Spinach Ravioli Lasagna
Transform your weeknight dinner routine with this irresistible Spinach Ravioli Lasagna, a genius twist on two Italian comfort food classics! Layers of tender spinach ravioli are nestled in rich marinara sauce, creamy ricotta filling, and gooey melted mozzarella, all topped with a golden Parmesan crust. This no-boil lasagna hack saves time without sacrificing flavor, and it’s packed with fresh spinach for a nutritious touch. Easily customizable and ready in just 50 minutes, this dish is perfect for busy families or impressing guests with minimal effort. Serve it with a crisp green salad and garlic bread for a complete, crowd-pleasing meal. Keywords: spinach ravioli lasagna, easy lasagna recipe, ravioli bake, spinach lasagna, Italian comfort food.
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Recipe Information
Ingredients
- 20 ounces Spinach ravioli
- 24 ounces Marinara sauce
- 2 cups Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 cup Ricotta cheese
- 2 cups Spinach, fresh (optional)
- 1 unit Egg
- 1 teaspoons Garlic powder
- 1 teaspoons Italian seasoning
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil or spray.
In a medium bowl, mix the ricotta cheese, egg, garlic powder, Italian seasoning, salt, and pepper until well combined. Set aside.
If using fresh spinach, lightly wilt it in a skillet over medium heat with a tablespoon of olive oil for 2-3 minutes. Let it cool slightly, then mix it into the ricotta filling.
Spread approximately 1/2 cup of marinara sauce evenly across the bottom of the prepared baking dish.
Place a single layer of spinach ravioli (uncooked) over the sauce, ensuring the entire bottom is covered.
Spread half of the ricotta mixture evenly over the ravioli, followed by 3/4 cup of shredded mozzarella cheese.
Repeat the layers: Add 1 cup of marinara sauce, another layer of ravioli, the remaining ricotta mixture, and another 3/4 cup of shredded mozzarella.
Top the final ravioli layer with the remaining marinara sauce, spreading it evenly. Sprinkle the remaining mozzarella and all of the Parmesan cheese on top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is bubbly and golden brown.
Let the lasagna cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 5826 mg | 253% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 25.6 g | ||
| Protein | 130.1 g | 260% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3407 mg | 262% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1626 mg | 35% | |
*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.
