RAVIOLI LASAGNA
Tastes just like lasagna! Wow! Everyone is amazed how easy this is, and how much it tastes just like lasagna! This one's DEFINITELY a keeper! So easy!
Provided by STREETANGEL
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with cooking spray and set aside.
- Mix the ricotta cheese, spinach, 1 1/2 cups Romano cheese, eggs, salt and pepper to taste in a bowl.
- To assemble the lasagna, spread 1/4 cup of spaghetti sauce in the bottom of the prepared baking dish, and place frozen raviolis on top in a single layer. Spread about 1 cup of the ricotta mixture over the raviolis. Repeat the layers 3 more times, ending with a layer of frozen raviolis. Spread with 1/2 cup spaghetti sauce, and sprinkle remaining 1/2 cup of Romano cheese on top. Cover the dish with aluminum foil.
- Bake in the preheated oven for 40 minutes, until the casserole is bubbling. Then remove the aluminum foil, and bake another 10 minutes to brown the cheese on top. Let sit for 10 minutes before serving.
Nutrition Facts : Calories 495.9 calories, Carbohydrate 45.2 g, Cholesterol 150.1 mg, Fat 22 g, Fiber 5.5 g, Protein 30.2 g, SaturatedFat 11.7 g, Sodium 922.5 mg, Sugar 6 g
SPINACH AND RAVIOLI LASAGNA
Frozen cheese-filled ravioli brings this lasagna to the dinner table in 45 minutes - a spin on the Italian classic featuring spinach, pesto and jarred Alfredo sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- In medium bowl, toss spinach and pesto. In another bowl, mix Alfredo sauce and broth. Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. Top with half of spinach mixture. Arrange half of ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture.
- Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika.
Nutrition Facts : Calories 540, Carbohydrate 50 g, Fat 3, Fiber 4 g, Protein 23 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1230 mg
CHEESY RAVIOLI LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the ravioli and cook according to package directions. Drain and set aside. Meanwhile, heat the olive oil in a medium pot over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Crush the tomatoes with your hands and add them along with all the juices from the can to the pot. Add the whole sprig of basil, 3/4 teaspoon salt and pepper to taste. Cook, simmering, until the tomatoes are softened and the sauce is thickened slightly, about 15 minutes. Remove from the heat, season with the sugar and additional salt and pepper.
- In a medium bowl, mix the ricotta cheese with the Parmesan, egg, torn basil and 1/4 teaspoon each salt and pepper.
- Lightly mist a medium rectangular or oval baking dish (about 9-by-11-inch) with nonstick cooking spray. Lay half the ravioli in the bottom of the dish (the ravioli will be layered on top of each other). Remove the sprig of basil from the sauce. Spread half the ricotta mixture over the ravioli and top with half the sauce and half the grated cheese. Repeat with the remaining ravioli, ricotta and sauce. Cover with aluminum foil and bake until bubbly, about 45 minutes. Remove the foil and sprinkle with the remaining cheese. Continue to bake until the cheese is melted, about 10 minutes. Let stand at least 10 minutes. Garnish with extra torn basil. Slice and serve with a green salad.
RAVIOLI LASAGNA BAKE
This Ravioli Lasagna from Delish.com is perfect for dinner tonight.
Categories ravioli casserole ravioli lasagna store bought ravioli ravioli bake ground beef lasagna ricotta lasagna cheesy lasagna mozzarella lasagna italian casserole
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350º and grease a 9"-x-13" baking dish with cooking spray. Warm a large, nonstick skillet over medium heat and add ground beef and onion. Season with salt and pepper and cook until beef is browned and onion is soft, about 10 minutes, then drain fat and return to skillet. Stir in garlic and marinara, then reduce heat and simmer for flavors to meld, 5 minutes.
- Meanwhile, in a medium bowl, add ricotta, egg, 1/4 cup Parmesan, basil, garlic powder, and season with salt and pepper. Stir to combine.
- Spread 1/3 of the meat sauce into prepared pan. Top with a single layer of ravioli, half of the remaining meat sauce, half of the ricotta mixture, and half of the mozzarella and remaining Parmesan. Repeat layers, ending on cheeses.
- Cover pan loosely with aluminum foil and bake for 30 minutes. Remove foil and bake until golden and bubbly, 15 minutes more. Sprinkle with remaining basil and serve.
BAKED SPINACH RAVIOLI
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onion, garlic and rosemary and cook, stirring often, until the onion is soft and just starts browning, about 6 minutes.
