Mini Spinach Lasagne

You are going to want to run out right now and make this! Its delicious! Its easy! It’s meatless (for those meatless Friday nights, or every night for some of you.)

I have made this twice now and keep forgetting why I dont make it more often. Probably because I just plain…forget.

The only hitch is, you should be using a brownie pan. You know, those square muffin type pans used to make brownies. Like this…


They are more shallow than muffin pans and hold the square ravioili’s perfectly. I tried them in the round muffin pans and I couldn’t get them in there. You would have to use smaller ravioli’s, like some fresh ones I found at the store.

Anyway, hopefully you have one of these. If you don’t and want one, give me a call. (they are $20 bucks from Pampered Chef).

I dont have a picture of the finished product, but have a couple of the steps along the way. You can make it, take a pic and send it to me. Last night I made this for my son and his friends, then I left the house for book club. So I kind of forgot about taking a picture. They had that and the easy-cheesey-focaccia bread (without the pepperoni it was supposed to have), and a salad. Oh, and cheater cherry cobbler.

Mini Spinach Lasagna Squares

  • 4 oz mozzarella cheese, grated
  • 1 oz parmesan, grated
  • 1 pkg chopped frozen spinach, 10 oz, thawed and drained. (I used slivered fresh)
  • 2 garlic cloves
  • 1 3/4 cup marinara sauce, divided
  • 24 small frozen cheese ravioli’s. (about 1 1/2″x2″)
  1. heat the oven to 350.
  2. mix 1/2 cup of the mozzarella, parmesan and spinach. Use a garlic press on the garlic and add to this. Mix with a wooden spoon or a mix n scraper.
  3. Measure out 1 tbsp. of the marinara into each well of the brownie pan. Place a frozen ravioli over it.
  4. Put a small scoop of the spinach/cheese mixture over the ravioli’s and then another ravioli on top of that. Now another spoonful of marinara.
  5. top it off with the leftover mozzarella.
  6. I put the pan on a parchment lined baking sheet, in case of spillage. Put into the oven and bake 20-22 minutes.



Look at those pretty colors!


For now you will just have to imagine them all cooked down, gooey, hot, and tender. Actually, now that I think of it, this could be a very versatile recipe, couldn’t it? How about seafood ravioli’s with a garlic cream sauce? (Like Alfredo) with maybe some chopped up bacon in between the layers. Ah ha! I think I’m on to something!


Anyway, thank you to the Pampered Chef for this great and snappy recipe. You can find it here… And it will have a picture of the done deal.



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