Ravioli lasagna cups
I loved these Weight Watchers Ravioli Lasagna Cups -these are three Personal Points each!
Thank you Holly Sheehan for sharing your pics!
Makes 12 Ravioli Lasagna Cups
What I love about this recipe is that it's basically lasagna in muffin tins –which helps with portion control.
I make these a lot. While in the muffin pan it goes in the freezer overnight. next day put 4 flat in a zip lock freezer bag and place in freezer. When I want a couple, I slide 2 out of the freezer bag to thaw on a plate. Nice to have ready for a quick lunch.
keep reading for the delish deets
Ingredients
12 spray(s) Cooking spray
15 oz, 24 average size pieces Frozen cheese ravioli
1½ tsp Olive oil
3 medium clove(s), minced Garlic clove(s)
10 oz, or frozen leaf spinach, thawed Chopped frozen spinach
1½ cup(s) Jarred fat-free marinara sauce
¾ cup(s), (about 3 oz) Shredded part-skim mozzarella cheese
Instructions
Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray.
Bring a large pot of water to a boil. Add ravioli and boil 2 minutes. Drain and pat dry with paper towels.
In a small skillet over medium heat, warm oil and garlic until fragrant and barely golden brown, about 2 minutes. Remove from heat. Squeeze as much liquid as possible from spinach and “fluff” spinach with fingers. Stir spinach into oil mixture.
Into each muffin cup, layer 1 ravioli, 1 tbsp marinara, about 1½ tbsp spinach, 1 ravioli, 1 tbsp sauce, and 1 tbsp mozzarella. Bake, uncovered, until sauce is bubbly and cheese melts, about 15 minutes. Broil 1 or 2 minutes to lightly brown cheese, if desired.
Serving size: 1 lasagna cup is 3 points!
Ravioli Lasagna Cups
Serving size: 1 lasagna cup is 3 Weight Watchers points!
Ingredients
- 12 spray s Cooking spray
- 15 oz 24 average size pieces Frozen cheese ravioli
- 1½ tsp Olive oil
- 3 medium clove s, minced Garlic clove(s)
- 10 oz or frozen leaf spinach, thawed Chopped frozen spinach
- 1½ cup s Jarred fat-free marinara sauce
- ¾ cup s, (about 3 oz) Shredded part-skim mozzarella cheese
Instructions
- Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray.
- Bring a large pot of water to a boil. Add ravioli and boil 2 minutes. Drain and pat dry with paper towels.
- In a small skillet over medium heat, warm oil and garlic until fragrant and barely golden brown, about 2 minutes. Remove from heat. Squeeze as much liquid as possible from spinach and “fluff” spinach with fingers. Stir spinach into oil mixture.
- Into each muffin cup, layer 1 ravioli, 1 tbsp marinara, about 1½ tbsp spinach, 1 ravioli, 1 tbsp sauce, and 1 tbsp mozzarella. Bake, uncovered, until sauce is bubbly and cheese melts, about 15 minutes. Broil 1 or 2 minutes to lightly brown cheese, if desired.
Recipe Notes
What I love about this recipe is that it's basically lasagna in muffin tins --which helps with portion control.
I make these a lot. While in the muffin pan it goes in the freezer overnight. next day put 4 flat in a zip lock freezer bag and place in freezer. When I want a couple, I slide 2 out of the freezer bag to thaw on a plate. Nice to have ready for a quick lunch.
Do you freeze these before you bake them or after they are baked?