Turn the oven on to 350 degrees F (180 C). Set a large skillet on your stove and add 1 pound (453 g) of Italian sausage. Turn the heat on to medium. Stir and break up the sausage as it cooks. It should become browned.Ensure that the sausage is cooked to 160°F (70 C).
 Measure out 12 ounces (340 g) of baby spinach. Look over the spinach and remove any tough stems. Add the spinach to the skillet with the sausage and stir it in. It should begin to wilt within a minute or two. Set the spinach and sausage mixture aside., Open a 24-ounce (680 g) jar of marinara sauce. Spread a few spoonfuls of sauce on the bottom of a 9 x 13-inch (23 x 33-cm) baking pan. Open a 20-ounce (567 g) package of frozen cheese ravioli and spread a single layer of the ravioli in the pan. Sprinkle 1 1/2 cups (170 g) of shredded mozzarella cheese over the ravioli. Layer the rest of the ravioli on top and spread the sausage spinach mixture over it. Pour the rest of the sauce over and sprinkle another 1 1/2 cups (170 g) of shredded mozzarella on top., Put the pan of ravioli lasagna in the preheated oven. Bake the ravioli lasagna for 30 minutes. The ravioli should cook completely and the cheese will become bubbly. Remove the pan and let it cool for 10 minutes. Scoop the ravioli lasagna into individual bowls and serve it immediately.You can store leftover ravioli lasagna in the refrigerator for a few days.
Preheat the oven and cook the sausage.
Stir in the baby spinach.
Assemble the ravioli lasagna.
Bake the ravioli lasagna for 30 minutes.
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