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Spinach Ravioli Lasagna Recipe: Creamy Baked Pasta Dinner for Family Nights - Comforting, Easy, and Satisfying

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients
  

  • 2 pounds (32 oz) refrigerated or frozen cheese ravioli (spinach or four-cheese both work)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 10 ounces fresh baby spinach (or 1 package frozen spinach, thawed and well-drained)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for a little warmth)
  • 2 cups marinara sauce (store-bought or homemade)
  • 1 1/2 cups heavy cream
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth or vegetable broth
  • 1 cup grated Parmesan cheese, divided
  • 3 cups shredded low-moisture mozzarella
  • 1 teaspoon Italian seasoning
  • Fresh basil or parsley, chopped, for garnish (optional)

Instructions
 

  • Prep the oven and pan: Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
  • Cook the spinach: In a large skillet, warm the olive oil over medium heat. Add the garlic and cook 30 seconds until fragrant. Add the spinach with a pinch of salt and pepper. Sauté just until wilted, 2–3 minutes. If using frozen spinach, squeeze it very dry before stirring it in to warm.
  • Make the creamy sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook 1 minute. Slowly whisk in the broth until smooth, then add the cream. Simmer 2–3 minutes until slightly thickened. Stir in 3/4 cup Parmesan, Italian seasoning, a pinch of salt, and black pepper. Taste and adjust seasoning.
  • Warm the marinara: In a small bowl or saucepan, gently warm the marinara so it spreads easily. This helps everything bake evenly.
  • Layer 1: Spoon a thin layer of marinara into the baking dish. Add a single layer of ravioli (no need to boil first). Top with a handful of sautéed spinach, a ladle of creamy sauce, and a sprinkle of mozzarella.
  • Layer 2: Repeat with marinara, ravioli, spinach, creamy sauce, and mozzarella. Continue layering until you run out, finishing with creamy sauce and a generous blanket of mozzarella.
  • Top and season: Sprinkle remaining 1/4 cup Parmesan over the top. Add red pepper flakes if using. A light drizzle of olive oil helps browning.
  • Bake: Cover the dish loosely with foil (tent so cheese doesn’t stick). Bake 20 minutes. Remove foil and bake another 15–20 minutes, until bubbly and golden at the edges.
  • Rest and garnish: Let the lasagna rest 10 minutes to set. Sprinkle with chopped basil or parsley before serving.
  • Serve: Pair with a simple salad and crusty bread. A squeeze of lemon over the salad balances the richness nicely.