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Mollie’s Ravioli Lasagna

4.9 from 9 votes

This ravioli lasagna is such an easy and delicious dinner that you can whip up for the family quickly! We decided to experiment since normal lasagna can get boring, so we substituted the lasagna noodles for ravioli. The result was a (mostly) one-pot dish that everyone loved, and we’re absolutely adding it to our list of family recipes. Also, it’s vegetarian which is great for us because we try to eat vegetarian more often than not. But don’t worry – you won’t miss the meat!!

Our daughter, Mollie, who is one and half years old, presented us with a perfectly clean happy plate at the end of dinner and was even running circles around the table after out of excitement. I kid you not.. So we landed on the name Mollie’s Ravioli Lasagna.

Why We Love This Ravioli Lasagna

  • It’s vegetarian: Don’t get me wrong – we love meat, but we often eat vegetarian and try to keep our meat consumption to a minimum. Also, vegetarian dishes are usually cheaper and faster since meat is the most expensive part of a meal and takes the longest to cook.
  • It’s inexpensive: Like I said, since there’s no meat involved, this dish should only cost you about $10-$15 to make. Ours fed a family of 5 twice which comes out to only $1 per person!
  • It’s (somewhat) healthy: There’s nothing like a filling up on veggies before winding down for the night. This dish is high in fiber from the spinach and tomatoes but does contain a lot of cheese and sodium.
  • It’s easy to make: Our fridge is usually full of veggies, so this dish is easy to throw together using ingredients you already have at home. Just grab a tub of ricotta cheese and bag of ravioli, and you’re set!
  • It doesn’t make a big mess: We love one-pot dinners. We saute the onions and mushrooms in small saucepan, but you could put them directly into the lasagna without cooking them.
Ravioli Lasagna Ingredients

Ravioli Lasagna Ingredients (And Substitutions)

  • 1 small onion, chopped – the onion adds flavor to the dish. We saute them before, but you could add them raw.
  • 3 cloves garlic, chopped – the garlic also adds flavor. We chopped fresh garlic, but you could use minced garlic instead to make it easier.
  • 2 tbsp butter – Butter gets added to the saucepan with the onions, garlic, mushrooms, and spinach. You could use olive oil instead if you don’t have butter.
  • 1/8 cup half and half – whole milk would work as well.
  • 1 and 1/2 cup portobello mushrooms, chopped – portobello mushrooms add a rich, earthy, and meaty taste to the lasagna.
  • 2 cup spinach, chopped – spinach adds extra fiber and greens to the dish. You could use arugula or kale in its place.
  • 2 15 oz cans tomato sauce – we used organic, no-salt added canned tomato sauce, but bonus points if you make your own tomato sauce from whole tomatoes!
  • 1 bag “family size” spinach + ricotta ravioli – we grabbed a bag of Rana spinach and ricotta stuffed ravioli. You could use whatever ravioli you like in this dish, but we prefer this one since the flavors complement the lasagna well.
  • 8 oz ricotta cheese – we stuck to the traditional ricotta cheese in our lasagna, but if you want a healthier option you could use greek nonfat yogurt or cottage cheese.
  • 1 tsp dried basil – basil adds a sweet, pungent flavor to the ravioli lasagna. You could use oregano or mint in its place.
  • 1 tsp italian seasoning – any italian seasoning blend you have on hand will work. Herbs de provence would also taste delicious.
  • 2 tomatoes, sliced – we add this to the top of the ravioli. Our kids love tomato slices, and its always good to have fresh veggies in your dinner!
  • 4 oz shredded mozzarella – The mozzarella cheese gets added to the top of the lasagna. You could use any shredded cheese you have on hand, but mozzarella will probably taste best.

How To Make Ravioli Lasagna

First, preheat the oven to 375 degrees.

Prepare the filling by sauteing the butter, garlic, and onions until the onions are soft.

Then add your chopped mushrooms and spinach and a splash of half and half to the mix. Cover over medium heat until the spinach wilts. Set aside for now.

Ravioli Lasagna Filling

Line a 9×13 pan with a thin layer of tomato sauce.

Create a single layer of ravioli on the sauce. The we bag we used had 30 ravioli in it, so each layer had 15, but this may change based on how many layer you want, how many ravioli you have, and how big your pan is!

Spread the ricotta cheese over the ravioli, then add the filling over the ricotta.

Cover with tomato sauce then place your second layer of ravioli.

As you can see, our little helpers were enjoying this one!

Cover the second layer of ravioli with more tomato sauce and the shredded mozzarella cheese.

Top with the sliced tomato and uncooked mushrooms.

Bake 25-30 minutes or until the sauce is bubbling and the cheese is completely melted. We tore up some sliced fresh mozzarella and threw it on at the end for a little bit more cheese flavor! We had some in the fridge that we needed to use! Enjoy!

