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Ravioli lasagne


 Method 1

Ingredients

oil, for frying

6 sausages (we used Italian sausages with herbs and fennel)

tomatoes with garlic & basil

200g baby spinach

500g spinach & ricotta ravioli (or any flavour you like)

75g mixture of grated cheddar and mozzarella 

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. 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.

Method 2

Ingredients:
- 1 package of frozen ravioli
- 1 jar of marinara sauce
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1 teaspoon of Italian seasoning
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)

Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a medium-sized bowl, mix together the marinara sauce, Italian seasoning, garlic powder, salt, and pepper.
3. Spread a thin layer of the sauce on the bottom of a baking dish.
4. Place a layer of frozen ravioli on top of the sauce.
5. Add a layer of mozzarella cheese on top of the ravioli.
6. Repeat the layers until all the ravioli are used, ending with a layer of sauce and cheese on top.
7. Sprinkle the Parmesan cheese on top of the lasagna.
8. Cover the baking dish with foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
10. Let it cool for a few minutes, then garnish with fresh basil leaves before serving.



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