Spinach Ravioli Lasagna: An Easy Layered Ravioli Bake

Spinach ravioli lasagna uses ravioli in place of lasagna noodles. You stack them with pasta sauce, a spinach and ricotta filling and shredded mozzarella, so each square you scoop out has pasta pockets, sauce and melted cheese in it.

The bake takes three layers and half an hour in the oven.

What do you need for spinach ravioli lasagna?

You only need six ingredients. Reduced-fat ricotta and mozzarella work just as well as the full-fat kinds, so use whichever your family likes.

• 1 package ravioli (cheese or spinach)
• 1 jar pasta sauce
• 1 1/2 cups fresh spinach, finely chopped
• 1 container (15 ounces) ricotta
• 1 package (8 ounces) shredded mozzarella
• 1 egg

The filling already has fresh spinach, so cheese ravioli gives the best balance. If you use spinach ravioli as well, the dish can taste like too much spinach.

How do you make it?

1. Heat the oven to 375°F (190°C).
2. Boil the whole package of ravioli according to the package directions, then drain.
3. Rinse the spinach, pat it dry and chop it into small pieces.
4. In a small bowl, stir the spinach, ricotta and egg together until well mixed.
5. Spread just enough sauce over the bottom of a baking dish to coat it. A 9×13-inch dish is the usual size for a ravioli bake.
6. Layer in this order: ravioli, sauce, spoonfuls of the ricotta mixture, then mozzarella.
7. Repeat the layers until you have three rounds, ending with mozzarella.
8. Bake for 30 minutes, until the cheese on top has melted and the sauce is bubbling.

Let the lasagna rest for about 10 minutes before cutting it. This gives the layers time to set, so the pieces come out cleanly instead of sliding apart.

Can you skip boiling the ravioli?

Yes, you can layer frozen ravioli straight from the bag, but the bake takes longer. Cover the dish tightly with foil and bake at 375°F (190°C) for 30 minutes. The trapped steam cooks the pasta, and the foil keeps the top layer of ravioli from drying out and turning crunchy. Then remove the foil and bake about 15 minutes more, until the cheese is bubbling.

The boiled ravioli in the main recipe is already cooked, so the 30-minute bake only needs to heat the layers through and melt the mozzarella.

Can you make it ahead or freeze it?

You can assemble the lasagna earlier in the day and keep it covered in the fridge. Since the dish and sauce go into the oven cold, add 5 to 10 minutes to the baking time.

To freeze leftovers, let the baked lasagna cool, then pack portions into airtight containers. They keep in the freezer for up to 3 months. Thaw them in the fridge overnight, then reheat covered with foil at 350°F (180°C) until hot all the way through.