• Prep Time: 20 mins
  • Cooking Time: 40 mins
  • Serves: 8

Cudighi Ravioli Lasagna

  • Recipe Submitted by on

 Ingredients List

  • 1 ½ pound bulk Cudighi sausage (Italian can be substituted)
  • 1 package cheese raviolis (25 ounces)
  • 15 ounces ricotta cheese
  • 1 egg (lightly beaten)
  • 1 teaspoon dried basil
  • ½ teaspoon Italian Seasoning
  • 40 ounces spaghetti sauce (just match jar or can sizes to come close)
  • 2 cups Italian Shredded Cheese Blend


Preheat oven to 350F.
Cook raviolis according to package directions. Drain.
While the raviolis are cooking, in a medium size bowl, mix together the egg, ricotta cheese, dried basil, and Italian seasoning until well combined.
In a large skillet cook and crumble the sausage until no longer pink inside. Drain if needed.
In a 13 x 9 casserole dish spread 1⅓ cups spaghetti sauce over the bottom. Layer with ½ of the sausage, and then ½ of the raviolis, and then spread the ricotta cheese over the top. Spoon another 1⅓ cup sauce over the ricotta cheese. Repeat the layers buy adding the rest of the sausage, and then the raviolis, topping with remaining spaghetti sauce.
Sprinkle the cheese over the top of the casserole, cover with aluminum foil, and bake for 30 minutes. Remove the aluminum foil and continue baking until cheese is melted.
Let rest for 10 minutes before serving

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