- Sprinkle in the flour and cook, stirring, until smooth and bubbling, about 2 minutes. Stir in 2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer. Stir in the ravioli and cook, stirring occasionally, until the ravioli are tender and the sauce thickens, 5 to 7 minutes.
- Remove from the heat. Discard the rosemary sprigs and stir in the spinach. Sprinkle with the mozzarella and grana padano. Place the skillet under the broiler until golden and bubbling, about 5 minutes.
WEEKNIGHT RAVIOLI LASAGNA
Make and share this Weeknight Ravioli Lasagna recipe from Food.com.
Provided by Barb G.
Categories Lunch/Snacks
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 375 degrees.
- Coat a 9-inch square baking dish and a sheet of foil with non-stick spray.
- Put pasta sauce in bowl; stir in 1/2 cup water.
- Spread 1 cup sauce in dish.
- Top with 20 ravioli, flat sides up and just touching each other.
- Spread with 3/4 cup sauce; sprinkle with 1/2 cup cheese.
- REPEAT layers once.
- Top with remaining ravioli, sauce and cheese.
- (you should have 3 layers) Cover tightly with foil sprayed side down or use Release foil.
- Bake on a sheet of foil (to catch any drips) 1 hour or until bubbly around edges.
- Uncover and bake 5 minutes until cheese is barely golden.
- To Freeze: Place in rigid container and freeze.
- To Heat: Microwave on medium power until heated through.
- Note: More sauce maybe needed when reheating.
Nutrition Facts : Calories 64.5, Fat 0.2, Sodium 833, Carbohydrate 15.5, Fiber 2.8, Sugar 10.6, Protein 2.7
RAVIOLI VEGETABLE "LASAGNA"
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a pot of water to boil for ravioli.
- While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or your sink. Heat a medium skillet over medium heat. Add extra-virgin olive oil, 2 tablespoons or 2 turns of the pan, and the garlic. Saute garlic in oil 1 minute, then sprinkle spinach into the garlic oil. Add artichoke heart pieces to the pan and turn to combine and heat through. Season vegetables with and remove from heat to a bowl. Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes.
- Preheat broiler to high. Set rack between middle of oven groove and top rack groove, about 8 inches from heat.
- When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy -- it will continue cooking when combined with sauce and vegetables. Place a colander over ravioli as it cooks and add asparagus to it. Cut thin, trimmed asparagus into 2-inch pieces on an angle. Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender, but still green. Remove asparagus and add to bowl with spinach and artichokes. Place colander in your sink and drain ravioli.
- Drizzle a touch of extra virgin olive oil onto the bottom of a medium flameproof oval casserole or a flameproof rectangular baking dish and brush pan to coat evenly. Arrange a layer using 1/2 of cooked ravioli in the dish. Layer 1/2 of the cooked vegetables over the ravioli. Next, add a few ladles of sauce, then vegetables, then top casserole with the last of the ravioli. Dot top of "lasagna" with any remaining sauce and cover liberally with gratedprovolone or 4 cheese blend. Brown cheese 8 inches from broiler, 5 minutes.
RICOTTA AND SPINACH FILLING FOR FRESH PASTA
Use this ricotta cheese and spinach filling for ravioli, tortellini, and other filled kinds of pasta. A variation is given for a spinach and pancetta filling.
Provided by Peggy Trowbridge Filippone
Categories Entree Dinner Ingredient
Time 20m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Set a fine-mesh strainer lined with cheesecloth or a couple of paper towels over a bowl. Add the ricotta and allow it to strain out excess liquid for 5 to 10 minutes as you continue with the prep.
- Boil a large saucepan of salted water . Plunge the spinach in to blanch it, then remove it 30 seconds later.
- Drain and cool the spinach under cold running water to stop the cooking.
- Finely chop the drained spinach.
- In a medium bowl, combine the chopped spinach with ricotta cheese, egg, Parmesan cheese, and nutmeg. Season with salt and pepper to taste.
Nutrition Facts : Calories 100 kcal, Carbohydrate 3 g, Cholesterol 40 mg, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, Sodium 286 mg, Sugar 0 g, Fat 7 g, ServingSize 2 1/2 cups filling (50 portions), UnsaturatedFat 0 g
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 in just minutes.
Provided by Blair Lonergan
Categories Dinner
Time 1h15m
Number Of Ingredients 11
Steps:
- 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.
- 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. Spread or dollop half of the ricotta mixture over the ravioli. Top with half of the remaining marinara.
- Repeat layers once more, adding remaining ravioli, then remaining ricotta mixture, and finally remaining marinara. Sprinkle remaining 1 cup of mozzarella and remaining ¼ cup of Parmesan on top.
