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Square overhead shot of a pan of baked ravioli lasagna with ricotta and spinach.
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5 from 9 votes

Ravioli Lasagna with Ricotta and Spinach

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.
Course Dinner
Cuisine American, Italian
Keyword Ravioli Casserole, ravioli lasagna, ravioli lasagna recipe, ravioli lasagna with ricotta
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings 8 people
Calories 537kcal
Author Blair Lonergan

Ingredients

  • 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 large 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

Instructions

  • 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.
    Spinach and ricotta mixture for a ravioli lasagna casserole.
  • 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.
    Process shot showing how to make ravioli lasagna with frozen ravioli.
  • Spread or dollop half of the ricotta mixture over the ravioli.
    Layering spinach and ricotta mixture in a pan of ravioli lasagna.
  • Top with half of the remaining marinara. Repeat layers once more, adding remaining ravioli, then remaining ricotta mixture, and finally remaining marinara.
    Process shot showing how to layer ravioli lasagna.
  • Sprinkle remaining 1 cup of mozzarella and remaining ¼ cup of Parmesan on top.
    Process shot showing how to make ravioli lasagna with ricotta and spinach.
  • 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.
    Horizontal overhead image of hands holding a pan of ravioli lasagna with ricotta.

Video

Notes

Make Ahead Freezer Instructions: You can prep this dinner in advance and keep it stashed in the freezer until you're ready to bake it! To do so, simply assemble the casserole in a freezer-to-oven-safe dish, but do not bake. Cover tightly with foil and freeze the unbaked casserole for up to 3 months. When you're ready to serve it, pull it out of the freezer and bake as instructed. You will need to add a few more minutes to the cooking time, but just keep your eye on it and make sure that it's heated through before serving.

Nutrition

Serving: 1/8 of the lasagna | Calories: 537kcal | Carbohydrates: 46g | Protein: 33g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1501mg | Potassium: 628mg | Fiber: 6g | Sugar: 6g | Vitamin A: 9183IU | Vitamin C: 10mg | Calcium: 509mg | Iron: 12mg