Do-Ahead Ravioli-Sausage Lasagna (Holiday inspiration)

 

                This yummy lasagna is weeknigth heaven!

Makes 8 servings

• 1¼ lb bulk italian pork sausage
• 1 jar (26 to 28 oz) tomato pasta sauce (any variety)
• 1 bag (25 to 27.5 oz) frozen cheese-filled ravioli
• 2½ cups shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese

1. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink ; drain.
2. In ungreased 13 x 9-inch pan, spread ½ cup of the pasta sauce ; arrange single layer of frozen ravioli over sauce.
3. Evenly pour 1 cup of the pasta sauce over ravioli ; sprinkle evenly with 1½ cups sausage and 1 cup of mozzarella cheese.
4. Repeat layers with remaining ravioli, pasta sauce and sausage.
5. Cover tightly with foil and refrigerate at least 8 hours but no longer than 24 hours.
6. Heat oven to 350F (180C).
7. Bake covered 45 minutes ; remove foil.
8. Sprinkle remaining 1½ cups mozzarella cheese and the Parmesan cheese ; bake uncovered about 15 minutes longer or until cheese is melted and lasagna is hot in center.
9. Let stand 10 minutes before serving.

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