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My friend Lauri is a genius.
Specifically, she’s a shortcut food hack genius. And today, I’m sharing her secrets: ravioli lasagna.
To kick off the first Saturday Night Supper of 2018, I present an easy baked spinach ravioli lasagna. For those of you who are new around here, my Saturday Night Supper series is a list of easy dinners paired with beverages, made for a gathering with friends. From vegan risotto, to this phenomenal sweet potato enchilada casserole, to deep dish (leftover) chili pizza, these recipes are designed to feed friends and family while being as hands off as possible.
Which means, I’m thrilled that January’s recipe is the result of just such a gathering with friends.
What do I love about this recipe? Let me count the things:
- It takes 15 minutes of hands on prep time before dinner is ready in 45 minutes.
- Using prepared ingredients like frozen ravioli makes this an easy peasy weeknight (or faux fancy weekend) dinner. Like Chelsea said, don’t get precious.
- The vegetable combination of spinach and mushroom is awesome in pretty much everything. (Check out this spinach mushroom pasta, this Asian rice bowl, this quesadilla, and this frittata.)
- You could make it with almost any ingredient you have on hand.
- Pasta goes great with wine.
SPINACH RAVIOLI LASAGNA
I used a frozen spinach and cheese ravioli I picked up from the grocery store. In fact, any brand, any flavor will work just fine. Let it thaw to room temperature before you assemble the ravioli. This makes it easier to separate each pocket of pasta goodness. Additionally, cook time is shorter because you don’t have to wait for frozen to come to temperature in the oven.
In other words, throw that ravioli in the fridge when you get home from the store.
Instead of traditional tomato or pasta sauce, I used pizza sauce! However, if you don’t have any on hand, pasta sauce works just fine. The added spices and herbs of pasta sauce complement the dish overall. Pizza sauce is just a tad thicker than tomato sauce, which means my lasagna doesn’t get as wet but is still plenty saucy.
Mozzarella, parmesan, swiss, whatever kind of melty cheese you like is great for this vegetable ravioli lasagna. A more mild flavored cheese will complement the vegetables and the pasta. Ricotta adds nice filling and creaminess to balance the acidity of the pizza sauce. While fontina steps up the flavor just a bit.
Are you seeing a trend here? This recipe for ravioli lasagna is really more of a concept. Check out a few more suggestions in the recipe notes below.
Finally, pair this lovely dish with a bottle of dry Italian red wine. I picked up a sangiovese, but barbera, aglianico, montepulciano or other Tuscan red blends are great with this ravioli lasagna. Because let’s be honest, what better way to start the year than with good friends and good food?
You want to make this. I know it.
Easy Ravioli Lasagna with Spinach
This easy frozen ravioli lasagna with spinach is perfect for a fast weeknight dinner. With only 6 ingredients, it’s a hearty vegetarian recipe.
(15-ounce) pizza sauce
frozen or fresh ravioli
Heat oven to 375°F.
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.
Continue layering sauce, ravioli, spinach, mushroom and cheese.
Finish with a layer of parmesan cheese.
Cover with aluminum foil and and bake for 30 minutes.
Remove foil cover and bake another 15 minutes.
Slice and serve immediately.
You can use whatever flavor of ravioli you like. For this recipe I used a spinach and ricotta ravioli. If you’re using frozen ravioli, let the pasta thaw before assembling the spinach ravioli lasagna.
Using pizza sauce adds an extra level of flavor and the sauce is a bit thicker than regular tomato sauce. Regular tomato sauce works as well. If you have some tomato paste on hand, you can thicken your tomato sauce by mixing in a bit of tomato paste.
Use your favorite vegan cheese in place of the mozzarella, such as a tofu ricotta or cashew based cheese. Be sure your pasta is also vegan.
There are a few commercially available gluten free ravioli pastas including this package from Udi’s.
Any pre cooked protein you prefer would work with this spinach ravioli lasagna. Sausage, ground turkey or ground beef are good options for layering between the vegetables, pasta and cheese.
CHECK THE FRIDGE
Don’t have spinach? Baby kale, chard, or arugula would be quite nice in this ravioli lasagna. You could even use a mix of greens. In the summer, grated zucchini would be a nice addition. I recommend squeezing out the extra moisture of the zucchini before layering.