Ravioli Lasagna with Ricotta and Spinach
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5.0
24 reviews
Excellent
Ravioli Lasagna with Ricotta and Spinach
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There's no need to boil the ravioli first! This easy ravioli lasagna with ricotta and spinach goes straight from the freezer to the oven.
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Ingredients
- 2 (10 ounce) packages frozen chopped spinach, thawed
- 1 (15 ounce) container ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup Grated parmesan cheese, divided
- 1 large egg
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- Pinch of ground nutmeg (optional)
- 1 (24 ounce) jar marinara sauce
- 1 (24 ounce) package frozen cheese ravioli
Instructions
- Preheat oven to 400°F. Spray a 9-inch by 13-inch baking dish with cooking spray; set aside. Squeeze all of the liquid out of the spinach. I like to use a dish towel for this, and just keep squeezing until you wring out as much water as possible. Place spinach in a large bowl. Add ricotta, 1 cup of the mozzarella, ¼ cup of the Parmesan, egg, basil, salt and garlic powder to the bowl with the spinach and stir really well with a fork to combine. Add a pinch of optional nutmeg, if desired.
- Pour a very thin layer of marinara sauce into the prepared baking dish to cover bottom (about ½ cup). Arrange half of the frozen ravioli in a single layer over the sauce.
- Spread or dollop half of the ricotta mixture over the ravioli.
- Top with half of the remaining marinara. Repeat layers once more, adding remaining ravioli, then remaining ricotta mixture, and finally remaining marinara.
- Sprinkle remaining 1 cup of mozzarella and remaining ¼ cup of Parmesan on top.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake, uncovered, for 20-25 more minutes or until bubbly and hot in center. Let stand 10 minutes before serving.
Notes
- Make Ahead Freezer Instructions: You can prep this dinner in advance and keep it stashed in the freezer until you're ready to bake it! To do so, simply assemble the casserole in a freezer-to-oven-safe dish, but do not bake. Cover tightly with foil and freeze the unbaked casserole for up to 3 months. When you're ready to serve it, pull it out of the freezer and bake as instructed. You will need to add a few more minutes to the cooking time, but just keep your eye on it and make sure that it's heated through before serving.
Nutrition Information
Show Details
Serving
1/8 of the lasagna
Calories
537kcal
(27%)
Carbohydrates
46g
(15%)
Protein
33g
(66%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
114mg
(38%)
Sodium
1501mg
(63%)
Potassium
628mg
(18%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
9183IU
(184%)
Vitamin C
10mg
(11%)
Calcium
509mg
(51%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Serving | 1/8 of the lasagna | |
| Calories | 537kcal | 27% |
| Carbohydrates | 46g | 15% |
| Protein | 33g | 66% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 1501mg | 63% |
| Potassium | 628mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 9183IU | 184% |
| Vitamin C | 10mg | 11% |
| Calcium | 509mg | 51% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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