Rating: 3.5 stars
38 Ratings
  • 5 star values: 15
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 5

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.

Source: Better Homes and Gardens


Credit: Kritsada Panichgul

Recipe Summary

45 mins
40 mins
10 mins
1 hr 35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

478 calories; fat 21g; cholesterol 87mg; saturated fat 9g; carbohydrates 42g; mono fat 7g; poly fat 1g; insoluble fiber 5g; sugars 6g; protein 27g; vitamin a 1311.9IU; vitamin c 56.7mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 3mg; vitamin b6 0.3mg; folate 24.2mcg; vitamin b12 0.1mcg; sodium 1284mg; potassium 595mg; calcium 373.6mg; iron 3.8mg.