Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

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.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

25 mins
55 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

378 calories; fat 13g; cholesterol 82mg; saturated fat 7g; carbohydrates 40g; mono fat 1g; insoluble fiber 6g; sugars 10g; protein 24g; vitamin a 2208.3IU; vitamin c 21.9mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 27.1mcg; vitamin b12 0.2mcg; sodium 858mg; potassium 276mg; calcium 352mg; iron 3.5mg.