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3 Ingredient Spinach Dip Ravioli Lasagna

Super simple lasagna made with Wellsley Farm Cheese Ravioli instead of your traditional pasta. Recipe by Jason Goldstein
Makes 7 Servings
Hands-On Time: 
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About the Chef
Jason Goldstein is a chiropractor by day and food blogger/home cook by night. Through his culinary blog, Chop Happy, Jason shares his love of easy comfort food recipes, showcasing rich flavors, inventive ideas and unique cooking tips and advice. He was a finalist on Next Food Network Star Season 14 and finished in the Top 10 in Rachael Ray’s Cookbook Contest. He has had recipes featured on The Chew and The Kitchen and has appeared on Good Morning America. As a kid growing up in Marlboro, New Jersey, Jason’s idols were cooking stars instead of super heroes and sports stars. He grew up watching cooking shows and spent much of his time cooking alongside his mom and learning how to make people happy through delicious comfort food. Living in NYC and the Hamptons, Jason enjoys practicing his cooking prowess for his husband, Tom, creating new recipes and watching pretty much any food-related show that is on television. Comfort food is his specialty, especially dishes that feature cheese, bacon and pork. His signature dish is his extra cheesy meatloaf parmesan. Jason feels that life is too short and that we should “grab the French fries by the handful” and live life to the fullest.
Place two baking dishes on the counter and add tablespoons of spinach dip into each. Spread around the bottom of the pan
Next, add frozen raviolis to layer the bottom of both dishes. Evenly divide spinach dip on top of ravioli in each dish. Sprinkle ½ of the mozzarella on top of both dishes. Layer more ravioli in both dishes on top of spinach dip then sprinkle the rest of cheese on top
Wrap both lasagnas up in tinfoil (place one in the freezer for a later dinner) and place the other one in a preheated 400°oven for 30 min. Then take tinfoil off and cook for 2 minutes to brown the cheese. Enjoy it