Vegetable Ravioli Lasagna

Looking for an amazing vegetarian dinner idea for meatless Monday? This delicious Vegetable Ravioli Lasagna recipe is easy to make and is family approved! 

Don’t forget to check out some of our other vegetarian dinner recipes ideas: Vegetable Enchiladas and Creamy Roasted Mushroom Soup!

This recipe and post were created as part of a paid partnership with RAGÚ® Pasta Sauces! 

Table of Contents

• Delicious Vegetable Ravioli Lasagna
• How to encourage kids to eat more vegetables!
• What does Ravioli Lasagna taste like?
• INGREDIENTS FOR VEGETABLE LASAGNA RAVIOLI
• RAGÚ Simply Roasted Garlic Sauce
• HOW TO MAKE VEGETABLE RAVIOLI LASAGNA
• TIPS FOR THE BEST VEGETABLE RAVIOLI LASAGNA
• CAN YOU MAKE THIS RECIPE AHEAD OF TIME AND BAKE IT LATER?
• Get the Recipe

Delicious Vegetable Ravioli Lasagna

Everyone loves the taste of lasagna, right? It’s that classic comfort food that reminds you of sitting at your mom’s feet as a kid and just watching her cook and add in all the layers. There’s something magical about a homemade lasagna recipe that soothes the soul. I often find myself craving the delicious flavors of lasagna but don’t have time to make it from scratch. That’s where Ravioli Lasagna comes in!

This recipe is quick and easy to make since you don’t have to boil the pasta. It’s also vegetarian and kid approved! Picky eaters won’t even know notice the vegetables if you don’t tell them, since this recipe smothers veggies in RAGÚ Simply™ Roasted Garlic Pasta Sauce, my family’s go-to red sauce! This garlicky red sauce makes so many easy and flavorful weeknight dinners. With California-grown tomatoes, 100% olive oil and no added sugar, I feel great about serving it up every chance I get.

Even though this recipe is meat free, it’s still very hearty and satisfying. Using fresh summer vegetables in this recipe gives it such bright and simple flavors that will also fill you up!

How to encourage kids to eat more vegetables!

If you’re lucky enough to have a garden and grow your own veggies, pile ’em on in this recipe! Freshly picked veggies from the garden add a whole new element of taste, and the kids will LOVE helping to cook with what they pick themselves!

We don’t have a good place in our yard for a home garden, so instead we visit a local you-pick farm once a week and it really helps the kids want to eat more vegetables.

It makes such a difference to our kids to be involved, from picking the produce to helping with meal prep. Cooking simple meals as a family is a great activity to engage kids and teach them basic kitchen skills. Plus, you can make it a fun learning moment by having your kiddos use math to double or halve the recipe.

What does Ravioli Lasagna taste like?

Ravioli Lasagna is incredibly similar to the flavor of traditional lasagna. I use store-bought, frozen cheese ravioli, which are little pockets of pasta filled with different kinds of cheese, usually ricotta. I love using them in lasagna because they’re soft and have the perfect consistency and pasta-to-cheese-filling ratio. Plus, they’re very easy to cook.

The frozen aisle at the grocery store has plenty of ravioli options, so you can pick from a wide variety of different types of cheese filling. If you want, you can also use spinach ravioli for an added vegetable bonus!

INGREDIENTS FOR VEGETABLE LASAGNA RAVIOLI

Most of the ingredients in this recipe are pantry/kitchen staples, like RAGÚ Simply Roasted Garlic Pasta Sauce. The rest are fresh ingredients that you can grab at the grocery store, farmers market, grow yourself or even pick yourself at a local farm like we did. 

• RAGÚ Simply Roasted Garlic Pasta Sauce 
• Ricotta cheese 
• Egg 
• Parmesan cheese 
• Salt 
• Pepper 
• Olive oil 
• Yellow  Onion 
• Garlic 
• Yellow Summer Squash 
• Baby Bella Mushrooms 
• Fresh Baby Spinach 
• Frozen Cheese Ravioli 
• Mozzarella Cheese 
• Parsley 

Quite a good list, right? You can add in more veggies if you want or swap out vegetables for what you have on hand. Here are a few more vegetable options we have used and loved:

• Corn
• Zucchini
• Eggplant 
• Kale

HOW TO MAKE VEGETABLE RAVIOLI LASAGNA

1. Preheat oven to 350°F. Spray a 13×9” baking dish with non-stick spray. Set aside. In a medium-sized bowl, combine ricotta cheese, egg, Parmesan cheese, 1 teaspoon salt and 1 teaspoon pepper. Set aside.

2. Heat a large skillet over medium-high heat and add the olive oil. Add the onion and sauté for five minutes, until onion softens. Add garlic, sauté for one minute. Then add summer squash, mushrooms and spinach. Cook, stirring often, until the spinach is fully wilted and the summer squash has softened, about ten minutes.

3. Drain any excess liquid from the pan (sometimes summer squash will have a lot of liquid that it releases when cooking) and season with 1 teaspoon salt and 1 teaspoon pepper.

4. Add 1 cup RAGÚ Simply Roasted Garlic Pasta Sauce to the skillet and remove from heat. Set aside. 

5. Spoon 1 cup RAGÚ Simply Roasted Garlic Pasta Sauce into the bottom of the prepared baking dish and spread evenly across the bottom.

