Birthday Lasagna (Originally Called "worth It Lasagna"

Submitted by tigershoes

"I got this recipe a few years a go from a taste of homes magazine that was featuring recipes that won awards. I get so tired of the same lasagna over and over again. This is AWESOME, never tasted anything better. This is my most cherished recipe so I thought I should post it. I know yall will just love this. It does make 2 pans full. So half everything if your not serving a crowd. Oh and do this recipe justice and dont leave anything out or sub anything, especially the wine and raisins :)...yum!"

 

• Ready In: 1hr 40mins
• Ingredients: 19
• Yields: 2 casseroles, 12 servings each
• Serves: 24

ingredients

• 2 (26 ounce) jars meatless spaghetti sauce
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1⁄2 cup Burgundy wine
• 2 tablespoons brown sugar
• 3 garlic cloves, minced
• 2 lbs Italian turkey sausage links, casings removed (I just use 2lbs pre ground Italian turkey instead, so I dont have to bother removing casings from li)
• 3⁄4 cup raisins
• 2 teaspoons italian seasoning
• 1 1⁄2 lbs sliced fresh mushrooms
• 1 medium onion, chopped
• 2 eggs, lightly beaten
• 2 (15 ounce) cartons ricotta cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 cup grated parmesan cheese
• 2 (24 ounce) packages frozen cheese ravioli, thawed
• 1 cup shredded parmesan cheese
• 18 slices provolone cheese, cut in half
• 6 cups shredded monterey jack cheese
• 5 large tomatoes, slice

directions

1. In a Dutch oven, bring first five ingredients to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring often.
2. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in raisins and Italian seasoning; add to sauce. In the same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In a large bowl, combine the eggs, ricotta, spinach and grated Parmesan; set aside.
3. In each of two greased 13-in. x 9-in. baking dishes, layer 1-1/3 cups sauce, half of a package of ravioli, 1-1/3 cups sauce, 1/4 cup shredded Parmesan, six half slices of provolone, 1 cup Monterey Jack and 2-1/2 cups spinach mixture.
4. Top each with six half slices of provolone, 1 cup Monterey Jack, 1-1/3 cups sauce, remaining ravioli and sauce, 1/4 cup shredded Parmesan, six half slices of provolone, sliced tomatoes and remaining Monterey Jack (dishes will be full).
5. Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.