Delicious Fall Ravioli Lasagna (Print version)
Cheese ravioli layered with Italian sausage, butternut squash, and three cheeses for a cozy fall dinner without boiling noodles.
# Ingredients:
For the meat sauce
01 -
1 lb (450 g) sweet Italian sausage, casings removed
02 -
1 small yellow onion, diced
03 -
3 cloves garlic, minced
04 -
1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
05 -
24 oz (680 g) marinara sauce
06 -
1 tablespoon olive oil
For the squash ricotta layer
07 -
1 cup (240 g) butternut squash puree (canned or roasted and blended)
08 -
15 oz (425 g) whole milk ricotta
09 -
1 large egg
10 -
1/2 cup (45 g) grated Parmesan
11 -
1/4 teaspoon ground nutmeg
12 -
1/2 teaspoon salt
13 -
1/4 teaspoon black pepper
For assembly
14 -
20 oz (565 g) frozen cheese ravioli (about 1 large bag)
15 -
2 cups (225 g) shredded mozzarella
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add sausage, onion, garlic, and sage. Cook, breaking up the meat, until browned and no pink remains, 6 to 8 minutes. Drain excess fat and stir in marinara sauce.
02 -
In a mixing bowl, stir together butternut squash puree, ricotta, egg, parmesan, nutmeg, salt, and pepper until smooth and evenly combined.
03 -
Lightly oil a 9 by 13 inch baking dish. Spread a thin layer of meat sauce on the bottom. Arrange half the frozen ravioli in an even layer. Dollop half the ricotta mixture over the ravioli, then scatter half the remaining meat sauce on top and sprinkle with 1/2 cup mozzarella. Repeat the layers once.
04 -
Cover the dish tightly with foil. Bake at 375°F (190°C) for 30 minutes. Remove foil, add the remaining mozzarella, and bake 10 to 15 minutes more until the top is golden and bubbling. Let rest 10 minutes before slicing and serving.
# Good to know:
01 -
Let the lasagna rest 10 minutes after baking so the layers set and slice cleanly.