- 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.
Nutrition Facts : ServingSize 1 /8 of the lasagna, Calories 537 kcal, Carbohydrate 46 g, Protein 33 g, Fat 25 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 114 mg, Sodium 1501 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 5 g
RAVIOLI LASAGNA RECIPE
Ravioli Lasagna aka Lazy Lasagna recipe is a delicious baked ravioli casserole. It features meat sauce layers and plenty of gooey mozzarella cheese.
Provided by Robin Gagnon
Categories Casserole
Time 50m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350F degrees. Optional*** coat interior of pan with non-stick cooking spray.
- In a medium skillet, crumble and brown the beef over medium heat until completely browned. Drain off the excess fat. Mix in seasoning and garlic powder after draining the meat.
- Reserve ¾ cup of the spaghetti sauce; set aside. Add the remaining spaghetti sauce to the skillet with the browned meat. Stir well then cover and simmer over medium-low heat for 10 minutes, stirring occasionally.
- Spread ¼ cup of the reserved spaghetti sauce into the bottom of a 9x13 inch glass baking dish. Arrange one third of the frozen ravioli in a single layer in the pan.
- Top the ravioli in the pan with half of the ground beef mixture, then sprinkle with 1/2 cup of the shredded cheese.
- Place another 1/3 of the frozen ravioli over the meat sauce and cheese. Top with the rest of the meat and another third of the cheese.
- Place the final 1/3 of the frozen ravioli on top of the casserole. Top with the remaining ½ cup of the spaghetti sauce. Sprinkle with the remaining cheese.
- Cover the casserole with aluminum foil and bake at 350 degrees F for 20 minutes-30 minutes, remove foil and bake another 10 minutes until the cheese is completely melted and beginning to bubble around the edges.
- Allow to rest for 15 minutes before slicing out servings.
Nutrition Facts : Calories 479 kcal, Carbohydrate 44 g, Protein 31 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 98 mg, Sodium 739 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
SPINACH-RAVIOLI LASAGNA
Quick one dish meal. From Southern Living. Has the following note: Substituting frozen ravioli for lasagna noodles brings this lasagna to the table in only 45 minutes. A spin on classic lasagna, this white sauce version features a savory combination of spinach, pesto and Alfredo sauce.
Provided by SarahBeth
Categories < 60 Mins
Time 45m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
- Combine Alfredo sauce and vegetable broth.
- Spoon one-third of alfredo sauce mixture into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
- Bake for 30 minutes.
- Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly.
- Add paprika and basil for garnish if using.
RAVIOLI LASAGNE
Cook this lasagne for the family on a busy weeknight. It only takes 15 minutes to prepare and uses just five ingredients, including shop-bought ravioli
Provided by Cassie Best
Categories Dinner, Lunch
Time 1h25m
Yield Serves 2 adults, 2 children
Number Of Ingredients 6
Steps:
- Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins.
- Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can.
- Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and hot all the way through. Cover if the top starts to get too dark. Will keep in the freezer for up to two months.
Nutrition Facts : Calories 789 calories, Fat 43 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 2.5 milligram of sodium
RAVIOLI "LASAGNA"
Easy to throw together if you have it all in the freezer for that last minute I don't know what to make dinner
Provided by TishT
Categories Kid Friendly
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F.
- Coat a 13-by-9 inch baking dish with cooking spray and spoon in a third of the sauce.
- Arrange 12 ravioli on top and scatter the spinach over them.
- Top with half of each cheese.
- Cover with another layer of ravioli and the remaining sauce and cheese.
- Cover with foil and bake 25 minutes.
- Uncover and bake 5 to 10 minutes more or until bubbly.
SPINACH RAVIOLI LASAGNA
Short-cut lasagna, using ravioli. Adapted from a recipe in Dash magazine. I used Costco's Pasta Prima frozen organic spinach and mozzarella, but other flavors would be good too. Use frozen, not thawed,
Provided by sheepdoc
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Spread thin layer of sauce in 9 x 13 pan.
- Add half the ravioli in a single layer, half the spinach, half the marinara, and half the mozzarella.
- Repeat layers.
- Top with Parmesan.
- Cover pan with foil, Bake for 35 minutes. Uncover and bake for 15 minutes more, until cheese is melted and pasta is cooked.
- Let stand at least 5 minutes before serving.
Nutrition Facts : Calories 258.7, Fat 12.6, SaturatedFat 5.9, Cholesterol 31.1, Sodium 942, Carbohydrate 23.9, Fiber 5.1, Sugar 14.4, Protein 12.8
SPINACH-ARTICHOKE RAVIOLI-LASAGNA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil for pasta.
- Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.
- Defrost the spinach in the microwave for 10 minutes on high.
- While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.
- Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.
- Cook pasta to al dente, 5 to 6 minutes in salted water.
- Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.
- Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.
- Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes
SPINACH AND RICOTTA RAVIOLI
Make and share this Spinach and Ricotta Ravioli recipe from Food.com.
Provided by chef 998002
Categories < 60 Mins
Time 40m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Continue to incorporate all the flour until it forms a ball. Wrap the ball in plastic wrap and let rest 30 minutes.
- While the pasta is resting, prepare the filling. Steam the spinach and drain well, pressing the spinach to remove all excess liquid. Chop finely. Heat a large pan over medium heat. Add the olive oil and heat until hot but not smoking. Add shallots and cook for about a minute, stirring so that they do not brown. Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg. Taste and adjust seasoning with more salt, pepper as needed.
- Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the second narrowest setting; the dough should be almost paper-thin.
- Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with a little water, which acts as a glue. Drop 1 tablespoon of the filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With your fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. A fluted pastry wheel also works well to make an attractive edge around the pasta. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest. If not using within an hour or two refrigerate until needed.
- To prepare the sauce, heat the two tablespoons of oil in a heavy pot and cook the garlic for just a minute. Add the tomatoes, salt, pepper, and pepper flakes and cook over medium low heat for 10 minutes. Add the chopped basil, and mix well. Cook over low heat an additional 10 minutes. Keep warm while you cook the pasta.
- Cook the ravioli in plenty of boiling salted water until tender. They will float to the top when ready, so be careful not to overcrowd the pot. Drain the ravioli and return to the pot. Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated. Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese. Serve hot.
Nutrition Facts : Calories 645.1, Fat 30.8, SaturatedFat 9.8, Cholesterol 221.8, Sodium 799.2, Carbohydrate 68.1, Fiber 6.8, Sugar 0.9, Protein 26.8
SPINACH-RAVIOLI LASAGNA
It doesn't get easier or cheesier than this delicious lasagna bake. The top-rated spinach-ravioli lasagna uses convenience items, like store-bought pesto sauce, jarred Alfredo sauce, and frozen cheese-filled ravioli, to deliver a delicious main dish with little time and effort on your part.
Provided by Southern Living Editors
Time 45m
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
- Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
- Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
- *Chicken broth may be substituted.
- Note: For testing purposes only, we used Santa Barbara Original Basil Pesto and Bertolli Alfredo Sauce.
FRESH SPINACH RAVIOLI LASAGNA RECIPE
Steps:
- Preheat the oven to 375 F. Spray a 9 x 9-inch square pan, or another 1 1/2- to 2-quart baking dish, with nonstick cooking spray.
- Bring a large pot of water to a boil for pasta.
- In a large deep saucepan, melt the butter over medium heat. Stir in the flour and cook for one minute until the mixture turns golden. Add the spinach and cook until barely wilted, about 2 minutes, stirring frequently. Gradually stir in the milk, and bring the mixture to a simmer. Allow to simmer for a minute or two, stirring occasionally, until thickened. Season with the nutmeg, if desired, and salt and pepper. Stir in 1/2 cup Parmesan.
- Meanwhile, combine the ricotta cheese, lemon zest, and garlic in a bowl, seasoning with salt and pepper.
- When the water comes to a boil, season with salt, let it return to a boil, and cook the pasta according to package directions, stopping just before it becomes completely cooked.
- Spoon just enough creamy spinach sauce in the bottom of a lasagna dish to lightly coat it. Top with half of the ravioli, then top the pasta with a layer of half of the ricotta mixture, and half of the chopped artichokes. Spoon over half of the remaining creamy spinach sauce , then sprinkle over half of the Parmesan. Repeat these layers. Place in the oven and bake for about 15 minutes until everything browns and bubbles. Run the lasagna under the broiler for a final minute to brown the top if desired.
Nutrition Facts : Calories 519 kcal, Carbohydrate 49 g, Cholesterol 127 mg, Fiber 4 g, Protein 26 g, SaturatedFat 13 g, Sodium 970 mg, Sugar 6 g, Fat 24 g, ServingSize Serves 6, UnsaturatedFat 0 g
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VEGETABLE-AND-RAVIOLI LASAGNA RECIPE - GRACE PARISI | …
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5/5 Total Time 1 hr 30 minsServings 8
- Preheat the oven to 375°. Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil until shimmering. Add the sausage meat and cook over moderately high heat, stirring and breaking up the lumps with a wooden spoon, until no longer pink, about 5 minutes. Add the marinara sauce and the water and simmer for 5 minutes.
