I wanted to put a casserole dish together for supper and I thought this Cudighi Ravioli Lasagna Recipe looked really good.
I feel a little guilty because I did not make the portions of ravioli from scratch; which is something I have been meaning to do. I have avoided them because of the time and work involved.
This is another simple recipe that doesn’t require a lot of ingredients. The original recipes call for sweet Italian sausage, but I decided to use Cudighi instead. Cudighi is pretty much like Italian except it’s a little spicier.
During the first part of the baking process, you have to cover the dish with aluminum foil so be sure to use a casserole dish deep enough so the cheese doesn’t stick to the foil.
If you’re looking for a simple and good one-dish recipe, give this Cudighi Ravioli Lasagna Recipe a try; it’s really good. Enjoy
Cudighi Ravioli Lasagna Recipe
- 1 ½ pound bulk Cudighi sausage (Italian can be substituted)
- 1 package cheese portions of ravioli (25 ounces)
- 15 ounces ricotta cheese
- 1 egg (lightly beaten)
- 1 teaspoon dried basil
- ½ teaspoon Italian Seasoning
- 40 ounces spaghetti sauce (just match jar or can size to come close)
- 2 cups Italian Shredded Cheese Blend
- Preheat oven to 350F.
- Cook ravioli according to package directions. Drain.
- While the ravioli are cooking, in a medium-size bowl, mix together the egg, ricotta cheese, dried basil, and Italian seasoning until well combined.
- In a large skillet cook and crumble the sausage until no longer pink inside. Drain if needed.
- In a 13 x, 9 casserole dish spread 1 1/3 cups spaghetti sauce over the bottom. Layer with ½ of the sausage, and then ½ of the plates of ravioli, and then spread the ricotta cheese over the top. Spoon another 1 1/3 cup sauce over the ricotta cheese. Repeat the layers by adding the rest of the sausage, and then the plates of ravioli, topping with remaining spaghetti sauce.
- Sprinkle the cheese over the top of the casserole, cover with aluminum foil, and bake for 30 minutes. Remove the aluminum foil and continue baking until cheese is melted.
- Let rest for 10 minutes before serving
Adapted from Taste of Home Magazine