausage layer in dish. Sprinkle with half the cheese; spread another one-fourth of the sauce over cheese in dish. Top with the remaining ravioli, sausage mixture, sauce, and cheese. (To serve today, continue with Step 5. Bake, covered, for 35 minutes. Bake, uncovered, for 5 minutes more or until heated through and cheese is bubbly.)

4. To freeze lasagna, cover baking dish with plastic wrap, then with foil. Freeze up to 1 month.

5. To serve, thaw frozen lasagna in the refrigerator overnight (lasagna may still be a bit icy). Preheat oven to 375°F. Remove plastic wrap; cover with foil. Bake for 1 hour. Bake, uncovered, about 15 minutes more or until lasagna is heated through and cheese is bubbly. Let stand for 10 minutes before serving.

Per serving: 445 cal., 18 g fat (8 g sat. fat), 87 mg chol., 993 mg sodium, 42 g carb., 5 g fiber, 27 g pro.

Tip

Avoid using aluminum foil to wrap dishes that contain acidic foods, such as tomatoes. Acid reacts with foil, which can give foods an off flavor. If you would like to use foil, wrap the lasagna in plastic wrap first.