Veggie-Loaded Lazy Lasagna (with frozen ravioli)
This vegetarian lazy lasagna recipe is simple to make thanks to the use of frozen raviolis—but also gets a healthy boost of nutrients from the addition of 3 veggies: grated carrots, frozen cauliflower rice, and frozen spinach. Just simmer the veggies with the sauce before layering it with the raviolis in a casserole dish. Topped with mozzarella cheese, this easy casserole is bubbly, melty and perfect in about 40 minutes.
I would bet good money that almost everyone likes a homemade lasagna. There is just something about the mixture of baked ooey-gooey cheese, sauce, and noodles that creates the perfect comfort food. What most people don’t love? The prep! The extra step of cooking noodles just feels….well…so extra. Just one more step. And when it comes to getting a veggie-loaded dinner on the table, we often want to minimize the steps. Which is why I love and adore this veggie packed lazy lasagna recipe made with frozen ravioli!
The shortcut of using frozen ravioli means that a family-friendly dinner gets on the table a little faster on those busy weeknights and I am here for that ease! Since I still want to fill my families bellies and plates with vegetables, I’ve made this easy + speedy lasagna with added veggies, 3 of them, in fact! So even if all I get on the table is this lasagna, I can feel good that my crew is filling up on veggies….and in a delicious way that they love.
Pssst. I do have a YUMMY lasagna soup that is also filled with veggies and those lovely lasagna flavors, in case you want to go the extra easy, soupy route for getting your lasagna-fix!
In this post…
- How to make this lazy lasagna: a visual step-by-step guide
- Recipe testing notes from Taesha
- Suggested Adapations
- How to store lazy lasagna
- Other veggie-loaded casserole recipes to try
How to make this lazy lasagna: a visual step-by-step guide
If you are a visual person, here is a picture guide for how the recipe should look at each step. Be sure to grab the exact measurements for the ingredients by scrolling down to the recipe card below.
Recipe testing notes from Taesha
- If using matchstick carrots from the grocery store, be sure to roughly cut them into smaller sizes. Matchstick carrots are so awesome for making veggie-loading easy, but they are a bit too thick to just toss into this lasagna. They need to be cut down a bit smaller so they soften up enough to “melt” into the sauce.
- If you are using fresh raviolis instead of frozen, you can pull this lasagna out of the oven after about 20 minutes.
- Use whatever flavor of ravioli you like. I used cheese ravioli because it is the easiest for people to find in my experience but some spinach or butternut squash raviolis would also be dreamy in this lazy lasagna recipe!
- Add meat. If vegetarian isn’t needed and/or you want to boost the protein, cooked ground beef, or cooked ground turkey, or sausage would be great in this lazy lasagna recipe. Just cook up your meat and add it to the sauce with the frozen cauliflower rice and spinach.
- Swap the veggies. Diced bell peppers, chopped mushrooms, frozen broccoli florets, chopped kale, or grated zucchini would also be delicious in this recipe. Use what you have to make an easy recipe even easier!
How to store this “lazy” lasagna
- Fridge: Let leftovers cool before covering and storing in fridge for up to 4 days.
- Freezer: This ravioli lasagna can be assembled ahead of time, wrapped in foil, and then frozen for up to 2 months. Before baking, defrost in the fridge for a full day and then bake. (It may take an extra 10 to 15 minutes if you put the lasagna in the oven when it’s cold.) You can bake the lasagna from frozen, but it will take up to an hour and a half to bake.
Other veggie-loaded lasagna and casserole recipes to try…
- Quick-Baked Vegetarian Spinach Lasagna (with Frozen Spinach)
- Veggie-Loaded Turkey Lasagna
- Veggie-Loaded Lasagna Soup (vegetarian)
- Spaghetti Squash Pizza Casserole
- Flavorful Chicken Broccoli Rice Casserole
- Baked Pasta with Eggplant
- Veggie-Loaded Quinoa Black Bean Casserole
- Ranch Chicken Spaghetti Squash Casserole
- Healthy Tater Tot Casserole with veggies
Did you try this lazy lasagna recipe and now you’re hungry for more?
Veggie-Loaded Lazy Lasagna (with frozen ravioli)
- 1 Tablespoon olive oil
- 1 cup shredded or finely chopped carrot , about 1 large carrot. If you are using store-bought shredded carrots, roughly chop them to make them smaller.
- 1½ cups frozen riced cauliflower
- 2 cups frozen chopped spinach, about 5 ounces
- 24 ounces pasta sauce
- 1 cup water
- ½ teaspoon kosher salt
- 1 teaspoon garlic powder
- ground black pepper, to taste
- 24 ounces frozen cheese ravioli
- 2 cups shredded mozzarella cheese, divided
- fresh chopped basil, optional garnish
- Heat your oven to 375℉ and grease a 9-by-13 inch casserole dish.
- Add the oil to a large sauce pan or deep skillet over medium heat. Add the carrots and saute for about 2 minutes or until they start to soften.
- Add the riced cauliflower, frozen spinach, pasta sauce and water. Stir together and season with salt, garlic powder and pepper. Bring the sauce to a simmer and let it simmer uncovered for about 10 minutes.
- Spread 1 cup of the veggie-loaded sauce evenly across the bottom of the prepared casserole dish. Add half of the ravioli, laying them next to one another in a single, even layer. Spread half of the remaining sauce (about 1½ cups) evenly over the ravioli layer and then sprinkle with 1 cup of the mozzarella cheese. Repeat this process, layering the rest of the ravioli, sauce, and then finishing with the rest of the cheese.
- Bake the casserole for about 25-30 minutes or until the sauce is bubbling and the cheese is golden brown on the edges of the pan.
- Allow the lasagna to cool for 10-15 minutes and then use a spatula to cut it into 12 portions, garnish with optional chopped basil, and scoop onto a plate. Allow leftovers to cool completely before storing them in an air-tight container in your fridge for up to 4 days.