Ravioli Lasagne
Cook this lasagne for the family on a busy weeknight. It only takes 15 minutes to prepare and uses just five ingredients, including shop-bought ravioli
Method
Based on 4 servings, adjust as needed.
Step 1
Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins.
Step 2
Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can.
Step 3
Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce.
Step 4
Bake for 35-40 mins until bubbling and hot all the way through. Cover if the top starts to get too dark. Will keep in the freezer for up to two months.
- Ingredients
- Based on 4 servings
-
500g Spinach & Ricotta Ravioli, (or any flavour you like) 2x La Famiglia Rana Organic Spinach, Ricotta & Burrata Whole Wheat Fresh Ravioli 250g -
2 x 400g chopped Tomatoes, with garlic & basil 2x Sainsbury's Chopped Tomatoes With Basil & Oregano 390g -
200g Baby Spinach 1x Sainsbury's Baby Leaf Spinach 200g -
1 Oil, for frying 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
75g grated cheddar and mozzarella 1x Sainsbury's Grated Cheddar & Mozzarella Mix 250g -
6 Sausages 1x Sainsbury's British Pork Sausages, Taste the Difference x6 400g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g