Ravioli lasagne
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 adults, 2 children
Skip to ingredients
Showing items 1 to 3 of 6
- oilfor frying
- 6 sausages(we used Italian sausages with herbs and fennel)
- 2 x 400g cans chopped tomatoeswith garlic & basil
- 200g baby spinach
- 500g spinach & ricotta ravioli(or any flavour you like)
- 75g mixture of grated cheddarand mozzarella
Nutrition: Per serving
- kcal544
- fat28g
- saturates12g
- carbs44g
- sugars10g
- fibre6g
- protein25g
- salt2.04g
Method
step 1
Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins.
step 2
Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can.
step 3
Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and hot all the way through. Cover if the top starts to get too dark. Will keep in the freezer for up to two months.
