- 1 lb bulk Italian sausage see Notes
- 1 lb bulk sweet Italian sausage see Notes
- 80 oz fresh spinach and cheese ravioli 4 x 20 oz family-sized bags
- 128 oz marinara sauce 4 x 32 oz jars
- 6 oz freshly grated parmesan cheese
- 32 oz shredded mozzarella cheese
- ¼ cup chopped fresh herbs such as Italian (flat-leaf parsley, basil, and oregano)
- cooking spray
Assemble the lazy lasagna.
Bake and serve.
Bake lasagna at 350℉ for 1 hour covered with foil. Remove foil and cook another hour until golden on top, bubbly throughout, and the ravioli at the center are tender (inserting a fork will tell you that).
When ready to serve, sprinkle herbs over top of lasagna. Use a spatula or large serving spoon to serve.
For the sausage, if bulk sausage is not available use sausage in casings instead; however, remove the casings prior to cooking.
If using frozen ravioli, cook the ravioli in boiling water according to package directions and drain. Then proceed with the recipe as written.
Calories: 504kcal | Carbohydrates: 24g | Protein: 29g | Fat: 35g | Saturated Fat: 12g | Monounsaturated Fat: 1g | Cholesterol: 71mg | Sodium: 1577mg | Potassium: 706mg | Fiber: 2g | Sugar: 6g