5 Ingredients, 4 Plates, 3 Licks, 2 Helpers & 1 Delicious Meal

I decided on this cloudy Saturday that I'd make a new recipe, Ravioli & Escarole Lasagna. The picture in Rachael Ray's magazine was enticing despite my uncertainty about this mystery ingredient, escarole. My first concern was if it was available at our normal, everyday grocery store. We don't usually visit specialty, natural food stores. To my surprise my husband returned home with it in hand! And for what's its worth, its basically a type of lettuce.

Now, back to our recipe....

First, gather some helpers!

Actually this one just wanted to wear the hat,
and then left soon after!

Gather five simple ingredients...head of escarole,
24 oz. of tomato sauce, bag of shredded mozzarella,
package of cheese ravioli & 1 pound of Italian sausage.

Brown sausage. Set aside on a plate 'cause you'll
need to use the same pan again.

Chop escarole. Saute in skillet until wilted.
And sprinkle a little salt & pepper on top.

In a 9x13 pan, layer sauce, ravioli (save extra plain ravioli for kids' dinner),
escarole, sausage & top with cheese.

Bake at 350 for 30 minutes

Enjoy!