Recipes and Cooking Ravioli Lasagna with Baby Kale and Italian Sausage 4.5 (2) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 2, 2019 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 55 mins Total Time: 1 hrs 20 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 5-6 ounce pkg. baby kale, coarsely chopped 12 ounce Italian-flavor cooked chicken sausage, chopped 1 ½ cup shredded mozzarella cheese (6 oz.) ½ cup snipped fresh basil 1 28 ounce can no-salt-added crushed tomatoes 1 14.5 ounce can fire-roasted diced tomatoes with garlic, undrained 1 8 ounce can no-salt-added tomato sauce 1 teaspoon dried Italian seasoning, crushed ½ teaspoon fennel seeds, crushed 2 9 ounce pkg. refrigerated cheese-filled ravioli Grated Parmesan cheese (optional) Directions 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. Rate it Print Nutrition Facts (per serving) 378 Calories 13g Fat 40g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 378 % Daily Value * Total Fat 13g 17% Saturated Fat 7g 35% Cholesterol 82mg 27% Sodium 858mg 37% Total Carbohydrate 40g 15% Total Sugars 10g Protein 24g Vitamin C 21.9mg 110% Calcium 352mg 27% Iron 3.5mg 19% Potassium 276mg 6% Folate, total 27.1mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.