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
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.
SPINACH LASAGNA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the EVOO in a saucepot and add the butter. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and crush them up a bit. Add the passata, a fat handful of torn basil leaves, the onion and some salt and pepper. Bring to a simmer and simmer for 40 to 45 minutes. Remove the onion and set the sauce aside.
- Separate the spinach while adding it to a mixing bowl. Add half of the mozzarella, the ricotta, 1 1/2 cups of the Parmigiano-Reggiano and the eggs yolks and mix to combine. Season with grated nutmeg, salt and pepper.
- Layer a little sauce into a lasagna pan and top with three flat lasagna sheets or four curly. Top with a little more sauce, and then half of the spinach and cheese mixture. Repeat with another layer, and end on top with lasagna sheets. Top with some sauce and the remaining mozzarella and Parmigiano-Reggiano.
- The lasagna can be stored before or after baking for a make-ahead meal, or baked to serve immediately. When baking the first time, bake at 375 degrees F, uncovered, from room temperature until cooked through and brown and bubbling on top, 60 to 70 minutes. If reheating, bake at 375 degrees F, covered, for 40 to 45 minutes.
- Let the lasagna rest 20 minutes before cutting. Serve with extra sauce on the side.
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
WEEKNIGHT RAVIOLI LASAGNA
My husband and I love lasagna, but it's time-consuming to build and we always end up with too much. Using frozen ravioli solves everything. -Pamela Nicholson, Festus, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a small saucepan, heat sauce 5-7 minutes over medium heat or just until simmering, stirring occasionally., Spread 1/2 cup sauce into a greased 11x7-in. baking dish. Layer with half the ravioli, 1-1/2 cups spinach, 1/2 cup cheese and half the remaining sauce; repeat layers. Sprinkle with remaining cheese., Bake, uncovered, 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 344 calories, Fat 10g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 850mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
SPINACH AND RAVIOLI LASAGNA RECIPE - (4.2/5)
Provided by GratefulSea
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 1/3 of sauce mixture (about 1/2 cup) into baking dish. Top with 1/2 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.
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.
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
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 oval flameproof casserole or a rectangular flameproof 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 grated provolone or 4 cheese blend. Brown cheese 8 inches from broiler, 5 minutes.
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 VEGETABLE LASAGNA - SPINACH, ARTICHOKE, ASPARAGUS - YUM!
I saw Rachael Ray make this on TV. I made it the other night. It is fantastic! I easily cut the recipe in half.
Provided by Aggiezoey
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- NOTE - orginal recipe did not give ounce measurements for the spinach or the artichokes - I assume sizes may vary by brand. Orginal recipe just says 2 packages of frozen spinach - she used the small box size on tv. Original recipe stated 2 cans of artichokes. Zaar won't let you put in packages or cans without giving an ounces amount.
- 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 and 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. (NOTE -- I didn't not use the full amount of artichokes - since, I cut the recipe in half, I was only using one can of artichokes, but it seemed like a lot so I used about half the can. So use your own judgement when adding the artichokes.).
- 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.
- 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 oval casserole or a 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. NOTE - this is the part of the recipe that didn't work for me. By the time I assembled the ingredients, they were cold so I ended up having to bake the dish in a 400 degree oven for 15 minutes or so.
- This was supposed to be a 30 minute meal, but I think it took longer. Maybe after I've made it a few times, it would only take 30 -- either way it was still an easy recipe to make.
- I think this could be easily made ahead and reheated or frozen. I haven't tried freezing it yet, but it is yummy the next day.
Nutrition Facts : Calories 608.5, Fat 43.6, SaturatedFat 23.9, Cholesterol 101.2, Sodium 1014.8, Carbohydrate 28.5, Fiber 12.2, Sugar 4.2, Protein 33.7
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.
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#60-minutes-or-less #time-to-make #main-ingredient #preparation #pasta #pasta-rice-and-grains #ravioli-tortellini
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