Photo by: Photo: Rick Lew

Last-Minute Lasagna

Adding spinach to cheesy, saucy lasagna is a great way to get your child eating green. Use convenience items such as jarred pasta sauce, cheese ravioli, and frozen chopped spinach as your layers.

  • Yield: Makes 6 servings


  • 1 none 24- or 26-ounce jar pasta sauce
  • 2 none 18-20-ounce refrigerated large cheese ravioli
  • 1 none 10-ounce box frozen chopped spinach, thawed and excess water squeezed dry
  • 1 none 8-ounce bag shredded mozzarella
  • 1/2 cup (2 ounces) grated Parmesan


Heat oven to 375° F.

Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce. Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.

Nutritional Information

Amount per serving
  • Calcium: 507mg
  • Calories: 385none
  • Calories from fat: 40%
  • Carbohydrate: 35g
  • Cholesterol: 56mg
  • Fat: 17g
  • Fiber: 4g
  • Iron: 3mg
  • Protein: 22mg
  • Saturated fat: 8g
  • Sodium: 1183mg

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Last-Minute Lasagna Recipe