Ravioli Lasagna with Baby Kale and Italian Sausage
Put a twist on your usual lasagna recipe with this bubbly bake that uses ravioli for the pasta. If you're feeling creative swap out the cheese-filled ravioli called for and use your favorite filled pasta.
Preheat oven to 375°F. Grease a 3-qt. rectangular baking dish. In a large bowl combine kale, sausage, 3/4 cup of the mozzarella cheese, and the basil. For sauce, in another large bowl combine next five ingredients (through fennel seeds).
Spread about 1 cup of the sauce in the prepared dish. Top with half of the ravioli and kale mixture. Spoon 1 cup of the sauce over kale mixture. Top with remaining ravioli, kale mixture, and sauce. Sprinkle with the remaining 3/4 cup mozzarella cheese.
Cover with nonstick or greased foil. Bake 30 minutes. Remove foil; bake about 25 minutes more or until heated through. If desired, top with a mixture of Parmesan cheese and additional basil.
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13 g fat
(7 g saturated fat,
0 g polyunsaturated fat,
1 g monounsaturated fat),
82 mg cholesterol,
858 mg sodium,
40 g carbohydrates,
6 g fiber,
10 g sugar,
24 g protein.