Cudighi Ravioli Lasagna Recipe

Cudighi Ravioli Lasagna Recipe

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
Recipe Type: Main
Cuisine: Italian
Author: Larry
Prep time:
Cook time:
Total time:
Serves: 6-8
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Cudighi Ravioli Lasagna Recipe

  • Author: Cullys Kitchen
Scale

Ingredients

  • 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

Instructions

  1. Preheat oven to 350F.
  2. Cook ravioli according to package directions. Drain.
  3. While the ravioli are cooking, in a medium-size bowl, mix together the egg, ricotta cheese, dried basil, and Italian seasoning until well combined.
  4. In a large skillet cook and crumble the sausage until no longer pink inside. Drain if needed.
  5. 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.
  6. 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.
  7. Let rest for 10 minutes before serving

Adapted from Taste of Home Magazine

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