Ravioli, Italian Sausage and Spinach Fake-Out Lasagna – {Five Ingredient Friday}

Fake Lasagna recipe, Ravioli Lasagna recipe, Ravioli with Spinach Italian Sausage recipe

Fake out Lasagna with Ravioli

Five Ingredient Friday brings you a really, I mean really, simple fake-out lasagna. This dish is fast, I mean really fast; it’s delicious; it’s filling; it’s pretty cheap to make. And only five ingredients. Phew… 

This whole Five Ingredient Friday thing is a lot harder than you might think, let me tell you. That said, this is a super addition to your weekly lineup, mainly because you can take a little bit of help from the prepared frozen foods section of the grocery store. Yes, I will use prepared products I’m just super picky about which ones I use, and the frozen ravioli that is available now is outstanding. I used Kroger’s Private Selection brand of Portobello Mushroom Ravioli, but regular old cheese ravioli would work well too.

Then, I layered it with a simple red sauce I keep on hand in the freezer. Okay, okay…that would take it over five ingredients, BUT…since I understand most of you use jar sauces, that still counts as one ingredient. *wink*  I am giving you my recipe for Pomodoro (basic red) sauce below, if you’d like to save pennies and make your own to use and/or freeze. That jarred stuff is really expensive, but you can make a batch of basic red sauce for mere pennies.

Added to that, I browned some Italian sausage, a great addition since it’s loaded with awesome spices (which saved me additional ingredients); I wilted some fresh baby spinach leaves, and topped it all with some Mozzarella cheese,  then baked it.

How simple is that? Pretty darned simple…and the five ingredients are:

        • Frozen Ravioli
        • Red Sauce
        • Italian Sausage
        • Spinach
        • Mozzarella Cheese

Now…make this. And the Pomodoro sauce too!


Ravioli Italian Sausage and Spinach Fake-Out Lasagna - {Five Ingredient Friday}
A really quick and easy "cheater" lasagna made using store-bought frozen ravioli is a super Five Ingredient Friday entree.
Recipe type: Entree
  • 1 pound frozen ravioli, cooked according to package instructions
  • 28 ounces basic red sauce (jarred or pre-made Pomodoro sauce)
  • 1 pound ground Italian sausage, browned and drained of fat (you can buy links and strip them of the casing and break them up as they brown)
  • 6 ounces fresh baby spinach leaves, wilted (I put the spinach into a bowl with a bit of water and microwaved it until it was wilted - about 2 minutes in my microwave - then drain off the water.)
  • 4 ounces Mozzarella cheese, grated
  1. In a greased 9 x 13 inch casserole dish, add ⅓ of the red sauce.
  2. Top that with half of the cooked ravioli.
  3. Add another ⅓ of the red sauce on top of the ravioli.
  4. Place the remaining ravioli on top of that layer.
  5. Top with the remaining ⅓ of the red sauce.
  6. Add the wilted spinach.
  7. Add the browned Italian sausage.
  8. Sprinkle the top with the grated Mozzarella cheese.
  9. Bake in a 350 degree F oven until the sauce is bubbling and the cheese is browned and bubbling (about 20 minutes).
  10. Remove from oven, and serve.



Pomodoro Sauce (Basic Red Sauce)
This basic red sauce can be used for so many things: a topping for pasta, for pizza sauce, for the base for meat sauces...I make it in big batches and freeze it in single-meal sizes. This recipe is a single serving batch, just increase the ingredients proportionately, depending on the number of batches you wish to make.
Recipe type: Sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 - 28 ounce can crushed tomatoes
  • 1 cup red wine (I add this rather than sugar to cut any acidity in the tomatoes...and because I love wine.)
  • 1 teaspoon Italian seasoning blend
  • salt and ground black pepper, to taste
  • a shake of crushed red pepper flakes
  1. In a large skillet, over medium heat, add the olive oil and the garlic.
  2. Saute until the garlic is tender, but not browned.
  3. Add the remaining ingredients and simmer until slightly thickened (about 15-20 minutes).
  4. It is now ready to use, or to cool, package and freeze for later use.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
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