Ravioli Lasagne

Ravioli Lasagne

For a twist on the traditional version, try this unbelievably easy lasagne recipe. Layers of ravioli, sauce and mozzarella will be on the table in just 30 minutes.


  • 1 tbs olive oil cooking spray
  • 630g pkt mushroom & ricotta ravioli
  • 2 jars tomato pasta sauce
  • 1 1/2 cups shredded mozzarella
  • 1/2 bunch basil, leaves picked and torn (plus extra to serve)
  • 60g pkt baby spinach leaves
View Method Ravioli Lasagne


  1. Preheat oven to 220°C/200°C fan-forced. Spray a 20 x 26cm (6cm deep) baking dish with oil. Cook ravioli in a saucepan of boiling, salted water according to packet instructions. Drain.
  2. Pour 1/2 cup sauce over base of dish. Place one-third of the ravioli in a single layer over sauce. Top with one-third each of the sauce, cheese and basil, and half the spinach. Repeat with ravioli, sauce, cheese, basil and remaining spinach. Top with remaining ravioli, sauce and cheese.
  3. Bake, uncovered, for 20 minutes or until golden and tender. Season with pepper and serve scattered with extra basil.
View Ingredients Ravioli Lasagne
View Method Ravioli Lasagne
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