This Easiest Ravioli Lasagna Recipe With Spinach Is High-Protein & High-Fiber by Jan Mostrom
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This ravioli lasagna recipe is such a fun and easy take on traditional lasagna. There is no need to cook the pasta first, you just add the cold or frozen ravioli to the pan. The Italian-inspired recipe all comes together in just about 20 minutes, and is warm and bubbly from the oven in 45 minutes. Plus the pasta casserole is high in fiber and high in protein. (Check out the health benefits of fiber and the health benefits of protein.)
To make this easy spinach ravioli lasagna recipe you will need to grab the following ingredients from your fridge and pantry: frozen chopped spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, an egg, fresh or dried basil, salt, garlic powder, ground nutmeg (optional), a jar of marinara sauce and a package of frozen or refrigerated cheese ravioli.
Serve this cheesy vegetarian pasta recipe for dinner with your favorite side dishes. We like a fresh garden salad or Caesar salad and crusty sourdough bread. You could make a fresh vegetable to sit on the side, too, like green beans, broccoli, broccolini or asparagus. Then you're not only getting the health benefits of spinach, but another vegetable as well.
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes
Servings: 8
Ingredients
- 20 ounces (2 packages) frozen chopped spinach, thawed and squeezed dry
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese (divided)
- 1 egg, beaten
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon garlic powder
- pinch of ground nutmeg (optional)
- 24 ounces (1 jar) marinara sauce
- 24 ounces (1 package) frozen or refrigerated cheese ravioli
Here's how to make it:
- Place the spinach in a large bowl. Add ricotta, 1 cup of mozzarella, 1/4 cup of Parmesan, the egg, basil, garlic powder and salt. (Squeeze the thawed spinach in a clean kitchen towel or paper towel to absorb all the extra moisture.)
- Stir well with a fork to mix well. Add the nutmeg, if desired, and mix again.
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Place a bit of marinara in the bottom of a 13x9-inch baking pan that's been sprayed with nonstick cooking spray. Spread it thinly to cover the bottom.
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Add half the raviolis to the pan in a single layer. (You could use other flavors or stuffed ravioli instead of cheese. Make it your own!)
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Place half of the ricotta mixture in dollops over the ravioli.
- Top the ricotta with half of the remaining marinara.
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Repeat the layers.
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Add the rest of the mozzarella and Parmesan over the top.
- Cover with aluminum foil.
- Bake in a preheated 400-degree F oven, covered, for 20 minutes. Remove foil and bake for an additional 20 to 25 minutes, or until lasagna is bubbly and and hot all the way through. Remove from the oven and let sit for 10 minutes. Serve warm and enjoy! Store any leftover lasagna covered in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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