6ozbaby kaleOR baby spinach, 1 5-6 oz bag, coarsley chopped
12ozItalian chicken sausagecooked and chopped
1 1/2cupsmozzarella cheeseshredded, divided
1/2cupfresh basilchopped
28ozmarinara1 jar
14.5ozdiced tomatoes1 can, undrained
1clovegarlicminced
1tspItalian seasoning
18ozrefrigerated cheese ravioli2 9-oz packages
Instructions
Preheat your oven to 375 degrees F. Grease a 9x13 inch baking dish (3-quarts) with non-stick cooking spray.
In a large bowl, mix together kale (or spinach), sausage, 3/4 cup of cheese, and the basil. For the sauce, in another large bowl, mix together marinara sauce, diced tomatoes, garlic, and Italian seasoning.
Spread about 1 cup of the sauce in your prepared baking dish. Top with half of the ravioli and then half of the kale and sausage mixture. Place another cup of sauce over the kale mixture and layer that with remaining ravioli, kale and sausage mixture, and sauce. Top with remaining 3/4 cup cheese.
Spray a piece of foil with non-stick spray and cover lasagna—Bake for 30 minutes. Remove foil and bake for an additional 15 minutes or until heated through. Cheese should be bubbly and begin to brown when done.
Top with additional basil if desired and serve!
Notes
You can use dried basil instead of fresh but cut the measurement in half.
You can substitute whatever type of ravioli you like with the recipe.
You can substitute a pound of ground beef or another kind of sausage if preferred.
Baked ravioli makes for great leftovers and can be frozen for up to 3 months.