- Add the packages of fresh ravioli to the boiling water and cook until al dente. Drain the ravioli and return them to the pot. Add the sausage marinara and toss gently with the ravioli to coat.
- Spoon one-third of the ravioli and sauce into a 3-quart baking dish in an even layer. Sprinkle with 1 cup of the shredded mozzarella and 1 tablespoon of the Parmesan. Layer another one-third of the ravioli on top, followed by all of the vegetables, 1 cup of mozzarella and 1 tablespoon of Parmesan. Top with the remaining ravioli, spooning on any remaining sauce and sausage. Sprinkle the remaining 1 cup of mozzarella and 1 tablespoon of Parmesan on top and cover with foil.
- Bake the ravioli lasagna for 30 minutes, until bubbling. Uncover and bake for 25 minutes longer, until lightly browned and bubbling. Let the lasagna stand for 10 minutes before serving.
RAVIOLI LASAGNA RECIPE - RECIPES, PARTY FOOD, COOKING ...
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Cuisine American, ItalianTotal Time 30 minsServings 6Calories 240 per serving
- Place spinach in microwave-safe bowl. Cover with plastic wrap and microwave on high 2 minutes; squeeze spinach dry.
EASY RAVIOLI LASAGNA WITH SPINACH - THE SEASONED …
From seasonedvegetable.com
5/5 (3)Total Time 1 hrServings 4Calories 460 per serving
- 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.
SIMPLE 5-INGREDIENT LASAGNA RECIPE - MASHED.COM
From mashed.com
4.3/5 (4)Category Main DishAuthor Lindsay MattisonCalories 733 per serving
- If using the ground beef, heat a large skillet over medium-high heat. Add the ground beef and cook until it's browned through, about 5 minutes, using a spoon to break up the mixture as it cooks. Remove the beef from the heat and drain any excess grease.
- Place a layer of frozen cheese ravioli in the prepared baking dish. Add half of the cooked ground beef (if using), spinach, marinara sauce, and mozzarella cheese, spreading each ingredient to create an even layer. Repeat the layers, finishing with the mozzarella cheese on top.
SAUSAGE-AND-RAVIOLI LASAGNA RECIPE | MYRECIPES
From myrecipes.com
5/5 (8)Total Time 1 hrServings 6-8
- Preheat oven to 375°. Cook Italian sausage in a skillet over medium heat, stirring often, 10 minutes or until sausage crumbles and is no longer pink; drain well. Stir pasta sauce into sausage.
- Spoon one-third of sausage mixture (about 1/2 cup) into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining sausage mixture.
- Bake at 375° for 30 minutes. Sprinkle with shredded cheese, and bake 5 to 8 minutes or until hot and bubbly.
CREAMY CHICKEN RAVIOLI LASAGNA RECIPE | MYRECIPES
From myrecipes.com
Servings 6-8Total Time 45 mins
- Preheat oven to 375°F. Toss together chicken, pesto, and 3/4 cup of the cheese in a medium bowl; set aside.
- Spread about 1/4 cup of the alfredo mixture on bottom of a lightly greased 11- x 7-inch baking dish. Arrange 1/3 of the ravioli in a single layer over the alfredo. Spread half of the chicken mixture over ravioli; pour 1/2 cup alfredo evenly over chicken. Top with 1/3 more of the ravioli, remaining chicken mixture, and 1/2 cup sauce. Top with remaining ravioli, sauce, and cheese.
- Bake in preheated oven until golden and bubbly, 30 to 35 minutes. Let stand 5 minutes before serving. Sprinkle with basil.
FRESH SPINACH RAVIOLI LASAGNA RECIPE - THE MOM 100
From themom100.com
Cuisine ItalianCategory Main CourseServings 6Total Time 45 mins
- Preheat the oven to 375°F. Spray a 9x9-inch square pan, or another 1 1/2 to 2-quart baking dish, with nonstick cooking spray.
- In a large deep saucepan, melt the butter over medium heat. Stir in the flour and cook for one minute until the mixture turns golden, smooshing any floury clumps as you stir. Add the spinach and cook until barely wilted, about 1 minute, stirring frequently. Gradually stir in the milk, and bring the mixture to a simmer. Allow to simmer for a minute or two, stirring occasionally, until thickened. Season with the nutmeg, if desired, and salt and pepper. Stir in 1/2 cup Parmesan.
- Meanwhile, combine the ricotta cheese and lemon zest in a small bowl, seasoning with salt and pepper.
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