This baked ravioli lasagna is a simplified version of the classic, but even better! Loaded with plenty of cheese and flavourful Italian sausage, it’s easy to throw together and incredibly delicious. This is an ideal recipe for making ahead and devouring later!
Preheat the oven to 375ºF.
Heat a large skillet over medium-high heat. Add the canola oil. Remove the sausage from its casings and add to the hot skillet. Cook the meat until it’s browned, about 10 minutes. Using a slotted spoon, remove the sausage from the pan and to a clean plate.
Stir the garlic and carrots into the skillet and cook for a few minutes until softened. Pour in the wine and scrape up any browned bits from the bottom of the pan. Simmer and reduce the wine by half. Whisk in the tomato paste and cook for another minute.
Stir in the crushed tomatoes, water, sugar, mustard powder, salt, Italian seasoning, onion powder, garlic powder and pepper. Bring to a boil then turn the heat down to low and simmer for 10 minutes until thickened. Season to taste with salt and pepper.
Spoon a bit of the sauce into the bottom of a 10-inch casserole dish. Top with all of the ravioli. Spoon half of the ricotta over the ravioli. Sprinkle half of the sausage on top. Spread half of the remaining sauce on top of the sausage. Top with the frozen kale, if using. Repeat with remaining ricotta, sausage, and sauce.
Cover tightly with foil and bake for 20 minutes. Uncover, and sprinkle with mozzarella cheese. Bake until the cheese is melted and the sauce is bubbly, another 15-20 minutes. Remove from the oven and let the pasta rest 10 minutes before serving.
Servings: 4-6
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