Ravioli Lasagna

This ravioli lasagna with ricotta cheese tastes just like lasagna — wow! Everyone is amazed at how easy this is to make! This one's definitely a keeper.

Print Recipe

Prep Time 10

Cook Time 50

Total Time 1 10

Course lunch/dinner

Cuisine Italian

Servings 6 people

Calories 5686.5 kcal

Equipment

1 Baking Dish 8x8-inch or similar size
1 Large Mixing Bowl
1 Spatula or Spoon For mixing and spreading
1 Measuring Cups and Spoons
1 Aluminum Foil

Ingredients

Main

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

Instructions

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

Notes

To enhance this dish, ensure the thawed spinach is squeezed exceptionally dry to prevent a watery final product. For a richer flavor profile, consider adding a pinch of freshly grated nutmeg to the ricotta mixture, which beautifully complements the spinach. While frozen ravioli is convenient, a high-quality fresh or refrigerated variety can yield a superior texture. Don't be afraid to elevate your spaghetti sauce by simmering it with fresh herbs like basil or oregano, or sautéing some garlic and onion before use. The resting period after baking is critical; it allows the lasagna to set properly, ensuring clean, appealing slices for serving.