Spinach And Ravioli Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 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.

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-ARTICHOKE RAVIOLI-LASAGNA



Spinach-Artichoke Ravioli-Lasagna image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 12

1 (10-ounce) packages chopped frozen spinach
1/4 stick butter
4 tablespoons all-purpose flour
1 quart milk
Freshly grated nutmeg, to taste
Salt and pepper
3 cups ricotta cheese
1 tablespoon fresh lemon zest
4 cloves garlic, minced
4 packages large fresh ravioli cheese, wild mushroom or spinach stuffed varieties
2 (15-ounce) cans artichoke hearts in water, drained and thinly sliced
1 1/2 cups grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil for pasta.
  • Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.
  • Defrost the spinach in the microwave for 10 minutes on high.
  • While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.
  • Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.
  • Cook pasta to al dente, 5 to 6 minutes in salted water.
  • Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.
  • Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.
  • Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes

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.

FRESH SPINACH RAVIOLI LASAGNA RECIPE



Fresh Spinach Ravioli Lasagna Recipe image

Cooking with fresh pasta is simply a treat. This cheesy Fresh Spinach Ravioli Lasagna uses Buitoni's new line of fresh pastas, made from real ingredients.

Provided by Katie Workman

Categories     Dinner     Entree     Pasta

Time 35m

Yield 6

Number Of Ingredients 12

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups chopped fresh spinach
2 cups whole milk
Freshly grated nutmeg to taste (optional)
Kosher or coarse salt and freshly ground pepper
¾ cup grated Parmesan cheese , divided
1 ½ cups ricotta cheese
1 teaspoon fresh lemon zest
1 teaspoon minced garlic
3 (9-ounce) packages Buitoni Spinach and Artichoke Ravioli or 3 Cheese Asparagus Ravioli, or a combination
1 (6-ounce) package or can artichoke hearts, frozen and defrosted, canned or vacuum sealed, roughly chopped

Steps:

  • Preheat the oven to 375 F. Spray a 9 x 9-inch square pan, or another 1 1/2- to 2-quart baking dish, with nonstick cooking spray.
  • Bring a large pot of water to a boil for pasta.
  • In a large deep saucepan, melt the butter over medium heat. Stir in the flour and cook for one minute until the mixture turns golden. Add the spinach and cook until barely wilted, about 2 minutes, stirring frequently. Gradually stir in the milk, and bring the mixture to a simmer. Allow to simmer for a minute or two, stirring occasionally, until thickened. Season with the nutmeg, if desired, and salt and pepper. Stir in 1/2 cup Parmesan.
  • Meanwhile, combine the ricotta cheese, lemon zest, ​and garlic in a bowl, seasoning with salt and pepper.
  • When the water comes to a boil, season with salt, let it return to a boil, and cook the pasta according to package directions, stopping just before it becomes completely cooked.
  • Spoon just enough creamy spinach sauce in the bottom of a lasagna dish to lightly coat it. Top with half of the ravioli, then top the pasta with a layer of half of the ricotta mixture, and half of the chopped artichokes. Spoon over half of the remaining creamy spinach sauce , then sprinkle over half of the Parmesan. Repeat these layers. Place in the oven and bake for about 15 minutes until everything browns and bubbles. Run the lasagna under the broiler for a final minute to brown the top if desired.

Nutrition Facts : Calories 519 kcal, Carbohydrate 49 g, Cholesterol 127 mg, Fiber 4 g, Protein 26 g, SaturatedFat 13 g, Sodium 970 mg, Sugar 6 g, Fat 24 g, ServingSize Serves 6, UnsaturatedFat 0 g

RAVIOLI LASAGNE



Ravioli lasagne image

Cook this lasagne for the family on a busy weeknight. It only takes 15 minutes to prepare and uses just five ingredients, including shop-bought ravioli

Provided by Cassie Best

Categories     Dinner, Lunch

Time 1h25m

Yield Serves 2 adults, 2 children

Number Of Ingredients 6

oil , for frying
6 sausages (we used Italian sausages with herbs and fennel)
2 x 400g cans chopped tomatoes with garlic & basil
200g baby spinach
500g spinach & ricotta ravioli (or any flavour you like)
75g mixture of grated cheddar and mozzarella

Steps:

  • Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins.
  • Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can.
  • Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and hot all the way through. Cover if the top starts to get too dark. Will keep in the freezer for up to two months.

