Ravioli lasagne

• oil

  for frying

• sausages↗6

  (we used Italian sausages with herbs and fennel)

• tomatoes↗2 x 400g cans chopped

  with garlic & basil

• baby spinach↗200g g
• spinach & ricotta ravioli500g g

  (or any flavour you like)

• mixture of grated cheddar75g g

  and mozzarella

Step-by-step instructions

1. 1

   Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins.

2. 2

   Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can.

3. 3

   Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and hot all the way through. Cover if the top starts to get too dark. Will keep in the freezer for up to two months.