Vegetable-and-Ravioli Lasagna

1. Stage

Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil until shimmering. Add the sausage meat and cook over moderately high heat, stirring and breaking up the lumps with a wooden spoon, until no longer pink, about 5 minutes. Add the marinara sauce and the water and simmer for 5 minutes.

2. Stage

Add the packages of fresh ravioli to the boiling water and cook until al dente. Drain the ravioli and return them to the pot. Add the sausage marinara and toss gently with the ravioli to coat.

3. Stage

Spoon one-third of the ravioli and sauce into a 3-quart baking dish in an even layer. Sprinkle with 1 cup of the shredded mozzarella and 1 tablespoon of the Parmesan. Layer another one-third of the ravioli on top, followed by all of the vegetables, 1 cup of mozzarella and 1 tablespoon of Parmesan. Top with the remaining ravioli, spooning on any remaining sauce and sausage. Sprinkle the remaining 1 cup of mozzarella and 1 tablespoon of Parmesan on top and cover with foil.

4. Stage

Bake the ravioli lasagna for 30 minutes, until bubbling. Uncover and bake for 25 minutes longer, until lightly browned and bubbling. Let the lasagna stand for 10 minutes before serving.

5. Stage

Make Ahead: The recipe can be prepared through Step 3 and refrigerated overnight. The baked lasagna can be refrigerated for up to 3 days.

6. Stage

Wine Recommendation: Using ravioli to make lasagna might raise eyebrows in Tuscany, but so did blending native Sangiovese grapes with French Cabernet Sauvignon, as Piero Antinori found out in the early 1970s when he released the first vintage of Tignanello, the original Super-Tuscan. The current 2001 is regal and intense, great with this hearty pasta; the more affordable (but delicious) 2001 Villa Antinori is a similar blend.