Spinach And Ravioli Lasagna Recipes

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SPINACH-RAVIOLI LASAGNA



Spinach-Ravioli Lasagna image

It doesn't get easier or cheesier than this delicious lasagna bake. The top-rated spinach-ravioli lasagna uses convenience items, like store-bought pesto sauce, jarred Alfredo sauce, and frozen cheese-filled ravioli, to deliver a delicious main dish with little time and effort on your part.

Provided by Southern Living Editors

Time 45m

Yield Makes 6 to 8 servings

Number Of Ingredients 7

1 (6-oz.) package fresh baby spinach, thoroughly washed
1/3 cup refrigerated pesto sauce
1 (15-oz.) jar Alfredo sauce
1/4 cup vegetable broth*
1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
1 cup (4 oz.) shredded Italian six-cheese blend
Garnishes: chopped fresh basil, paprika

Steps:

  • Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
  • Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
  • Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
  • *Chicken broth may be substituted.
  • Note: For testing purposes only, we used Santa Barbara Original Basil Pesto and Bertolli Alfredo Sauce.

RAVIOLI LASAGNA WITH RICOTTA AND SPINACH



Ravioli Lasagna with Ricotta and Spinach image

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 in just minutes.

Provided by Blair Lonergan

Categories     Dinner

Time 1h15m

Number Of Ingredients 11

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 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

Steps:

  • 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.

Nutrition Facts : ServingSize 1 /8 of the lasagna, Calories 537 kcal, Carbohydrate 46 g, Protein 33 g, Fat 25 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 114 mg, Sodium 1501 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 5 g

SPINACH AND RAVIOLI LASAGNA



Spinach and Ravioli Lasagna image

Frozen cheese-filled ravioli brings this lasagna to the dinner table in 45 minutes - a spin on the Italian classic featuring spinach, pesto and jarred Alfredo sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 8

1 bag (6 oz) fresh baby spinach leaves, chopped
1/3 cup refrigerated basil pesto
1 jar (15 oz) Alfredo pasta sauce
1/4 cup vegetable or chicken broth
1 package (25 oz) frozen cheese-filled ravioli (do not thaw)
1 cup shredded Italian cheese blend (4 oz)
Chopped fresh basil leaves, if desired
Paprika, if desired

Steps:

  • Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In medium bowl, toss spinach and pesto. In another bowl, mix Alfredo sauce and broth. Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. Top with half of spinach mixture. Arrange half of ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture.
  • Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika.

Nutrition Facts : Calories 540, Carbohydrate 50 g, Fat 3, Fiber 4 g, Protein 23 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1230 mg

SPINACH RAVIOLI LASAGNA



Spinach Ravioli Lasagna image

Short-cut lasagna, using ravioli. Adapted from a recipe in Dash magazine. I used Costco's Pasta Prima frozen organic spinach and mozzarella, but other flavors would be good too. Use frozen, not thawed,

Provided by sheepdoc

Categories     < 4 Hours

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 5

1.5 (26 ounce) jars marinara sauce
1 (56 ounce) package ravioli
1 (10 ounce) package frozen chopped spinach, thawed and squeezed
8 ounces shredded mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Spread thin layer of sauce in 9 x 13 pan.
  • Add half the ravioli in a single layer, half the spinach, half the marinara, and half the mozzarella.
  • Repeat layers.
  • Top with Parmesan.
  • Cover pan with foil, Bake for 35 minutes. Uncover and bake for 15 minutes more, until cheese is melted and pasta is cooked.
  • Let stand at least 5 minutes before serving.

Nutrition Facts : Calories 258.7, Fat 12.6, SaturatedFat 5.9, Cholesterol 31.1, Sodium 942, Carbohydrate 23.9, Fiber 5.1, Sugar 14.4, Protein 12.8

SPINACH AND RAVIOLI LASAGNA RECIPE - (4.2/5)



Spinach and Ravioli Lasagna Recipe - (4.2/5) image

Provided by GratefulSea

Number Of Ingredients 8

1 (6 ounce) bag fresh baby spinach leaves, chopped
1/3 cup refrigerated basil pesto
1 (15 ounce) jar Alfredo pasta sauce
1/4 cup vegetable or chicken broth
1 (25 ounce) package frozen cheese-filled ravioli (do not thaw)
1 cup shredded Italian cheese blend
Fresh basil leaves, chopped, if desired
Paprika, if desired

Steps:

  • Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, toss spinach and pesto. In another bowl, mix Alfredo sauce and broth. Spoon 1/3 of sauce mixture (about 1/2 cup) into baking dish. Top with 1/2 of spinach mixture. Arrange half of ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture. Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika.

RAVIOLI LASAGNA



Ravioli Lasagna image

Tastes just like lasagna! Wow! Everyone is amazed how easy this is, and how much it tastes just like lasagna! This one's DEFINITELY a keeper! So easy!

Provided by STREETANGEL

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 9

2 cups ricotta cheese
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 ½ cups grated Romano cheese
2 eggs
salt and pepper to taste
¼ cup spaghetti sauce
1 (25 ounce) package frozen cheese ravioli
½ cup spaghetti sauce
½ cup grated Romano cheese

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with cooking spray and set aside.
  • Mix the ricotta cheese, spinach, 1 1/2 cups Romano cheese, eggs, salt and pepper to taste in a bowl.
  • To assemble the lasagna, spread 1/4 cup of spaghetti sauce in the bottom of the prepared baking dish, and place frozen raviolis on top in a single layer. Spread about 1 cup of the ricotta mixture over the raviolis. Repeat the layers 3 more times, ending with a layer of frozen raviolis. Spread with 1/2 cup spaghetti sauce, and sprinkle remaining 1/2 cup of Romano cheese on top. Cover the dish with aluminum foil.
  • Bake in the preheated oven for 40 minutes, until the casserole is bubbling. Then remove the aluminum foil, and bake another 10 minutes to brown the cheese on top. Let sit for 10 minutes before serving.

Nutrition Facts : Calories 495.9 calories, Carbohydrate 45.2 g, Cholesterol 150.1 mg, Fat 22 g, Fiber 5.5 g, Protein 30.2 g, SaturatedFat 11.7 g, Sodium 922.5 mg, Sugar 6 g

RAVIOLI LASAGNA



Ravioli Lasagna image

When you taste this casserole, you'll think it came from a complicated, from-scratch recipe. Really, though, it starts with frozen ravioli and has only three other ingredients. -Patricia Smith, Asheboro, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 5

1 pound ground beef
1 jar (28 ounces) spaghetti sauce
1 package (25 ounces) frozen sausage or cheese ravioli
1-1/2 cups shredded part-skim mozzarella cheese
Minced fresh basil, optional

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef, and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese., Cover and bake at 400° until heated through, 40-45 minutes. If desired, top with basil to serve.

Nutrition Facts : Calories 438 calories, Fat 18g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 1178mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein.

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