Skinny Ravioli Lasagna
Indulge in layers of comfort with this Skinny Ravioli Lasagna, a lighter twist on the classic Italian favorite! Featuring tender cheese ravioli, fresh zucchini slices, vibrant spinach, and a rich marinara sauce, this recipe delivers all the hearty lasagna flavors you love—without the heavy carbs of traditional pasta sheets. A decadent blend of part-skim mozzarella and Parmesan cheeses melts beautifully over the layered goodness, while a simple seasoning mix of garlic, Italian herbs, and spices enhances every bite. Ready in just 45 minutes, this easy, family-friendly dish is perfect for busy weeknights or casual gatherings. Plus, it bakes in a single dish for hassle-free cleanup. Garnish with fresh basil for a pop of color and serve this healthier lasagna warm for rave reviews!
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Recipe Information
Ingredients
- 18 ounces Cheese ravioli (fresh or frozen)
- 2 medium Zucchini (thinly sliced)
- 3 cups Spinach leaves (fresh)
- 24 ounces Marinara sauce
- 1.5 cups Part-skim shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 0.5 teaspoons Garlic powder
- 1 teaspoons Dried Italian seasoning
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 as needed Nonstick cooking spray
- 2 tablespoons Fresh basil (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly coat a 9x13-inch baking dish with nonstick cooking spray.
In a small bowl, mix the garlic powder, Italian seasoning, salt, and black pepper. Set the seasoning blend aside.
Spread 1/3 of the marinara sauce evenly across the bottom of the prepared baking dish.
Lay half of the ravioli in a single layer over the sauce.
Arrange half of the zucchini slices over the ravioli, followed by half of the spinach leaves.
Sprinkle half of the seasoning blend evenly over the vegetables.
Top the vegetables with another 1/3 of the marinara sauce, and sprinkle 3/4 cup of shredded mozzarella cheese over the top.
Repeat the layers: add the remaining ravioli, zucchini, spinach, seasoning blend, marinara sauce, and 3/4 cup of mozzarella cheese.
Finish by sprinkling the grated Parmesan cheese evenly over the top layer.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and golden brown.
Allow the lasagna to rest for 5-7 minutes before slicing and serving.
Garnish with fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 5906 mg | 257% | |
| Total Carbohydrate | 197.6 g | 72% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 38.3 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2346 mg | 180% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2022 mg | 43% | |
*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.
