Thursday, March 5, 2009

Do-Ahead Ravioli Sausage Lasagna!

Get a jump start on a delicious casual dinner. Make a pasta casserole the day before and tuck it in the fridge for next-day baking. I got this recipe from good old BETTY CROCKER. I wasn't able to take a picture because it was eaten up so fast.
Do-Ahead Ravioli Sausage Lasagna
I did it the day of and it was yummy!

lb bulk Italian pork sausage(I used jimmy dean)
jar (26 to 28 oz) tomato pasta sauce (any variety)
package (25 to 27 1/2 oz) frozen cheese-filled ravioli(I used fresh from the pasta/cheese section at the store and cooked it before hand)

I also add a large container of cottage cheese in between layers, my favorite.
2 1/2 cups shredded mozzarella cheese (10 oz)
2tablespoons grated Parmesan cheese
1. In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain.
In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/2 cup of the pasta sauce. Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli. Sprinkle evenly with 1 1/2 cups sausage and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and sausage.
3.Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
4.Heat oven to 350°F. Bake covered 45 minutes. Remove foil; sprinkle with remaining 1 1/2 cups mozzarella and the Parmesan cheese. Bake about 15 minutes longer or until cheese is melted and lasagna is hot in center. Let stand 10 minutes before cutting.
Success Let pasta casseroles stand a short time after baking for easier cutting and serving.
Serve With
Serve with thick slices of garlic bread and a tossed green salad. If you still have room for dessert, offer scoops of raspberry and chocolate sorbet.

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