Ravioli lasagne

Cook this lasagne for the family on a busy weeknight. It only takes 15 minutes to prepare and uses just five ingredients, including shop-bought ravioli

Prep:15 mins
Cook:1 hrs 10 mins

Easy

Nutrition per serving

kcal 544
fat 28g
saturates 12g
carbs 44g
sugars 0g
fibre 6g
protein 25g
salt 2.04g

Ingredients

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

Method

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.