This Ravioli Lasagna entrée makes having a classic Italian favorite very easy and very delicious.
- 1 package BUITONI Refrigerated Four Cheese Ravioli (20 oz.), prepared according to package directions
- 1 container (15 ounces) reduced-fat ricotta cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 2 large eggs, lightly beaten
- 1/3 cup fat free milk
- 2 containers BUITONI Refrigerated Marinara Sauce (15 oz.)
- 1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
Directions, Reviews, Nutrition
COMBINE ricotta cheese, spinach, eggs and milk in medium bowl. Place one-fourth pasta in each prepared dish. Add one-fourth sauce and half ricotta mixture to each dish. Top each with half remaining pasta and half remaining sauce. Sprinkle both dishes with Parmesan cheese. Cover one dish with plastic wrap, then overwrap with foil. Label and freeze for up to 2 months.
COVER remaining dish with foil. Bake for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving.
TO BAKE FROZEN LASAGNA: Place dish in refrigerator overnight. Preheat oven to 375° F. Remove foil and plastic wrap; recover with foil. Bake for 1 hour or until heated through. Let stand for 10 minutes before serving.
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This recipe was quick, easy and yummy. Next time I'll use a chicken ravioli for added protein.
11 yr old Cook
I am 11 years old and I made this dinner for my family. We agreed that the recipe needed a little more italian seasoning. Once we added that - it was great. I didn't like the spinich too much.
Made wthis and it's a hit each time.....It's differennt and people ask for the recipe....I use for a large group of people...I make a day ahead and heat it up as guests arrive ...300 degrees in oven...I also put mozzarella cheese in it,.
A total HIT!
Love this recipe, I make it often and it always gets rave reviews from family and friends. I usually add italian sausage to the top (browned and drained) for a wonderful flavor addition. From the freezer, it's a perfect dish to take to a family with a new baby. Enjoy!
Excellent main dish with a twist
I used your recipe and instead of using marinara sauce I used a jar of alfredo sauce and put in fresh mushrooms with the spinach. Great change of pace for us who like to use less acidic recipes or who have a lack or tolerance for tomatoes but love pasta.
Serving Size: 1/8 of Recipe
Servings Per Recipe: 8
- Amount Per Serving
- Calories: 370
- Calories from Fat: 130
- Total Fat: 15g (22% of DV)
- Saturated Fat: 5g (24% of DV)
- Cholesterol: 105mg (35% of DV)
- Sodium: 990mg (41% of DV)
- Carbohydrates: 40g (13% of DV)
- Dietary Fiber: 4g (17% of DV)
- Sugars: 9g
- Protein: 18g
- Vitamin A: 60% of DV
- Vitamin C: 8% of DV
- Calcium: 30% of DV
- Iron: 10% of DV
*Percent Daily Values are based on a 2,000 calorie diet.