Fresh Spinach Ravioli Lasagna Recipe

Fresh Spinach Ravioli Lasagna
Laura Agra / Katie Workman /
Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Servings: 6 servings
Nutrition Facts (per serving)
519 Calories
24g Fat
49g Carbs
26g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 519
% Daily Value*
Total Fat 24g 31%
Saturated Fat 13g 65%
Cholesterol 127mg 42%
Sodium 970mg 42%
Total Carbohydrate 49g 18%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 26g
Vitamin C 10mg 48%
Calcium 520mg 40%
Iron 4mg 23%
Potassium 649mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cooking with fresh pasta is simply a treat, whether it’s filled pasta like ravioli or tortellini, or plain pasta like fettuccine or angel hair.  The texture is different from fresh, and I was very pleased to discover a new line of Buitoni pastas that not only are stuffed with interesting fillings (such as asparagus and artichokes), but the pasta itself is also made with real spinach, so you are doubling down. You can make this in a traditional square lasagna pan, or in an oval or round pan since you definitely don’t need to cut it into squares to serve.


  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 3 cups coarsely chopped fresh spinach

  • 2 cups whole milk

  • Freshly grated nutmeg, to taste, optional

  • kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 3/4 cup grated Parmesan cheese, divided

  • 1 1/2 cups ricotta cheese

  • 1 teaspoon lemon zest

  • 1 teaspoon minced garlic

  • 3 (9-ounce) packages spinach-artichoke ravioli, or similar

  • 1 (6-ounce) can artichoke hearts, drained and coarsely chopped

Steps to Make It

  1. Preheat the oven to 375 F. Spray a 9 x 9-inch square pan, or another 1 1/2- to 2-quart baking dish, with nonstick cooking spray.

  2. Bring a large pot of water to a boil for pasta.

  3. 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.  Add the spinach and cook until barely wilted, about 2 minutes, 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.

  4. Meanwhile, combine the ricotta cheese, lemon zest, ​and garlic in a bowl, seasoning with salt and pepper.

  5. 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.

  6. 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, and half of the chopped artichokes. 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.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.