1 large onion
1-2 large bell peppers
10 large fresh mushrooms
4 cups fresh baby spinach
6 links chicken sausage (or your favorite)
36 frozen ravioli (I used portobella mushroom ravioli) -don’t thaw or cook the ravioli
1 jar spaghetti sauce (or more if you wish)
3 cups mozzerella cheese
salt, pepper, dried italian seasonings, any other favorite seasonings
Directions:
Preheat oven to 400 degrees. Wash and slice up all the veggies; set aside. Slice the chicken sausage; set aside. Heat up a large skillet with a little oil and saute the veggies (except the spinach) until all the moisture is cooked out. Remove veggies from heat, put in a bowl, and set aside. Reheat the skillet, and cook the chicken sausage until browned on both sides and cooked all the way through. Remove sausage from the heat, put in a bowl, and set aside. Take a 9×13 casserole pan and start layering all the ingredients in the following order:
*18 frozen ravioli
*half the veggies
*half the raw spinach
*half the sausage
*half the spaghetti sauce
*half the cheese
Sprinkle on your choice of seasonings between each layer, and then repeat the layering process. You should have two layers of each ingredient, ending with the cheese on top. Cover with aluminum foil and bake for 1 hour. Remove the foil and bake for about 15 minutes more, or until cheese is melted and nicely browned on top. Remove from the oven and cool slightly. Enjoy!