Ravioli Lasagna

  • 1 Tablespoon olive oil
  • 1 pound bulk sweet Italian sausage
  • 1 package sliced mushrooms
  • 1 yellow onion, diced
  • 2 packages Three Bridges Five Cheese Ravioli
  • 2 cups shredded mozzarella cheese
  • ½ cup flat leaf parsley, chopped
  • ½ cup fresh basil, chopped
  • salt and pepper
  • 1 teaspoon red pepper flakes
  • 2 (15-oz.) containers Three Bridges Heirloom Marinara Sauce

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  1. Heat a large non-stick skillet over medium-high heat. Add olive oil and sausage. Break up with your spatula. Cook until almost brown, about 5 minutes. Add onions and mushrooms and cook for another 10 minutes, until the onions are soft and the sausage and mushrooms have browned. Season with salt and pepper.
  2. Line a 9×13 pan with a thin layer of marinara sauce. Add a layer of ravioli.
  3. Add the sausage mixture. Top with a thin layer of sauce. Sprinkle layer with half of the cheese, herbs, and season with salt, pepper, and red pepper flakes.
  4. Add another package of ravioli. Generously cover the ravioli with marinara sauce, making sure the pasta is entirely covered.
  5. Top with remaining cheese. Sprinkle salt, pepper, and red pepper flakes on top.
  6. Place a baking sheet under your pan. Bake in a preheated 400° oven covered loosely with foil for 30 minutes. Remove foil and bake for another 20 minutes, or until hot all the way through and the cheese is melted and bubbly.
  7. Let stand for 15 minutes before serving. Top with more fresh parsley and basil. Serve and enjoy

From Baked Bree



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