Ravioli lasagne

Cook this lasagne for the family on a busy weeknight. It only takes 15 minutes to prepare and uses just five ingredients, including shop-bought ravioli

  • Prep:15 mins
    Cook:1 hrs 10 mins
  • Easy

Nutrition per serving

  • kcal 544
  • fat 28g
  • saturates 12g
  • carbs 44g
  • sugars 0g
  • fibre 6g
  • protein 25g
  • salt 2.04g


  • oil , for frying
  • 6 sausages (we used Italian sausages with herbs and fennel)
  • 2 x 400g cans chopped tomatoes with garlic & basil
  • 200g baby spinach
  • 500g spinach & ricotta ravioli (or any flavour you like)
  • 75g mixture of grated cheddar and mozzarella


  1. Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins.

  2. Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can.

  3. Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and hot all the way through. Cover if the top starts to get too dark. Will keep in the freezer for up to two months.

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