STREAMING NOW: Siba's Table

Birthday Lasagna (Originally Called "worth It Lasagna"

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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
SERVES:
24
YIELD:
2 casseroles, 12 servings each
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: