Ravioli Lasagna – Video
Ravioli Lasagna was always one of my go to weekday meals when the kids would have their after school sports or events. It was always one of those dishes that I knew my family loved and could be prepped ahead and on the table in just thirty minutes.
I’ve been blogging since 2009 and since that time most of what I share now uses all fresh ingredients. However, sometimes using bottled sauces, frozen products, and packaged fresh grated cheese is okay. Know your source and always read the packaging before purchasing. This insures that the product purchased meets your standards.
If you’re at all a fan of Italian dishes, pasta, or lasagna then you’ll want to try this recipe for your family.
Creating this dish can easily be achieved all at once. It simply takes tossing the ravioli into a pot of boiling water for the time specified on the package, and draining it. During that time mix the spinach ricotta filling together, and have your sauce ready and waiting.
Feel free to use your own homemade pasta sauce, but typically I use the jarred. Since this is a recipe I make when time is of the essence, why would I make homemade sauce, unless I already have it on hand?
I think you’ll agree that Ravioli Lasagna will become a recipe you’ll continue making time and time again.
Ravioli Lasagna
Ingredients:
- 25 oz. frozen beef ravioli
- 15 oz. container ricotta cheese
- 10 oz. package frozen chopped spinach, thawed and drained
- 1 egg
- 1 tsp. dried basil
- 24 oz. jar pasta sauce, or homemade
- 3/4 cup grated Parmesan
Directions:
- Cook pasta according to package directions. Drain and set aside.
- In a bowl, combine ricotta cheese, spinach, egg, and basil. Set aside
- In a 9 x 13-inch baking dish that is coated with non-stick spray, spread 1 cup pasta sauce over the bottom of the dish.
- Arrange half the cooked ravioli in a single layer touching end to end.
- Spread all the ricotta/spinach mixture over the ravioli layer.
- Top with remaining ravioli and cover with remaining pasta sauce.
- Bake, uncovered in 350F degree oven for 30 minutes or until sauce in bubbling.
- Sprinkle Parmesan cheese over top. Let stand for 10 minutes before serving.
Hungry for more? Savor these!
Towering Eggplant Lasagna with Mozzarella
No Noodle Butternut Squash Lasagna
Chicken Meatballs over Butternut Squash Zoodles
Hi, I’m Vicki Bensinger! I have been teaching culinary classes throughout Missouri since 1992. I offer personalized private culinary classes for individuals and small groups in the comfort of your home or organization.
Have never had a lasagna made with ravioli…totally love the idea and it surely looks very delicious and satisfying, Vicki.
It’s a fun way to make it and certainly takes a lot less time. If you don’t like beef ravioli, use mushroom stuffed, butternut squash or whatever other kind suits you. If you try it let me know what you think.
I love this shortcut, Vicki! Pasta dishes are one thing that Katie will eat—so this needs to happen at our house! Have a great weekend!!! xo
Katie will love it and have fun making it. It’s super easy and tasty!
I love everything about this ravioli lasagne! Yum, I think I’ll make this for Sunday dinner. My kids will eat this meal up! 🙂
I’m sure they’ll love it. Please report back and let me know if your kids gave it the thumbs up. Don’t forget to take a photo of it and tag it #vickibensinger on Instagram. Enjoy your weekend!
Fun idea! Very creative lasagna — and a lot quicker and easier than the traditional dish. Definitely need to try this — thanks!
I think you and the Mrs. will love it!
Such a smart recipe! And ravioli/tortellini are really magical, aren’t they?!!
They are and this recipe is definitely a winner and family and party friendly!
This is such a great recipe Vicki…especially when spinach is added…I love the idea of simplifying recipes…
Have a great week ahead!