Spinach and Sausage Ravioli Lasagna

It smells like Sunday in my kitchen when I make this. A deep, tomatoey warmth mingles through the air – ribbons of sharp cheese melting into soft pasta – and the fennel from the sausage, it always hits a memory for me, though I can’t quite say which one. There’s this cozy sort of hush when the tray comes out of the oven, cheese all puffy and gold, and for a moment, no one wants to speak. Only eat. This Spinach and Sausage Ravioli Lasagna is one of those meals… not fancy, not fussy, but full-hearted and a little magical.

Why You’ll Crave It

• It tastes like comfort but feels like a shortcut – thanks to ravioli doing half the layering work for you.
• The blend of rustic sausage and gentle spinach strikes that rich-but-still-wholesome balance.
• Cheese in layers, cheese on top, cheese that bakes into crispy bits along the edges… all the best textures.
• You don’t need a béchamel or a long simmered ragu – just a little intuition and good ingredients.
• Leftovers are divine – somehow even better the next day.

The first time I made this, my sister called it “cozy lasagna with a secret” and asked for the recipe immediately.

What You’ll Need

• 250g spinach and ricotta ravioli: those soft-pillowed ones from the refrigerated section work beautifully.
• 300g Italian sausage: uncased – go spicy if you like a little heat, mild if you’re feeding varied tastes.
• 200g fresh spinach: washed and roughly chopped – it wilts down a lot.
• 400ml tomato sauce: homemade or your favorite jar – something you’d happily spoon over pasta on its own.
• 200g mozzarella cheese: shredded or thin-sliced – get one that melts well and pulls into strings.
• 50g Parmesan cheese: freshly grated, if you can – it gives a salty-savory punch on top.
• 2 tablespoons olive oil: for sautéing.
• 2 cloves garlic: minced fine.
• 1 small onion: diced – adds sweetness and a bit of body.
• Salt & pepper: go by feel, taste things as you go.

Easy How-To

Prep your oven – and your mind

Start by preheating the oven to 180°C (350°F). Get your baking dish ready and place it where you can easily reach it. Trust me, once things start moving, that really helps.

Sizzle & soften

In a big pan, warm the olive oil and cook the onion till it’s translucent and a little sweet-smelling, maybe 4-5 minutes. Add garlic for the final minute. Then crumble in the sausage and cook until browned, breaking it up as you go. Try not to rush this – the little crispy bits are delicious.

Greens meet gold

Add the spinach. It’ll seem like too much but it shrinks fast. Stir it around the sausage till it wilts and mixes in nicely – just a few minutes.

Layer by instinct

Spoon a bit of sauce at the base of your dish, just enough to keep things from sticking. Layer the ravioli in a single layer, then sausage-spinach mixture, then a little tomato sauce, then some of the cheese (mozzarella first, a whisper of Parmesan too). Repeat. The last layer should be ravioli, sauce, then the bulk of your cheese.

Bake to bubbling

Cover with foil and bake for about 25 minutes. Then take the foil off and let it go another 10 or so, until it’s bubbly and golden and a bit crisp in spots.

Wait (just a little)

Let it rest for 10 minutes. This is surprisingly hard. But it helps everything settle, and when you cut into it, the layers will hold better. That’s your moment to pour wine or set the table.

Good to Know

• If you forget to oil the foil before covering, it may stick to the cheese… I do this almost every time and still don’t learn.
• It freezes well! Cut portions, wrap in foil, then stash in the freezer – perfect for a future “don’t feel like cooking” day.
• The edges go crisp and caramelized – I suggest calling dibs in advance if you like that sort of thing.

Serving Ideas

• Serve with a peppery arugula salad and a sharp balsamic vinaigrette – it cuts the richness so nicely.
• Good bread is essential – something with crust. Wipe the plate, every time.

Top Tricks

• Warm your tomato sauce (just a little) before layering – it helps everything start cooking evenly.
• If your ravioli are frozen, boil them briefly first or let them thaw – don’t put them straight into the dish cold or it may bake unevenly.

Frequently Asked Questions

Can I use different ravioli fillings?

Absolutely. Mushroom, four cheese, even pumpkin if you lean a little autumnal – each adds a different personality to the dish. Just try to keep the flavor profile grounded with your sausage and sauce.

What if I don’t eat pork?

You can easily swap in chicken sausage, turkey, or even plant-based versions. Just make sure you season well and brown it nicely so it brings enough depth.

Do I have to cook the ravioli first?

If they’re fresh (like the kind from the fridge case), no need. If they’re frozen, best to cook or thaw them first. You want them soft but still holding their shape, otherwise they can cook unevenly.

Can I make this ahead?

Yes, and it actually gets better that way. Assemble it earlier in the day, cover and refrigerate, then bake when ready. You might need to add 5-10 extra minutes to baking time if it’s cold from the fridge.

What makes this different from regular lasagna?

Short answer? The ravioli. Using filled pasta takes out the layering of ricotta and adds soft, cheesy texture in every bite – it’s like cheat-code comfort food. Plus it’s just a little faster, which matters more often than I like to admit.