"This easy recipe combines two favorite Italian dishes and turns them into one terrific supper. Perfect for a hungry crowd!"

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INGREDIENTS

1 lb Italian sausage
1 cup Finely chopped onions
2 cloves Garlic ; minced
2 cans (15 oz) Diced tomatoes
1 can (6 oz) Tomatoe paste
1 tsp Italian seasoning or Dried oregano
2 pkgs (1 lb) Cheese ravioli
3 cups Mozzarella grated
1/4 cup Parmesan cheese grated

Servings

INSTRUCTIONS

1. Preheat oven to 350. Lightly spray a 13x9 inch baking dish with nonstick cooking spray.

2. Cook the sausage and onion in a 10 inch skillet over medium-high heat, stirring occasionally, until the sausage is lightly browned, about 6 minutes.

3. Stir the tomatoes, tomato paste, 1 cup water and the Italian seasoning into the skillet. Bring to a boil. Reduce heat to low. Simmer, stirring occasionally, for 20 minutes.

4. Meanwhile, cook the ravioli according to the package directions. Drain.

5. Spread 1/2 cup tomato sauce in the bottom of the prepared baking dish. Cover with 1 layer ravioli, overlapping the ravioli slightly, and 1/3 of the remaining tomato sauce. Sprinkle with 1 cup mozzarella. Repeat the layers twice. Top with the Parmesan. Bake until bubbly, 25-35 minutes. Let stand for 10 minutes before serving.

**Taken from Great American Recipes, Oven-Baked Pasta and Rice Dishes, recipe 30.

NOTES

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Ravioli Lasagna

1 lb Italian sausage 
1 cup Finely chopped onions 
2 cloves Garlic minced
2 cans (15 oz) Diced tomatoes 
1 can (6 oz) Tomatoe paste 
1 tsp Italian seasoning or Dried oregano 
2 pkgs (1 lb) Cheese ravioli 
3 cups Mozzarella grated 
1/4 cup Parmesan cheese grated

1.  Preheat oven to 350.  Lightly spray a 13x9 inch baking dish with nonstick cooking spray.

2.  Cook the sausage and onion in a 10 inch skillet over medium-high heat, stirring occasionally, until the sausage is lightly browned, about 6 minutes.

3. Stir the tomatoes, tomato paste, 1 cup water and the Italian seasoning into the skillet.  Bring to a boil. Reduce heat to low.  Simmer, stirring occasionally, for 20 minutes.

4.  Meanwhile, cook the ravioli according to the package directions.  Drain.

5.  Spread 1/2 cup tomato sauce in the bottom of the prepared baking dish.  Cover with 1 layer ravioli, overlapping the ravioli slightly, and 1/3 of the remaining tomato sauce.  Sprinkle with 1 cup mozzarella.  Repeat the layers twice.  Top with the Parmesan.  Bake until bubbly, 25-35 minutes.  Let stand for 10 minutes before serving.

**Taken from Great American Recipes, Oven-Baked Pasta and Rice Dishes, recipe 30.

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Nutrition

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Serving Size: 1 Serving (320g)
Recipe Makes: 10 Servings

Calories: 693
Calories from Fat: 362 (52%)

Amt Per Serving		% DV

	Total Fat 40.2g	54 %
	Saturated Fat 17.7g	88 %
	Monounsaturated Fat 11.1g
	Polyunsanturated Fat 2.5g
Cholesterol 135.9mg		42 %
Sodium 1333.6mg		46 %
Potassium 562mg		15 %
Total Carbohydrate 46.1g		14 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 41.5g
Protein 36.4g		52 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 693

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