Recipes and Cooking Weeknight Ravioli Lasagna with Chianti Sauce 3.7 (38) 2 Reviews This homemade lasagna recipe becomes weeknight lasagna (read: quicker than usual) since it involves layering a refrigerated ravioli recipe with cooked sausages and a simple tomato-chianti sauce. 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 September 27, 2011 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 45 mins Bake Time: 40 mins Stand Time: 10 mins Total Time: 1 hrs 35 mins Servings: 8 Jump to Nutrition Facts Ingredients ¼ cup olive oil ½ cup chopped onion (1 medium) 3 cloves garlic, minced 1 28 ounce can crushed tomatoes, undrained 1 cup Chianti or other full-bodied dry red wine 1 tablespoon dried oregano, crushed 1 teaspoon salt ¼ - ½ teaspoon crushed red pepper 1 12 ounce package cooked Italian-style poultry sausages, halved lengthwise and cut into 1/2-inch pieces 12 ounce fresh cremini mushrooms or button mushrooms, sliced 1 7 ounce jar roasted red sweet peppers, drained and coarsely chopped ½ cup snipped fresh basil 2 9 ounce package refrigerated cheese ravioli 1 8 ounce package shredded mozzarella cheese (2 cups) Directions 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. 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. Preheat oven to 375°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. 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. Rate it Print Nutrition Facts (per serving) 478 Calories 21g Fat 42g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 478 % Daily Value * Total Fat 21g 27% Saturated Fat 9g 45% Cholesterol 87mg 29% Sodium 1284mg 56% Total Carbohydrate 42g 15% Total Sugars 6g Protein 27g Vitamin C 56.7mg 284% Calcium 373.6mg 29% Iron 3.8mg 21% Potassium 595mg 13% Folate, total 24.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.3mg *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.