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Weeknight Ravioli Lasagna


  • 1 jar (24 ounces) pasta sauce
  • 1 package (25 ounces) frozen meat or cheese ravioli
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 3 cups fresh baby spinach


  • 1. Preheat oven to 350°. In a small saucepan, heat sauce 5-7 minutes over medium heat or just until simmering, stirring occasionally.
  • 2. Spread 1/2 cup sauce into a greased 11x7-in. baking dish. Layer with half the ravioli, 1-1/2 cups spinach, 1/2 cup cheese and half the remaining sauce; repeat layers. Sprinkle with remaining cheese.
  • 3. Bake, uncovered, 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts

1 cup: 344 calories, 10g fat (5g saturated fat), 26mg cholesterol, 850mg sodium, 45g carbohydrate (10g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 3 starch, 2 medium-fat meat.


Average Rating: 4.235294
  • krox722
    Oct 20, 2018
    I used meat filled ravioli and this was excellent. Look forward to using other kinds of ravioli in the future.
  • ldigioia517
    Jul 5, 2018
    You mentioned in article to stay away from cheese -pasta-and yet these recipes have both? How do you lose weight??
  • cee-jay
    Dec 31, 1969

    This is for mugsymom2010. When I lived in KS, I used to buy Roserita Cheese Ravioli. Now that I'm in CO, I prefer Louisiana Cheese Ravioli.

  • mugsymom2010
    Feb 25, 2018

    If someone can tell me of a brand of frozen ravioli or frozen lasagna that is good, please let me know. I have a friend who invites us to dinner occasionally and has served Stoffer's lasagna. It looks good but isn't, just does not taste like real lasagna. I have found a few brands of jarred sauce that are good, but would rather make a cheese sandwich than settle for mediocre lasagna.

  • DuckyD
    Jan 23, 2018

    OK, but not a favorite.

  • Michelle
    Jan 21, 2018

    This has become a staple to send back with my son in grad school. I add a pound of ground round cooked and omit spinach. I've made it with a variety of ravoili and sauces - good every time! I mix the sauce and meat together to cool off the meat, then fix as directed and pop back in freezer. It tastes like it was made fresh when he cooks it. So easy and filling for hungry students!

  • jplz310
    Oct 24, 2016

    I make this often with a slight variation. I add a container of cottage cheese and browned ground beef and one egg to the spinach. Makes a delicious center layer. Huge hit with the family. And i do not preheat the sauce.

  • KookieB
    Oct 23, 2016

    It's a great way to serve a meatless entree to my family who base every meal on meat.

    Lots of ways to dress it up or make just as the recipe states. Very good, quick, easy. I prepared a big pan to take to a potluck dinner and nothing was left behind. That speaks for itself!

  • dublinlab
    Jan 14, 2016

    I used frozen spinach and added a layer of cottage cheese. I used cheese and spinach fresh ravioli. Deliciouse. I cooked it a little longer too. I would make this again. Janet. VFE

  • shannondobos
    Nov 18, 2015

    I was pleasantly surprised with this dish! I had a package of ravioli in my fridge that was a freebie from my local supermarket. I made my own tomato sauce because I have so many canned tomatoes from the summer, but otherwise made the recipe exactly as directed. Delicious! The ravioli soaked up the tomato sauce and the spinach really complimented everything. I'm going to try using ricotta between the layers next time I make this.

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