Recipe

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• 2 (26 oz) jars meatless spaghetti sauce
• 1 (14 1/2 oz) can diced tomatoes, drained
• 1/2 cup burgundy wine
• 2 tbsp brown sugar
• 3 garlic cloves, minced
• 2 lbs italian turkey sausage links, casings removed
• 3/4 cup raisins
• 2 tsp italian seasoning
• 1 1/2 lbs sliced fresh mushrooms
• 1 medium onion, chopped
• 2 eggs, lightly beaten
• 2 (15 oz) cartons ricotta cheese
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 cup grated parmesan cheese
• 2 (24 oz) packages frozen cheese ravioli, thawed
• 1 cup shredded parmesan cheese
• 18 slices provolone cheese, cut in half
• 6 cups shredded monterey jack cheese
• 5 large tomatoes , slice

• 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.