Individual Ravioli Lasagnas

Lasagna was the first real meal I ever learned to cook. Lasagna is, after all, the ultimate throw together meal. With no bake noodles, it gets even easier. And for how simple it is to make, it still makes an impression.

The problem with lasagna is that it feeds a flipping army. Even when company is over, there is always, always leftovers. Most the time, there's so much leftover that the only way to finish it all is to eat it every day for a week and where's the fun in that? 

That's where these individual ravioli lasagnas come in. The raviolis make them super diverse and even easier to toss together because you don't have to figure out how to fit huge rectangular noodles into a 14 oz ramekin.


This is the recipe for one individual ravioli lasagna but the portions are easy to scale up for as many as you need.


Individual Ravioli Lasagnas
Recipe makes one serving


6-8 refrigerated or frozen ravioli (Meat works best)
3/4 cup marinara sauce, divided
1/3 cup ricotta cheese
1/2 cup shredded mozzarella, divided
1/4 cup spinach, fresh or frozen


Preheat the oven to 350 degrees. Spray a 14 oz ramekin with non-stick spray.

In a bowl, stir together the ricotta, 1/4 cup of the mozzarella, and the spinach. Set aside.

Spread 1/4 cup of the marinara sauce across the bottom of the ramekin. Arrange half the raviolis on top of the sauce and spoon half the ricotta mixture on top of that. 

Pour another 1/4 cup of sauce on top of the ricotta and layer the remaining raviolis evenly across. Spoon the remaining ricotta mixture on top of the raviolis, pour on the last 1/4 cup marinara, and sprinkle the reserved 1/4 cup shredded mozzarella on the very top.

Cover the ramekin with foil and place in the oven for 30 minutes. (If you are cooking more than two, increase the cooking time to 40 minutes)

After 30 minutes, remove the foil and bake for another 10 minutes or until the cheese is melted and beginning to brown.

Cool for at least 5 minutes before serving.