Ravioli Lasagna

• 1 teaspoon Olive Oil
• 1 whole Small Onion, Diced
• 2 cloves Garlic, Minced
• 1 pound, 1-23 ounces, weight Mild Italian Sausage, Casings Removed
• 1 can (796 Ml Can) Crushed Tomatoes
• 1 teaspoon Dried Oregano
• 1/2 teaspoons Ground Pepper
• 1/2 cups Half-and-Half (or Heavy Cream)
• 1/2 cups Milk
• 1- 1/2 cup Sliced Mushrooms
• 1- 1/2 pounds, 3/4 ounces, weight Fresh (Refrigerated, Store-bought) Spinach And Cheese Ravioli, Uncooked
• 1- 1/2 cup Grated Mozzarella

1. Preheat oven to 350 F. Lightly coat a 9x13 baking dish with cooking spray and set aside.
2. In a large pot or deep frying pan, heat oil over medium heat.
3. When oil is hot add onion and garlic and cook until onion is softened, stirring often.
4. This will take about 3 minutes.
5. Add sausage meat, breaking it up with a fork, and cook until meat is no longer pink, about 5 minutes.
6. Add crushed tomatoes, oregano, and pepper.
7. Stir in cream and milk, then set aside 1 cup of sauce before adding the mushrooms and ravioli into the pan.
8. Stir to coat everything evenly, then dump the entire mixture into the prepared baking dish, pressing down lightly to even out ravioli.
9. Pour reserved 1 cup of sauce over the top, then sprinkle with mozzarella.
10. Bake, uncovered, for 20-25 minutes or until ravioli are cooked through and cheese is melted.
11. Remove from oven and serve.
12. To make ahead: Prepare through the step where you put the sauce and mozzarella on top, but do not bake.
13. Let it cool at room temperature, then wrap well and freeze.
14. To bake, let it sit in the refrigerator overnight to thaw, then bake as directed, adding an extra 10-20 minutes to cooking time as needed.
15. This can also be made in the morning, refrigerated, and baked at dinnertime.

olive oil, onion, garlic, italian sausage, tomatoes, oregano, ground pepper, milk, mushrooms, mozzarella

Taken from tastykitchen.com/recipes/main-courses/ravioli-lasagna-2/ (may not work)