Fresh Spinach Ravioli Lasagna

5 from 1 vote

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This beautiful, family-pleasing and substantial baked pasta dish is great any time of the year.

Fresh Spinach Ravioli Lasagna

Ravioli Casserole Made with Fresh Pasta

Cooking with fresh pasta is a nice change of pace, and feels special.  You can certainly make your own pasta if you are feeling ambitious and energetic.  I have made my own pasta, but it’s not exactly a regular thing these days.  When I was about 12, I got a hand cranked pasta maker for my birthday and went through a few years of making homemade pasta with somewhat weird frequency, and draping it to dry all over the house, on the backs of chairs, on coat hangers.

Fresh Spinach Ravioli Lasagna in a baking dish and on small plates.

It’s ok, you can say it, I was a slightly weird child.

But more often than not, I’ll happily buy my fresh pasta, unless it is a chance to wrangle the kids into a weekend project.   There have been occasions like this, usually with my friend Chris, and there was one memorable homemade ravioli night – a meal which took about 6 hours to make, and about 20 minutes to eat, making Thanksgiving dinner look like an excellent ROI in relation.

Spatula serving Fresh Spinach Ravioli Lasagna.

Fresh Ravioli Casserole

Anyway, whether it’s filled pasta like ravioli or tortellini, or plain pasta like fettuccini or angel hair, fresh pasta is a lovely treat.   The texture is different from fresh, and these days there are lots to choose from, different flavored pastas (with herbs or tomatoes and such), and also lots of very cool pastas stuffed with interesting fillings.  You could make this with pretty much any ravioli you like, from cheese to mushroom to anything you like.  

Fresh Spinach Ravioli Lasagna: This beautiful, family-pleasing and substantial baked pasta dish is great any time of the year.

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Another thing that I like to do to shake things up a little from bite to bite is to use two different kinds of ravioli.  This can give you added visual appeal (one spinach and one plain pasta ravioli for instance), and also if you mix and match different fillings you can variety as you eat, which is such an easy way to liven up a casserole.

Fork with Fresh Spinach Ravioli Lasagna.

You can make this in a traditional square lasagna pan, or on an oval or round pan, since you definitely don’t need to cut it into squares to serve.   

How to Assemble Fresh Spinach Ravioli Lasagna  

Spoon just enough creamy spinach sauce in the bottom of a lasagna dish to lightly coat it. 

Woman using a spoon to spread creamy spinach sauce on the bottom of a lasagna dish.

Top with half of the ravioli.

Ravioli in a red lasagna dish.

Then top the pasta with a layer of half of the ricotta mixture.  

Wooden spoon placing ricotta mixture on a pan of ravioli.

Spoon over half of the remaining creamy spinach sauce.

Spoon spreading creamy spinach mixture over a pan of ravioli.

Then sprinkle over half of the Parmesan.  

Parmesan sprinkling over a pan with ravioli and sauce.

Repeat these layers.  

Woman sprinkling Parmesan on top of a ravioli lasagna mixture in a dish.

Place in the oven and bake for about 15 minutes until everything browns and bubbles. Run the lasagna under the broiler for a final minute to brown the top if desired.

What to Serve with Fresh Spinach Ravioli Lasagna:

Ladle in a pan of Fresh Spinach Ravioli Lasagna.

Other Baked Pasta Recipes:

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5 from 1 vote

Fresh Spinach Ravioli Lasagna

This beautiful, family-pleasing and substantial baked pasta dish is great any time of the year.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 6 People
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Ingredients 

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups roughly chopped fresh spinach (1 5-ounce clamshell)
  • 3 cups whole milk
  • Freshly grated nutmeg to taste (optional)
  • Kosher salt and freshly ground pepper
  • ¾ cup grated Parmesan cheese , divided
  • 1 (15 ounce) container ricotta cheese (about 1 3/4 cup)
  • 1 teaspoon fresh lemon zest
  • 3 (8-ounce) packages Spinach, Cheese or other filled fresh ravioli

Instructions 

  • Preheat the oven to 375°F. Spray a 9×9-inch square pan, or another 1 1/2 to 2-quart baking dish, with nonstick cooking spray.
  • Bring a large pot of water to a boil for pasta.
  • In a large deep saucepan, melt the butter over medium heat. Stir in the flour and cook for one minute until the mixture turns golden, smooshing any floury clumps as you stir. Add the spinach and cook until barely wilted, about 1 minute, stirring frequently. Gradually stir in the milk, and bring the mixture to a simmer. Allow to simmer for a minute or two, stirring occasionally, until thickened. Season with the nutmeg, if desired, and salt and pepper. Stir in 1/2 cup Parmesan.
  • Meanwhile, combine the ricotta cheese and lemon zest in a small bowl, seasoning with salt and pepper.
  • When the water comes to a boil, season with salt, let it return to a boil, and cook the pasta according to package directions, stopping just before it becomes completely cooked.
  • Spoon just enough creamy spinach sauce in the bottom of a lasagna dish to lightly coat it. Top with half of the ravioli, then top the pasta with a layer of half of the ricotta mixture, dolloping it in heaping teaspoonfuls. Spoon over half of the remaining creamy spinach sauce , then sprinkle over half of the Parmesan. Repeat these layers.
  • Place in the oven and bake for about 15 minutes until everything browns and bubbles. Run the lasagna under the broiler for a final minute to brown the top if desired.

Nutrition

Calories: 727kcal, Carbohydrates: 64g, Protein: 35g, Fat: 36g, Saturated Fat: 18g, Trans Fat: 1g, Cholesterol: 138mg, Sodium: 1095mg, Potassium: 331mg, Fiber: 4g, Sugar: 9g, Vitamin A: 2161IU, Vitamin C: 5mg, Calcium: 447mg, Iron: 14mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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1 Comment

  1. elizabeth says:

    so perfect for the cool weather when you want a real comfort dish