Estelle's Sausage and Ravioli Lasagna
1/2 lb. ground Italian Sausage
1 (24 oz) jar tomato and basil pasta sauce
1 (6 oz) package of baby spinach, washed completely
1/2 cup refrigerated pesto sauce
1 (25 oz) package frozen cheese-filled ravioli (frozen)
1 cup shredded Italian six-cheese blend
Preheat oven to 375 degrees F. Cook Italian sausage in a skillet over medium heat, stirring often until sausage crumbles and is no longer pink. Drain well. Stir pasta sauce into sausage. Chop fresh spinach and toss with pesto in a bowl. Spoon 1/3 of sausage mixture into a lightly greased 11x7 baking dish, Top with half of spinach mixture. Arrange half of ravioli in a single layer across spinach mixture. Repeat layers once and top with remaining sausage and sauce mixture. Bake at 375 degrees for 30 minutes. Sprinkle with cheese and bake 5-8 minutes longer or until hot and bubbly. We serve with fresh Italian salad and hot, crusty sourdough bread!
Fresh Italian Salad
1/4 cup fresh lemon juice
2 teaspoons grated lemon peel
1 teaspoon honey
1 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup olive oil
1 head romaine lettuce, coarsely chopped
4 Belgian endives, thinly sliced crosswise
1 cup pitted kalamata olives, halved
1 cup (lightly packed) fresh Italian parsley leaves, coarsely chopped
3/4 cup (lightly packed) fresh basil leaves, torn into bite-size pieces
Blend the lemon juice, lemon peel, honey, 1 teaspoon of salt, and 1/4 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
Toss the lettuce, endive, olives, parsley, and basil in a large bowl with enough dressing to coat. Season the salad with more salt and pepper, to taste, and serve.