Vegetable Ravioli Lasagna Bake

This Vegetable Ravioli Lasagna is my favorite quick-fix answer to craving classic lasagna flavor even on a busy weeknight. You get the coziness of cheesy pasta layers and robust tomato sauce without boiling noodles or spending all afternoon in the kitchen. Loaded with sautéed vegetables and plenty of gooey cheese, it is always a hit for family dinners and helps me get extra veggies into my kids.

Ingredients

• RAGU Simply Roasted Garlic Pasta Sauce: rich roasted garlic flavor and made with California tomatoes look for jars with no added sugar for an extra wholesome touch
• Ricotta cheese: essential for creamy layers choose a good quality full fat ricotta for the best texture
• Egg: helps bind the ricotta mixture and make layers sliceable use the freshest eggs you can find
• Parmesan cheese: provides a salty nutty finish always grate fresh for the most flavor
• Salt and pepper: to bring out all the flavors I like flaky kosher salt and freshly cracked pepper
• Olive oil: gives richness and helps sauté the veggies choose a fruity extra virgin olive oil
• Yellow onion: sweetens and enhances the vegetable filling look for onions with dry papery skins
• Garlic: deepens the flavor fresh cloves are best for maximum garlicky punch
• Yellow summer squash: adds bright color and mild sweetness pick firm unblemished squash
• Baby bella mushrooms: create savory umami taste find mushrooms with dry firm caps
• Fresh baby spinach: quick wilting and adds a green boost look for spinach with crisp leaves
• Frozen cheese ravioli: forms the lasagna layers plus extra cheese always check ingredient labels for best quality filling
• Mozzarella cheese: melts golden and bubbly over the top buy a block to shred yourself for ultimate meltiness
• Parsley: a fresh sprinkle at the end for color and a clean finish always choose flat leaf for best flavor

Step-by-Step Instructions

Prepare the Filling:

In a medium bowl thoroughly mix ricotta cheese fresh egg parmesan cheese salt and pepper until smooth and creamy This mixture will add creaminess and help hold the layers together

Sauté the Vegetables:

Heat olive oil in a large skillet over medium high Once shimmering add diced onion and cook slowly for about five minutes until translucent and just barely golden Next stir in minced garlic and cook until fragrant about one minute Add chopped summer squash sliced mushrooms and fresh spinach Cook stirring frequently until spinach wilts and squash is soft about ten minutes

Drain and Season:

Thoroughly drain any excess liquid from the cooked vegetables or your lasagna will turn out watery Season the mixture generously with more salt and pepper to really make the veggies sing

Add the Sauce:

Stir one cup of roasted garlic pasta sauce into the cooked vegetables off heat to coat everything in flavor This also cools the veggies slightly and preps them for layering

Assemble the Layers:

Spread a cup of pasta sauce evenly over the bottom of a sprayed baking dish Top with a single layer of frozen cheese ravioli spoon on half of the ricotta mixture then a third of the sautéed veggies Repeat these layers two more times ending with a final spread of sauce over the top

Top with Cheese:

Sprinkle shredded mozzarella generously across the surface making sure to cover all corners for maximum golden bubbly coverage

Bake Until Bubbly:

Cover tightly with foil and bake at three hundred fifty degrees for forty five minutes Remove foil and continue baking for ten minutes to melt and brown the cheese For extra crispy top broil two to three minutes at the end

Rest and Serve:

Let the lasagna sit out of the oven at least ten minutes before serving This helps the layers set up and keeps your mouth from getting burned Sprinkle with chopped parsley before slicing and serving

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My kids love picking out fresh veggies for this recipe especially when we visit a nearby farm It makes the whole dinner feel extra special and helps even the pickiest eaters get excited about their food

Storage Tips

This lasagna keeps beautifully in the fridge for up to four days Store leftovers in a tightly covered dish and reheat portions in the microwave or oven For longer storage you can freeze baked slices wrapped tightly in foil Thaw overnight in the fridge and reheat as usual

Ingredient Substitutions

You can swap in spinach ravioli or even mushroom ravioli for an extra veg boost Zucchini or eggplant make a great stand in for summer squash Use kale or even swiss chard instead of spinach and feel free to change up the sauce flavor based on your favorite pantry jar

Serving Suggestions

Serve with a crisp green salad and a slice of garlic bread for a true comfort food dinner I like to top each serving with extra parmesan and a drizzle of olive oil Roasted broccoli or asparagus also pairs well with these cheesy rich flavors

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Cultural Context

Lasagna is a beloved classic in Italian American kitchens but ravioli lasagna is a clever shortcut developed in busy home kitchens across the US The cheese ravioli stand in for both pasta sheets and one cheesy layer making real lasagna flavors achievable even on a tight schedule

Frequently Asked Questions

→ What vegetables work well in this lasagna?

Summer squash, mushrooms, spinach, and onions are ideal, but you can also use zucchini, corn, eggplant, or kale depending on season and taste preferences.

→ Do I need to cook the ravioli before baking?

No pre-boiling is needed! Frozen cheese ravioli are layered directly into the baking dish and cook to perfection in the oven.

→ Can this dish be made ahead?

Absolutely. Assemble in advance, cover and refrigerate, then bake when ready to serve as instructed for a fresh, bubbly result.

→ How do I prevent watery lasagna?

Be sure to drain excess liquid from cooked vegetables before layering. This step is key to achieving a cohesive, non-soggy result.

→ What sauce works best for the layers?

A roasted garlic tomato sauce gives rich flavor, but any preferred red pasta sauce can be used for flexibility and convenience.