Ravioli Lasagna

Ingredients

• Olive oil
• 3 mild or hot Italian sausages
• 2 ½–3 cups prepared tomato sauce
• 2 tablespoons prepared pesto
• 700–800g cheese & spinach ravioli
• 2 ½ cups grated mozzarella

Directions

1. Heat your oven to 400ºF and lightly grease a 9-inch deep casserole dish or baking pan with non-stick cooking spray or a bit of olive oil.
2. Place a pot or sauté pan over medium heat and add in a small splash of oil. Remove the sausage meat from its casings and add to the pan to cook until golden brown and cooked through.
3. Remove the pan from the heat, pour in the sauce, and stir in the pesto.
4. Spoon about a third of the sauce into the prepared pan and top with half of the ravioli. Scatter with about 1 cup of the grated cheese and top with another third of the sauce. Top with the remaining ravioli followed by the remaining sauce and scatter with the remaining 1 ½ cups of grated mozzarella.
5. Lightly grease the dull side of a piece of aluminum foil with non-stick cooking spray or oil. Cover the lasagna with the foil, greased side down, and crimp to seal well.
6. Transfer to the oven for 30 minutes then remove the foil and continue to cook for 10 to 15 minutes or until golden and bubbling.
7. Allow the lasagna to rest for 5 to 10 minutes before serving.