Here’s the ultimate easy meal… a cheat’s spinach and ricotta lasagne that can be assembled in just 5-10 minutes!
How do we make it so easy and delicious?
If you prefer, you can use a meaty ravioli or add some salami or shredded cooked chicken to the layers.
Keen for more lasagne? Check out my other vegetarian recipe, or there’s regular beef lasagne too.
PRINT RECIPE PDF
Here’s the ultimate easy meal! This cheat’s spinach and ricotta lasagne uses pre-made spinach and ricotta ravioli and can be assembled in just 5-10 minutes.
Preheat oven to 180ºC (360ºF) fan bake and lightly spray a 25cm / 10in square oven-safe dish with cooking oil spray.
Spread prepared dish with a little of the pasta sauce. Top with one third of the ravioli and dollop one third of the ricotta on top. Add one third of the spinach, a third of the remaining pasta sauce and a third of the cheese.
Repeat (starting with ravioli) to form two more layers. Bake for 35 minutes, until lasagne is golden, bubbling and cooked through.
Remove lasagne from oven and leave to rest for 5 minutes before slicing and serving. Serve with mixed salad on the side, drizzled with balsamic glaze or your choice of dressing.
WINE MATCH: An oaked Chardonnay.
GLUTEN-FREE OPTION: If you can’t find gluten-free ravioli, you can use oven-ready gluten-free lasagne sheets instead.
INGREDIENT SWAPS / NOTES: If you prefer a meaty lasagne, you could use a different flavour of ravioli. Alternatively, add salami or seasoned shredded cooked chicken to each layer. Mixed salad is pre-bagged salad that usually includes lettuce, red cabbage and carrot. Customise the salad to your liking - avocado makes a nice addition.
STORING AND REHEATING: Refrigerate leftover lasagne and reheat in the microwave. Add salad and dressing just before serving.