Vegetable Ravioli Lasagna Bake (Printer-Friendly)

Cheese ravioli, vegetables, and savory sauce layered for a hearty, satisfying meatless meal everyone will love.

# What You’ll Need to Cook:

→ Dairy

01 - 400 g ricotta cheese
02 - 50 g grated Parmesan cheese
03 - 300 g shredded mozzarella cheese
04 - 1 large egg

→ Vegetables

05 - 1 medium yellow onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 medium yellow summer squash, diced
08 - 200 g baby bella mushrooms, sliced
09 - 150 g fresh baby spinach
10 - 2 tbsp minced fresh parsley, to garnish

→ Pasta & Staples

11 - 700 g frozen cheese ravioli
12 - 700 ml RAGÚ Simply Roasted Garlic Pasta Sauce
13 - 2 tbsp olive oil

→ Seasoning

14 - 2 tsp salt, divided
15 - 2 tsp ground black pepper, divided

# Steps to Prepare:

01 - Preheat oven to 175°C. Grease a 33 × 23 cm baking dish with non-stick spray. In a medium bowl, combine ricotta cheese, egg, grated Parmesan, 1 teaspoon salt, and 1 teaspoon black pepper. Stir until evenly mixed and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Sauté chopped onion for 5 minutes until softened. Add minced garlic and cook for 1 minute. Add diced summer squash, sliced mushrooms, and baby spinach. Cook, stirring frequently, until spinach is wilted and squash is tender, about 10 minutes.
03 - Drain any excess liquid from skillet thoroughly. Season vegetables with 1 teaspoon salt and 1 teaspoon black pepper.
04 - Pour 240 ml (1 cup) RAGÚ Simply Roasted Garlic Pasta Sauce into the skillet with cooked vegetables, stirring to combine. Remove from heat.
05 - Spread 240 ml (1 cup) RAGÚ Simply Roasted Garlic Pasta Sauce evenly over the base of the prepared baking dish.
06 - Add a single layer of frozen cheese ravioli over the sauce. Spread half of the ricotta mixture evenly over the ravioli. Top with one-third of the vegetable and sauce mixture. Repeat assembly—ravioli, ricotta mixture, vegetable blend—twice more, finishing with vegetable mixture and a final layer of sauce.
07 - Sprinkle shredded mozzarella cheese evenly over the top. Cover dish tightly with aluminum foil and bake for 45 minutes.
08 - Remove foil and bake for an additional 10 minutes to melt and lightly brown the cheese. For extra browning, broil for 2–3 minutes if desired.
09 - Remove from oven and let rest for 10 minutes. Sprinkle with minced parsley before slicing and serving.

# Extra Cooking Tips:

01 - Allow the lasagna to rest before slicing, as this aids in setting the layers and enhances ease of serving.
02 - Drain excess liquid thoroughly from cooked vegetables to prevent a soggy final result.
03 - Prepare up to baking step and refrigerate, covered, for meal prep or make-ahead convenience.

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