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In a large saucepan, heat 1 teaspoon oil over medium heat. Add onion and garlic; cook about 3 minutes or until onion is tender. Add tomatoes, wine, oregano, salt and crushed red pepper. to taste. Bring to a boil; reduce heat. Simmer, uncovered, for about 10 minutes or until slightly reduced.
Meanwhile, in a very large skillet, heat 1 tablespoon oil over medium heat. Add sausage pieces and mushrooms; cook until mushrooms are tender. Stir in roasted red peppers and basil; set aside.
Preheat oven to 375°F. Spoon one-fourth of the sauce into a 3-quart rectangular baking dish. Arrange half the ravioli on top. Spoon on half of the sausage-mushroom mixture. Cover with another one-fourth of the sauce. Top with half of the mozzarella. Spoon another one-fourth of the sauce over the cheese. Repeat layers with the remaining ravioli, sausage-mushroom mixture, sauce and cheese.
Bake, covered, for 35 minutes. Uncover; bake about 5 minutes more or until cheese is bubbly and lasagna is heated through. Let stand for 10 minutes before serving.