Feel Good

Ravioli lasagna

The ultimate rainy day recipe.

Written by Beth Williams
Published 21.10.2023

Serves: 4


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



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.

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.

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.


Recipe credit: BBC Good Food

Image credit: Southern Living

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