Ravioli Lasagna

Ravioli Lasagna


"This entree is a classic Italian favorite."
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1 h 10 m servings 414 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 821 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Grease two 8 x 4-inch loaf dishes.
  2. 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.
  3. Cover remaining dish with foil. Bake for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving.
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  • TO BAKE FROZEN LASAGNA: Place dish in refrigerator overnight. Preheat oven to 375 degrees F. Remove foil and plastic wrap; recover with foil. Bake for 1 hour or until heated through. Let stand for 10 minutes before serving.



This was good but if i did it again, I'll probably leave out the spinach (and I love spinach!). Everything else was great, though.