Weeknight Ravioli Lasagna with Chianti Sauce

13 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Prep: 45 mins
  • Bake: 40 mins 375°F
  • Stand: 10 mins
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Weeknight Ravioli Lasagna with Chianti Sauce
cup olive oil
cup chopped onion (1 medium)
28 ounce can crushed tomatoes, undrained
cup Chianti or other full-bodied dry red wine
tablespoon dried oregano, crushed
teaspoon salt
teaspoon crushed red pepper
12 ounce package cooked Italian-style poultry sausages, halved lengthwise and cut into 1/2-inch pieces
ounces fresh cremini mushrooms or button mushrooms, sliced
7 ounce jar roasted red sweet peppers, drained and coarsely chopped
cup snipped fresh basil
9 ounce package refrigerated cheese ravioli
8 ounce package shredded mozzarella cheese (2 cups)
  1. For Chianti tomato sauce, in a large saucepan heat 1 teaspoon of the olive oil over medium heat. Add onion and garlic; cook about 3 minutes or until onion is tender. Add tomatoes, Chianti, oregano, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly reduced.
  2. Meanwhile, in a very large skillet heat 1 tablespoon of the olive oil over medium heat. Add sausage pieces and mushrooms; cook until mushrooms are tender. Stir in roasted red peppers and basil; set aside.
  3. Preheat oven to 375 degrees F. Spoon one-fourth of the Chianti tomato sauce into a 3-quart rectangular baking dish. Arrange one package of the ravioli on top. Spoon half of the sausage-mushroom mixture over. Spoon another one-fourth of the sauce over sausage-mushroom mixture in baking dish. Top with half of the mozzarella cheese. Spoon another one-fourth of the sauce over cheese. Repeat layers with the remaining ravioli, sausage-mushroom mixture, sauce, and cheese.
  4. Bake, covered, for 35 minutes. Uncover; bake about 5 minutes more or until cheese is bubbly and lasagna is heated through. Let stand for 10 minutes before serving.
Nutrition Facts (Weeknight Ravioli Lasagna with Chianti Sauce)
    Per serving:
  • 478 kcal cal.,
  • 21 g fat
  • (9 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 87 mg chol.,
  • 1284 mg sodium,
  • 42 g carb.,
  • 5 g fiber,
  • 6 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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