Pregistry’s Friday Recipe: Ravioli Lasagna

What has 4 ingredients, takes 5 minutes to assemble, and cooks unattended in the oven?

This easy, delicious ravioli “lasagna”!

Fresh ravioli does the work here, so no boiling of noodles required. Simply layer your choice of ravioli with marinara sauce (jarred or homemade), spinach and mozzarella. Then cover and bake. We like to add some shredded parmesan toward the end of the cook time, because can you ever have enough cheese?

This recipe is very versatile, too. Swap the mozzarella for your favorite cheese (or a blend), add in some cooked and crumbled sausage, or replace the spinach with broccoli rabe.

Ravioli Lasagna:

  • 6 cups (48 ounces) marinara sauce, jarred or homemade
  • 36 ounces fresh ravioli, uncooked
  • 10 ounces baby spinach
  • 16 ounces shredded mozzarella
  • 1/2 cup grated parmesan (optional)

Pre-heat the oven to 400 degrees; lightly grease a 9” x 13” baking dish.

Pour a bit of the marinara sauce in the bottom of your dish; swirl to coat. Layer with one-third of the ravioli, followed by one-half of the spinach, followed by one-third of the mozzarella. Cover with one-third of the sauce. Repeat. Finish with the remaining ravioli, mozzarella and sauce.

Cover dish tightly with foil and bake for one hour. Uncover and sprinkle with parmesan (if using); bake for an additional 15 – 20 minutes or till golden brown and bubbly. Let sit for 10 minutes before serving.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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