6. Top with a single layer of frozen ravioli, ½ of the ricotta mixture, and 1/3 of the vegetable mixture from the skillet. Repeat the layers two times, ending with a final layer of RAGÚ Simply Roasted Garlic Pasta Sauce on top.

7. Sprinkle shredded mozzarella cheese over the top layer. Cover the baking dish tightly with foil and bake for 45 minutes. Remove foil cover and bake for ten minutes more. If you like your cheese to be browned a little, you can also put the Ravioli Lasagna under the broiler for two to three minutes at the end to crisp up the cheese.

8. Remove from the oven and sprinkle with minced parsley to garnish, if desired. Let rest for ten minutes before cutting and serving. Enjoy!

TIPS FOR THE BEST VEGETABLE RAVIOLI LASAGNA

While this recipe is super simple to make, there are a couple of pointers to keep in mind:  

• Don’t burn your mouth. Let it cool completely before serving it. The layers of this lasagna recipe will really hold in the heat, which can be a challenge for little kids who can’t wait (and super– hungry adults)! Giving it that ten–minute resting period after pulling it from the oven is important. It also helps all the lasagna layers set a little and become easier to serve.
• Get rid of the excess liquid. Make certain to drain all the liquid during that step in the cooking process. Be thorough with this or you’ll end up with soggy lasagna, and no one wants that! 
• Use RAGÚ Simply Red Pasta Sauce. I recommend RAGÚ Simply Roasted Garlic Pasta Sauce because I love roasted garlic! However, if you are having trouble finding it in today’s crazy grocery–store world, any RAGÚ Red Pasta Sauce can be used in its place for the same amazing flavor from California-grown tomatoes!   

CAN YOU MAKE THIS RECIPE AHEAD OF TIME AND BAKE IT LATER?

Of course. This ravioli lasagna recipe is great for meal prep. Just follow the recipe up to the point of putting it in the oven, but instead, just cover it with foil and place it in the fridge. Then, when you’re ready to bake, just cook it normally per the instructions. 

This is a super–simple ravioli–lasagna recipe that results in huge flavor. It’s an easy and delicious weeknight meal, and makes plenty of servings, so it can be stored (covered in the fridge) and enjoyed as leftovers. Plus, it’s a wonderful way to get a few more vegetables into kids! 

Leave me a comment or review below letting me know how this recipe turns out for you, and be sure to check out RAGU.com for more recipe inspiration!  

4.7 from 7 votes

Print Pin Recipe

Yield: 8 servings

Vegetable Ravioli Lasagna

Looking for an amazing vegetarian dinner recipe for another meatless Monday? This delicious vegetable ravioli lasagna recipe is easy to make and is family approved!

Prep Time20 minutes minutes

Cook Time55 minutes minutes

Total Time1 hour hour 15 minutes minutes

Ingredients

• 2 24 oz jars RAGÚ Simply Roasted Garlic Pasta Sauce or any RAGÚ Red Pasta Sauce
• 2 cups ricotta cheese
• 1 large egg
• ¼ cup Parmesan cheese, grated
• 2 teaspoons salt, divided
• 2 teaspoons pepper, divided
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 large cloves garlic, minced
• 1 small yellow summer squash, diced
• ½ cup baby Bella mushrooms, sliced
• 4 oz fresh baby spinach
• 1 40 oz package frozen cheese ravioli, or your preferred type of frozen ravioli
• 2 cups mozzarella cheese, shredded
• Parsley, minced, for garnish

Instructions 

• Preheat oven to 350°F. Spray a 13x9” baking dish with non-stick spray, set aside. In a medium-sized bowl, combine ricotta cheese, egg, Parmesan cheese, 1 teaspoon salt and 1 teaspoon pepper. Set aside.
• Heat a large skillet over medium-high heat and add the olive oil. Add the onion and sauté for five minutes, until onion softens. Add garlic, sauté for one minute. Then add summer squash, sliced mushrooms and spinach.
• Cook, stirring often, until the spinach is fully wilted and the summer squash has softened, about ten minutes.
• Drain any excess liquid from the pan (sometimes summer squash will have a lot of liquid that it releases when cooking) and season with 1 teaspoon salt and 1 teaspoon pepper.
• Add 1 cup of RAGÚ Simply Roasted Garlic Pasta Sauce to the skillet and remove from heat. Set aside.
• Spoon 1 cup of RAGÚ Simply Roasted Garlic Pasta Sauce into the bottom of the prepared baking dish and spread evenly across the bottom.
• Top with a single layer of frozen ravioli, 1/2 of the ricotta mixture, and 1/3 of the vegetable mixture from the skillet. Repeat the layers two times, ending with a final layer of RAGÚ Simply Roasted Garlic Pasta Sauce on top.
• Sprinkle shredded mozzarella cheese over the top layer. Cover the baking dish tightly with foil and bake for 45 minutes. Remove foil cover and bake for ten minutes more. If you like your cheese to be browned a little, you can also put the Ravioli Lasagna under the broiler for two to three minutes at the end to crisp up the cheese.
• Remove from the oven and sprinkle with minced parsley to garnish, if desired. Let rest for ten minutes before cutting and serving. Enjoy!

Nutrition

Serving: 1, Calories: 225kcal, Carbohydrates: 10g, Protein: 14g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Cholesterol: 61mg, Sodium: 876mg, Fiber: 2g, Sugar: 3g

© Jessica - The Novice Chef

Cuisine: American

Category: Pasta & Pizza

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