Ingredients
2 jars (24 ounces each) meatless spaghetti sauce1 can (14-1/2 ounces) diced tomatoes, drained1/2 cup Burgundy wine2 tablespoons brown sugar3 garlic cloves, minced2 pounds Italian turkey sausage links, casings removed3/4 cup raisins2 teaspoons Italian seasoning1-1/2 pounds sliced fresh mushrooms1 medium onion, chopped2 large eggs, lightly beaten2 cartons (15 ounces each) ricotta cheese1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup grated Parmesan cheese2 packages (24 ounces each) frozen cheese ravioli, thawed1 cup shredded Parmesan cheese18 slices provolone cheese, cut in half6 cups shredded Monterey Jack cheese5 large tomatoes, sliced
Preparation
In a Dutch oven, bring first 5 ingredients to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until desired thickness is achieved, stirring often.
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 cheese; set aside.
In each of 2 greased 13x9-in. baking dishes, layer with 1-1/3 cups sauce, half a package of ravioli, 1-1/3 cups sauce, 1/4 cup shredded Parmesan cheese, 6 half slices of provolone cheese, 1 cup Monterey Jack cheese and 2-1/2 cups spinach mixture.
Top each with 6 half slices of provolone cheese, 1 cup Monterey Jack cheese, 1-1/3 cups sauce, remaining ravioli and sauce, 1/4 cup shredded Parmesan cheese, 6 half slices of provolone cheese, sliced tomatoes and remaining Monterey Jack cheese (dishes will be full).
Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°. Let stand 15 minutes before serving.
