Ravioli Vegetable Lasagna Spinach Artichoke Asparagus Yum
Indulge in the ultimate comfort food with this Ravioli Vegetable Lasagna featuring layers of fresh spinach, artichoke hearts, and tender asparagus combined with creamy ricotta and gooey melted mozzarella. This recipe takes a creative twist on a classic lasagna by using cheese ravioli in place of traditional noodles, creating rich, pillowy layers that soak up the velvety Alfredo sauce. With fresh basil as a finishing touch, every bite is bursting with indulgent flavor and vibrant, hearty vegetables. Perfect for weeknight dinners or elegant gatherings, this oven-baked masterpiece is easy to prepare, ready in just one hour, and sure to satisfy vegetarians and pasta lovers alike.
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Recipe Information
Ingredients
- 20 pieces Cheese ravioli (fresh or frozen)
- 4 cups Fresh spinach
- 1 cup Canned artichoke hearts (drained and chopped)
- 1 cup Asparagus (trimmed and cut into 1-inch pieces)
- 1.5 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 2 cups Alfredo sauce
- 3 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh basil (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions until just al dente. Drain and set aside.
In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the spinach to the skillet, cooking until wilted. Stir in the chopped artichoke hearts and asparagus pieces. Season with salt, black pepper, and red pepper flakes if using. Cook for 3-4 minutes until the asparagus is tender-crisp. Set aside to cool slightly.
In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 1/4 cup of Parmesan cheese, and the sautéed vegetable mixture. Stir until evenly combined.
In a 9x13-inch baking dish, spread a thin layer of Alfredo sauce on the bottom.
Place a single layer of ravioli over the sauce. Spread half of the ricotta-vegetable mixture evenly on top of the ravioli. Pour another layer of Alfredo sauce over the mixture and sprinkle with 1/2 cup of mozzarella cheese.
Repeat the layering process: ravioli, the remaining ricotta-vegetable mixture, Alfredo sauce, and another 1/2 cup of mozzarella cheese.
Finish the dish with a final layer of ravioli, topped with the remaining Alfredo sauce, 1 cup of mozzarella cheese, and 1/4 cup of Parmesan cheese.
Cover the dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes or until the cheese on top is golden and bubbly.
Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil before serving. Enjoy!
Nutrition Facts
Calories |
2741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.3 g | 206% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 10063 mg | 438% | |
| Total Carbohydrate | 184.1 g | 67% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 19.9 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4438 mg | 341% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1519 mg | 32% | |
*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.
