Ravioli & Spinach Lasagna

With a little help from our Armanino Beef Ravioli, you can have a hearty, bubbling lasagna in no time. You even get bonus points for bringing fiber-rich spinach into the mix.


  • 15 oz ricotta cheese
  • 8 oz frozen spinach, thawed and squeezed of excess liquid
  • 1 teaspoon chopped garlic
  • ⅛ teaspoon salt
  • ⅛ teaspoon crushed red pepper
  • 1 ½ cups prepared marinara or spaghetti sauce
  • 1 lb Armanino Beef Ravioli, thawed
  • ¼ cup Armanino Grated Parmesan Cheese


  1. Preheat oven to 375°F. Mix ricotta, spinach, garlic, salt and red pepper in large bowl until combined.
  2. Spoon about ½ cup marinara sauce in 8×8-inch baking pan, or enough to cover bottom of pan. Arrange 12 thawed ravioli in an even layer on top of sauce. Spread half the ricotta mixture over ravioli. Repeat layers of sauce, ravioli and ricotta mixture. Spoon remaining sauce on top of lasagna. Cover with foil.
  3. Bake 40 minutes. Uncover and sprinkle with Parmesan. Bake an additional 5 min. or until lightly browned.

Chef’s Tips

No need to boil noodles for this hearty casserole. Beef ravioli makes everything easy with pasta and meat in one tidy package. Use your favorite jarred or homemade tomato sauce for an easy-to-assemble meal.

6 servings
Prep Time
15 minutes
Cook Time
45 minutes

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