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Ravioli lasagne

Name: Ravioli lasagne
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: Serves 2 adults, 2 children
Cuisine: Italian
Ingredients: oil for frying; 6 sausages (we used Italian sausages with herbs and fennel); 2 x 400g cans chopped tomatoes with garlic & basil; 200g baby spinach; 500g spinach & ricotta ravioli (or any flavour you like); 75g mixture of grated cheddar and mozzarella

Cook this lasagne for the family on a busy weeknight. It only takes 15 minutes to prepare and uses just five ingredients, including shop-bought ravioli

1 hr 25 min total 15 min prep 1 hr 10 min cook Serves 2 adults, 2 children 544 cal

Ingredients

2 serv.

oil for frying
6 sausages (we used Italian sausages with herbs and fennel)
2 x 400g cans chopped tomatoes with garlic & basil
200g baby spinach
500g spinach & ricotta ravioli (or any flavour you like)
75g mixture of grated cheddar and mozzarella

Instructions

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1 Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins.
2 Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can.
3 Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and hot all the way through. Cover if the top starts to get too dark. Will keep in the freezer for up to two months.