Who could use a dinner idea that’s easy (like super easy), hearty, and delicious? How about the easiest lasagna recipe in the world?
Can I just start by saying this: frozen ravioli is a freezer must-have. It’s not like you can make that many meals with frozen ravioli, but it does make a pretty awesome weeknight lasagna. We’ve done a few variations over the years, but a good, marinara-sauced Ravioli Lasagna seems to be the favorite. And really, this is just baked ravioli, but saying lasagna makes it feel a little fancier, right? And it has all the basic components of lasagna — layers of noodles, sauce, and cheese. See? Lasagna it is. :)
It’s totally up to you which ravioli to use. I prefer to buy a basic ricotta ravioli and then gussy up the sauce when I want a variation. The recipe below is a sort of creamy Florentine-style sauce — frozen spinach (another time saver!) plus heavy cream and a good-quality bottled marinara. (Or you could make your own!) The addition of cream is the most recent change I’ve made to our tried-and-true recipe. It just sort of ups the flavor and decadent feel of the whole dish.
The ravioli doesn’t need to be cooked before making the casserole. It just goes straight into the baking dish from the freezer. We usually keep this meatless and sometimes I add mushrooms too. It really is as simple as opening a few packages and putting the pan in the oven.
While this is a quick and easy dinner to make on a weeknight, it’s also great to serve when you’ve got a crowd to feed. Simply double or triple the recipe as needed. Also, can I tell you that this is a great meal to take to a neighbor or friend? A friend with a newborn baby or who has a sick child or spouse. Or one who has had one of those weeks and could use a yummy dinner and a reminder that you’re thinking of them.
Creamy Spinach Ravioli Lasagna
2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
16 ounces frozen spinach
Salt and pepper, to taste
28 ounce jar marinara sauce
8 ounces heavy cream
2 pounds frozen ravioli, your favorite flavor, unthawed*
16 ounces shredded mozzarella
1 cup shredded or grated Parmesan
For serving: green salad
1. Preheat oven to 400° F. Lightly grease a large baking dish, such as a 9- by 13-inch pan.
2. In a large skillet, heat olive oil over medium-high heat until shimmering. Add the diced onion. Cook, stirring occasionally, until onion begins to soften, about 3-5 minutes. Add the garlic and cook for another 30-60 seconds. Add the frozen spinach to the pan. Cook for another 3-5 minutes, stirring occasionally. Season with a little salt and pepper.
3. Add the heavy cream to the spinach and stir well. Bring to a simmer and cook for a few minutes, then add the marinara sauce. Add more salt and pepper, if needed. Remove from heat.
4. Spread about 1/2 to 3/4 cup of the sauce on the bottom of the baking dish. Place an even layer of the frozen ravioli over the sauce. Pour one third of the remaining sauce over the ravioli layer, followed by 1/4 of the shredded mozzarella and 1/4 cup shredded Parmesan.
5. Repeat the process two more times with the remaining ravioli, sauce, and cheese.
6. Cover with foil and bake for 30-40 minutes. Turn heat up to 425°F and remove foil from pan. Continue baking for an additional 10-15 minutes, or until the top is golden brown and bubbly. Remove from oven and let stand, covered, for an additional 10 minutes before serving.
7. Serve warm with a green salad on the side.
Yield 6-8 servings.
– You can also use fresh ravioli. Cooking time will be about 15-20 minutes less.
– This recipe is meatless, but you could add 1 pound of cooked ground beef, turkey, or sausage to the sauce for a heartier casserole. Or you could use raviolis stuffed with meat as well.
This recipe is especially good because it’s so doable. It’s basically assembling ingredients in a casserole dish! Barely any prep at all. I feel like this could become a solid family reunion recipe — a great way to feed a bunch of people fast. It really is the easiest lasagna recipe ever.
Created by Lindsey Rose Johnson for Design Mom.