Ingredients
1 1/4
lb bulk Italian pork sausage
1
jar (26 to 28 oz) tomato pasta sauce (any variety)
1
package (25 to 27 1/2 oz) frozen cheese-filled ravioli
2 1/2
cups shredded mozzarella cheese (10 oz)
2
tablespoons grated Parmesan cheese
Preparation
In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain.
In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/2 cup of the pasta sauce. Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli. Sprinkle evenly with 1 1/2 cups sausage and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and sausage.
Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
Heat oven to 350°F. Bake covered 45 minutes. Remove foil; sprinkle with remaining 1 1/2 cups mozzarella and the Parmesan cheese. Bake about 15 minutes longer or until cheese is melted and lasagna is hot in center. Let stand 10 minutes before cutting.
