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Combine thawed, drained spinach with ricotta, mozzarella, Parmesan, egg, basil, salt, garlic powder and nutmeg. Arrange half of the frozen ravioli in the pan. Top with half of the spinach and ricotta mixture. Spread with half of the remaining marinara sauce.

Italian Sausage Ravioli Lasagna with Spinach is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Italian Sausage Ravioli Lasagna with Spinach is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have italian sausage ravioli lasagna with spinach using 14 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Italian Sausage Ravioli Lasagna with Spinach:

1. Get butter
2. Prepare package of fresh spinach
3. Prepare ground beef
4. Prepare medium onion, chopped
5. Make ready Salt and pepper
6. Make ready garlic, minced and divided
7. Get jar marinara sauce (I like Rao’s)
8. Take whole milk ricotta
9. Take large egg
10. Make ready freshly grated Parmesan, divided
11. Make ready freshly chopped basil, plus more for garnish
12. Make ready garlic powder
13. Prepare refrigerated Italian sausage ravioli (I prefer the Rana brand, but you can use frozen ravioli that have been thawed in the refrigerator)
14. Get shredded mozzarella

Chop spinach, and toss with pesto in a medium bowl. Combine Alfredo sauce and vegetable broth. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture.

Steps to make Italian Sausage Ravioli Lasagna with Spinach:

1. Step 1 In a large frying pan sauté one clove of minced garlic and spinach in the butter until spinach is wilted. Set aside the spinach and use the same frying pan to brown the ground beef.
2. Step 2 Brown ground beef and onion seasoned with salt and pepper in a large frying pan, about 10 minutes. Drain in colander and return to frying pan. Stir in 2 cloves of minced garlic and the marinara sauce, then simmer for about 5 minutes.
3. Step 3 Meanwhile, in a medium bowl, add ricotta, egg, 1/4 cup Parmesan, basil, garlic powder, and season with salt and pepper. Stir to combine.
4. Step 4 Spray a 9” baking dish, preferably ceramic with high sides, with olive oil spray.
5. Step 5 Spread 1/3 of the meat sauce into prepared pan. Top with a single layer of ravioli, half of the remaining meat sauce and the ricotta mixture. Spoon reserved spinach evenly over the ricotta layer, and add half of the mozzarella and 1/4 cup Parmesan. Add another layer of ravioli, and top with remaining sauce.
6. Step 6 Cover loosely with tin foil.
7. Step 7 At this point you have two options. You can bake the ravioli immediately in a 350 degree oven for 45 minutes, removing the foil, adding remaining mozzarella and parmesan cheese, and return to oven to bake until golden and bubbly, about 15 minutes more. Sprinkle with remaining basil.
8. Step 8 Alternatively, after assembling the lasagna, cover loosely with tin foil, allow to cool to room temperature. Place in refrigerator and bake the next day following the baking instructions above. Use an oven thermometer to ensure that the internal temperature reaches 160 degrees in the center of the lasagna. I find that assembling the lasagna the day before makes it easier to cut and serve, although it tastes delicious either way.
9. Step 9 Note: I recommend that you bake this on a cookie sheet covered with foil in case you have any spills.
10. Ready to serve and ENJOY!

Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. In another bowl, mix Alfredo sauce and broth. Top with half of spinach mixture. Arrange half of ravioli in single layer over spinach mixture.

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