Nutrition Facts : Calories 789 calories, Fat 43 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 2.5 milligram of sodium

More about "spinach and ravioli lasagna recipes"

EASY RAVIOLI LASAGNA WITH SPINACH | THE SEASONED VEGETABLE
easy-ravioli-lasagna-with-spinach-the-seasoned-vegetable image
2018-01-27 Spread one third of the spinach and sliced mushrooms on top of the pasta. Sprinkle one third of the mozzarella cheese on top of the …
From seasonedvegetable.com
5/5 (3)
Total Time 1 hr
Servings 4
Calories 460 per serving
  • Spoon a few tablespoons of pizza sauce into a 10-inch by 7-inch baking dish. Spread evenly to cover the bottom of the baking dish.
  • Lay ravioli on top of the sauce, creating a single layer of pasta (8 to 12 ravioli, depending on the size of your pasta).
  • Spread one third of the spinach and sliced mushrooms on top of the pasta. Sprinkle one third of the mozzarella cheese on top of the vegetables.


RAVIOLI LASAGNA WITH RICOTTA AND SPINACH - THE SEASONED …
ravioli-lasagna-with-ricotta-and-spinach-the-seasoned image
2021-08-23 Combine thawed, drained spinach with ricotta, mozzarella, Parmesan, egg, basil, salt, garlic powder and nutmeg. Pour a thin layer of marinara sauce in the bottom of a 9 x 13-inch baking dish. Arrange half of the …
From theseasonedmom.com


FRESH SPINACH RAVIOLI LASAGNA RECIPE — THE MOM 100
fresh-spinach-ravioli-lasagna-recipe-the-mom-100 image
2021-04-18 Bring a large pot of water to a boil for pasta. In a large deep saucepan, melt the butter over medium heat. Stir in the flour and cook for one minute until the mixture turns golden, smooshing any floury clumps as you stir. …
From themom100.com


RAVIOLI LASAGNA WITH SPINACH | SAVORY
1. Preheat oven to 400°F. In a medium bowl, combine the ricotta and spinach. Season with salt and pepper. 2. In a greased 9x13-inch baking dish, spread a thin layer of marinara sauce to …
From savoryonline.com


SPINACH AND RAVIOLI LASAGNA RECIPE BY BRENDA - FOOD NEWS
Cooking Directions for Single Meal Preheat the oven to 400 F. Add a thin layer of spaghetti sauce to the bottom of a 9x13 inch baking dish. Add a single layer of ravioli, then half of the chopped …
From foodnewsnews.com


SPINACH AND RAVIOLI LASAGNA RECIPES - FOOD NEWS
Directions. Preheat oven to 375°F. Mix ricotta, spinach, garlic, salt and red pepper in large bowl until combined. Spoon about ½ cup marinara sauce in 8×8-inch baking pan, or enough to …
From foodnewsnews.com


RAVIOLI SPINACH LASAGNA RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


EASY SPINACH AND FOUR CHEESE RAVIOLI LASAGNA RECIPE - DIETHOOD
2015-07-12 Cook and whisk for about 2 to 3 minutes, or until mixture boils and thickens; remove from heat. Stir in parmesan cheese; stir until melted. Whisk in yogurt; continue to whisk until …
From diethood.com


SIMPLE 5-INGREDIENT LASAGNA RECIPE - MASHED.COM
2021-09-16 Preheat the oven to 350 degrees Fahrenheit. Spread ½ cup of the marinara sauce in a 3-quart baking dish and set aside. If using the ground beef, heat a large skillet over medium …
From mashed.com


RAVIOLI & SPINACH LASAGNA RECIPE | SIDECHEF
Step 1. Preheat oven to 350 degrees F (175 degrees C). Spray 9x13-inch casserole or baking dish with Nonstick Cooking Spray (as needed) . Step 2. In a large saucepan, cook Ground …
From sidechef.com


QUICK AND EASY RAVIOLI AND SPINACH LASAGNA - MELANIE …
2014-03-11 Preheat oven to 350 degrees. In a large skillet over medium heat, crumble and cook sausage until browned. Add spinach and stir together until wilted. In 9x13 pan, ladle enough …
From melaniemakes.com


SPINACH & RAVIOLI LASAGNA RECIPE - FOOD.COM
2009-12-08 Reserve. Spread 1/2 c alfredo sauce over bottom of dish. Top with layer of ravioli, half of ricotta mixture, 1/2 c mozzarella, and 1/2 c sauce. Repeat. Top with Ravioli and sauce. …
From food.com


Related Search