Make-Ahead Ravioli Sausage Lasagna

Prep: 20 min | Yield: 8 servings

Make this pasta casserole the day before and refrigerate it for next-day baking.

Ingredients

• 1 1/4 pounds bulk Italian pork sausage
• 1 (28 ounce) jar tomato pasta sauce
• 1 (25 ounce) package frozen cheese-filled ravioli
• 2 1/2 cups )10 ounces) shredded mozzarella cheese*
• 2 tablespoons grated Parmesan cheese

Instructions

1. In a 10 inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain.
2. In an ungreased 13 x 9 inch 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.
3. Repeat layers with remaining ravioli, pasta sauce and sausage.
4. Cover tightly with aluminum foil; refrigerate at least 8 hours but no longer than 24 hours.
5. Heat oven to 350 degrees F.
6. Bake covered for 45 minutes.
7. Remove aluminum 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 for 10 minutes before cutting.

Notes

You can use any melty cheese, such as Cheddar, if you like.

There is no rule that says that you can't bake this immediately after assembling.

Attribution

Photo credit: lynn.gardner on VisualHunt