Tips

  • Make sure you spread tomato sauce across the bottom of the pan before placing the first layer of ravioli to keep them from sticking.
  • One of the reasons we love this recipe is because it’s vegetarian. If you wanted to include meat, you could leave out the mushrooms and replace them with chicken or steak strips. Just be sure to adjust your baking time accordingly if you do.
  • Alternatively, if you wanted to make this recipe vegan, you can swap out the ricotta for a vegan ricotta like this recipe.
  • Feel free to experiment with this and use different types of ravioli. Ours was stuffed with spinach and ricotta, so it fit well into this recipe. Others that would go well are butternut squash or four cheese.

Looking for other family dinner ideas? Try these black bean enchiladas! They are also vegetarian and use the same 9×13 pan.

FAQS

Do I need to boil the ravioli before baking?

No, you do not need to boil the ravioli beforehand. The ravioli will get fully cooked in the oven while baking. Our ravioli was refrigerator and not frozen, but even if you were using frozen ravioli, you still would not need to boil it before.

Do I need to saute the mushrooms, onions, and spinach before baking?

You don’t HAVE to cook them, but I prefer this dish with them cooked – especially the onions. When you cook onions, they absorb the flavor of the mushrooms, garlic, and spinach. If you place them directly into the dish uncooked, the onions will likely still be crunchy, and I rather them soft. It isn’t as important to saute the mushrooms and spinach, but I still prefer it this way.

Can I use any type of ravioli?

Yes! Absolutely. I even courage you to try something different. I’m always a fan of using whatever we have in the kitchen, so if you have another kind of ravioli on hand, go for it! The next time I make this I’ll use butternut squash ravioli since I think it would make a delicious lasagna!

Can I swap out the mushrooms and spinach?

Yes! Feel free to use other veggies like broccoli, cauliflower, or zucchini. I think all of them would taste great. I always love making dishes that get my kids to eat their vegetables, and they especially love this ravioli lasagna.

Storing and Reheating

This ravioli lasagna tastes just as good reheated as it does the day you make it! We always cook extra for lunch or dinner the next day – sometimes we even make two pans!

  • If you plan to eat them for lunch or dinner the next day, I would just keep them in the original pan you baked them in. Cover the pan with either plastic wrap or aluminum foil and store in the refrigerator.
  • You can also freeze it for up to 90 days if you would like! If freezing, I would remove the ravioli lasagna from the baking pan and place it into and freezer safe container. It might get messy, but I use my porcelain baking pan almost everyday, so I can’t afford to freeze it!
  • To reheat from the fridge, I usually just microwave them for about 2 minutes. This gets them nice and hot! I have also placed them back into the oven for about 15 minutes at 350 degrees.
  • To reheat from frozen, you should place them back into the oven, and cook for 25 minutes at 350 degrees until the cheese is melted and sauce is bubbling.
Mollie's Ravioli Lasagna

Mollie’s Ravioli Lasagna

Recipe by Hailee
4.9 from 9 votes

This ravioli lasagna is such an easy and delicious dinner that you can whip up for the family quickly!

Course: MainCuisine: Italian
Servings

6

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

300

kcal

Ingredients

  • 1 small 1 onion, chopped

  • 3 cloves 3 garlic, chopped

  • 2 tbsp 2 butter

  • 1/8 cup 1/8 half and half

  • 1 1 and 1/2 cup portobello mushrooms, chopped

  • 2 cup 2 spinach, chopped

  • 2 cans 2 tomato sauce

  • 1 bag 1 “family size” spinach + ricotta ravioli

  • 8 oz 8 ricotta cheese

  • 1 tsp 1 dried basil

  • 1 tsp 1 italian seasoning

  • 2 2 tomatoes, sliced

  • 4 oz 4 shredded mozzarella

Directions

  • First, preheat the oven to 375 degrees.
  • Prepare the filling by sauteing the butter, garlic, and onions until the onions are soft.
  • Then add your chopped mushrooms and spinach and a splash of half and half to the mix. Cover over medium heat until the spinach wilts. Set aside for now.
  • Line a 9×13 pan with a thin layer of tomato sauce.
  • Create a single layer of ravioli on the sauce. The we bag we used had 30 ravioli in it, so each layer had 15, but this may change based on how many layer you want, how many ravioli you have, and how big your pan is!
  • Spread the ricotta cheese over the ravioli, then add the filling over the ricotta.
  • Cover with tomato sauce then place your second layer of ravioli.
  • Cover the second layer of ravioli with more tomato sauce and the shredded mozzarella cheese.
  • Top with the sliced tomato and uncooked mushrooms.
  • Bake 25-30 minutes or until the sauce is bubbling and the cheese is completely melted. Enjoy!

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 4
  • Calories: 250kcal
  • Fat: 10g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 4g
  • Cholesterol: 50mg
  • Sodium: 300mg
  • Potassium: 400mg
  • Carbohydrates: 30g
  • Fiber: 5g
  • Sugar: 10g
  • Protein: 20g
  • Vitamin A: 500IU
  • Vitamin C: 30mg
  • Calcium: 200mg
  • Iron: 3mg

About Us


We are happy to share our collection of “Old Fashioned Cravings” with you! This is our collection of family recipes that we have to collected, modified and created over the years. Our favorite meals are comfort foods tweaked to be a little bit healthier! We hope you enjoy the content and we would love to hear your favorites and suggestions!

4.9 from 9 votes