Frozen Ravioli Lasagna
The following recipe and photography were created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
FREEZE! Everybody clap your hands, for this family-friendly Frozen Ravioli Lasagna recipe. It only takes a few steps to create momentous meal for the family using Heinen’s Frozen Spinach and Cheese Ravioli. Grab two bags of the Heinen’s Ravioli, Roa’s Marinara Sauce, low fat ricotta cheese, Heinen’s Shredded Italian Cheese Blend, 1 packet of Italian seasoning, a couple heirloom tomatoes and a couple Millcreek Gardens fresh oregano and basil herbs.
I love using fresh herbs in my recipes whenever I can, and right now Heinen’s is stocked with Millcreek herb planters. Adding a couple sprigs of their fresh basil and oregano to this lasagna really makes all the difference in flavor. Not that this dish doesn’t have great taste to begin with, but with the freshness of the Millcreek herbs, it takes your taste buds to a whole other level.
This lasagna is great for when you want to make meals ahead of time for the family. Pick up an oven-safe aluminum baking dish at Heinen’s (you can find them in the bread aisle of most stores), assemble your lasagna and freeze for later. You can freeze your lasagna for up to a week of freshness and after baking, you can refreeze the leftovers for up to 2 weeks. Just pop the aluminum baking dish back in the oven as it preheats to 400°F and keep it in for another 5-10 minutes so that it’s heated throughout.
There is no need to cook the ravioli ahead of time! Start by spreading about 1/4 cup of marinara sauce into the bottom of a 9×13-inch baking dish, or your aluminum foil baking dish if you’re freezing ahead of time. On top of the marinara sauce add 7-9 slices of heirloom tomatoes. You can skip this step if you don’t like whole tomatoes in your lasagna. Next, place and even layer of Heinen’s Frozen Ravioli on top. Spread half of the ricotta cheese mixture, half of the mozzarella cheese slices and half of the remaining marinara sauce. You’ll want to repeat this step one more time so that you end up having 2 layers of everything, ending with a sprinkling of pecorino cheese on top. All that’s left to do is bake in your preheated oven for about 30 minutes covered with foil. After this time, uncover the dish and bake for an additional 10-15 minutes just until all of the cheese is melted. Finish by turning your broiler to high and broil for about 3 minutes until the cheese starts to form a golden-brown crust on top.
Serve your lasagna with a side of your favorite steamed or flash-fried vegetables and a large salad. I like to serve Lemon Pepper Asparagus or green beans and our Pecorino Kale Salad with my homemade Lemon Shallot Vinaigrette.
Frozen Ravioli Lasagna with Pecorino Kale Salad
Ingredients
For the Lasagna
- 2 packages of Heinen’s Frozen Spinach and Cheese Ravioli
- 2-3 heirloom tomatoes, sliced thin
- 1-1/2 cup of low fat ricotta cheese, divided
- 2 cups Heinen’s Shredded Italian Cheese Blend
- 1 cup pecorino cheese
- 12 mozzarella cheese medallions
- 1 packet of Italian seasoning
- 1 24 oz. jar of Rao’s Marinara Sauce, divided
- Millcreek Gardens Oregano and Basil, for garnish
For the Kale Salad
- 1 large bunch of organic kale, stems removed and sliced in thin strips
- ½ cup of pecorino cheese
- ½ cup of sliced almonds
- Salt and pepper, to taste
For the Lemon Vinaigrette
- 4 Tbsp. of lemon juice
- 2 Tbsp. of apple cider vinegar
- 4 Tbsp. of La Tourangelle Artisan almond oil
- 1 small shallot, sliced thin
- Salt and pepper, to taste
Instructions
For the Lasagna
- Preheat oven to 400°F.
- In a medium-size bowl, mix together the ricotta cheese, shredded Italian cheese blend and Italian seasoning.
- Pour about 1/4 cup of the Rao’s marinara sauce onto the bottom of a 9×13 inch baking dish.
- Place 6-7 heirloom tomato slices on top of the sauce followed by half of the frozen raviolis in a single layer on top. The ravioli comes with frozen sauce, so just break apart the sauce and sprinkle it over top of the raviolis.
- Spread half of the ricotta cheese mixture over the raviolis and place about 6 of the mozzarella cheese medallions on top.
- Spread half of the remaining marinara sauce on top of the mozzarella and repeat these layers one more time ending with a sprinkling of pecorino cheese on top.
- Cover dish with foil and bake for about 30 minutes. Uncover and bake for another 10-15 minutes until cheese is melted. Finish under the broiler on high for an additional 3 minutes.
- Garnish with a couple sprigs of Millcreek Oregano and a couple basil leafs.
- Serve with a side of veggies and salad.
For the Kale Salad
- Add all the ingredients for the lemon vinaigrette to a large mixing bowl. Whisk the ingredients together until well blended.
- Add the shredded kale to the bowl and toss with vinaigrette to coat.
- Sprinkle with pecorino cheese and sliced almonds.
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Frozen Ravioli Lasagna
