Sausage-And-Ravioli Lasagna

• 1/2 pound ground Italian sausage
• 1 (24-oz.) jar tomato-and-basil pasta sauce
• 1 (6-oz.) package fresh baby spinach, thoroughly washed
• 1/2 cup refrigerated pesto sauce
• 1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
• 1 cup (4 oz.) shredded Italian six-cheese blend

1. Preheat oven to 375u0b0. Cook Italian sausage in a skillet over medium heat, stirring often, 10 minutes or until sausage crumbles and is no longer pink; drain well. Stir pasta sauce into sausage.
2. Chop spinach, and toss with pesto in a bowl.
3. Spoon one-third of sausage mixture (about 1/2 cup) into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining sausage mixture.
4. Bake at 375u0b0 for 30 minutes. Sprinkle with shredded cheese, and bake 5 to 8 minutes or until hot and bubbly.
5. Note: We tested with Buitoni Pesto With Basil.
6. Try This Twist!
7. Shrimp-and-Ravioli Lasagna: Omit Italian sausage. Substitute 1 (15-oz.) jar Alfredo sauce for pasta sauce. Stir 1/4 cup vegetable broth* into Alfredo sauce. Proceed with recipe as directed, sprinkling 1 lb. peeled, coarsely chopped cooked shrimp over first layer of ravioli. Sprinkle with 1/8 tsp. paprika before serving. Hands-on time: 20 min., Total time: 55 min.
8. *Chicken broth may be substituted.
9. Note: We tested with Bertolli Alfredo Sauce with Aged Parmesan Cheese.

ground italian sausage, tomato, baby spinach, pesto sauce, frozen cheese, italian sixcheese

Taken from www.myrecipes.com/recipe/sausage-and-ravioli-lasagna (may not work)