Ravioli Lasagna with Ricotta and Spinach
User Reviews
5
Ravioli Lasagna with Ricotta and Spinach
Description
Ravioli Lasagna with Ricotta and Spinach is a baked casserole that uses frozen cheese ravioli layered with a ricotta cheese mixture blended with thawed, drained spinach, fresh or dried basil, garlic powder, and Parmesan cheese. A beaten egg binds the filling. The layering starts with marinara sauce in a baking dish, then ravioli, ricotta-spinach mixture, and more sauce, repeated twice. Topping the layers is shredded mozzarella and Parmesan cheese.
When baked, the ravioli soften and meld with the creamy ricotta-spinach mixture and tangy marinara. The result is a rich, hearty dish with varied textures between tender ravioli and creamy cheese filling, with a golden bubbling cheese top.
This dish suits a comforting dinner and can serve as a main course. It’s practical for busy cooks as it can be assembled in advance, and for convenience, it freezes well unbaked for up to three months. When baking from frozen, add extra time and ensure it’s heated through.
Ingredients
- 2 (10 ounce) spinach thawed, frozen, chopped, packages
- 1 (15 ounce) ricotta cheese container
- 2 cups mozzarella cheese divided, shredded
- ½ cup Parmesan Cheese divided, grated
- 1 large egg
- 1 tablespoon basil or 1 teaspoon dried basil, chopped, fresh
- ½ teaspoon salt
- ½ teaspoon garlic powder
- Pinch nutmeg optional, ground
- 1 (24 ounce) marinara sauce jar
- 1 (24 ounce) cheese ravioli frozen, package
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
- This casserole can be assembled ahead and frozen unbaked in an oven-safe dish for up to 3 months.
- Add extra baking time when cooking from frozen, ensuring the dish is heated through before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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