Ravioli Vegetable Lasagna
Discover the ultimate comfort food with this Ravioli Vegetable Lasagna—an irresistible twist on the classic lasagna recipe that's both hearty and wholesome. Perfect for busy weeknights or dinner parties, this easy-to-make dish layers pillowy cheese ravioli with tender zucchini, vibrant baby spinach, and a rich marinara sauce, creating a medley of flavors in every bite. Creamy ricotta, gooey mozzarella, and salty Parmesan add an indulgent touch, while fragrant Italian herbs elevate the dish to restaurant-quality status. Ready in just one hour, this vegetarian lasagna skips the traditional pasta sheets for ravioli, making it a time-saving, flavor-packed meal that serves up to six. Serve it with a crisp side salad and garlic bread for the perfect Italian-inspired feast everyone will love!
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Recipe Information
Ingredients
- 24 pieces Cheese ravioli (fresh or frozen)
- 2 medium Zucchini
- 4 cups Baby spinach
- 3 cups Marinara sauce
- 2 cups Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 cup Ricotta cheese
- 2 pieces Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian herbs
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini into thin rounds and set aside.
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Add the zucchini slices to the skillet and cook for 3-4 minutes, until slightly softened. Season with a pinch of salt and black pepper. Remove from heat and let cool slightly.
In a medium bowl, mix ricotta cheese with half of the Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dried Italian herbs. Set aside.
In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce evenly on the bottom.
Arrange 8 cheese ravioli over the marinara sauce in a single layer.
Top the ravioli with half of the sautéed zucchini, 2 cups of baby spinach, and 1/3 of the remaining marinara sauce.
Dollop spoonfuls of the ricotta cheese mixture over the vegetables and spread gently.
Sprinkle 1/3 of the shredded mozzarella cheese over the ricotta mixture.
Repeat the layers: 8 cheese ravioli, the remaining zucchini, the remaining spinach, 1/3 of the marinara sauce, dollops of ricotta mixture, and 1/3 of the mozzarella cheese.
Finish with a final layer of 8 cheese ravioli, the last 1/3 of the marinara sauce, and the remaining shredded mozzarella cheese.
Sprinkle the top with the remaining Parmesan cheese.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese on top is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your Ravioli Vegetable Lasagna!
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.3 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 338 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
