Spinach Ravioli Lasagna Cups

3 points

I’ve been craving lasagna, so I made these vegetarian spinach Ravioli Lasagna Cups. Point value is 3 weight watchers point per lasagna cup.

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Handy frozen ravioli serves as both the pasta and cheese filling in this super-easy riff on lasagna. Layered with marinara sauce, garlicky spinach, and a finishing touch of mozzarella, it’s saucy, rich, and cheesy.

While you could layer the elements in a casserole dish, making the lasagna in muffin tins helps with portion control. If possible, choose frozen spinach in a bag over that in a box. Bagged spinach stays more separate and thaws more quickly and easily than the solid block you’ll get from a box.

Thanks Julie

Ingredients

Cooking spray
Frozen cheese ravioli without sauce (15 oz, 24 average size pieces)
1½ tsp extra virgin olive oil
3 cloves of fresh, minced garlic
10 ounces of frozen chopped spinach, fully thawed
1½ cups no sugar added fat free marinara sauce
¾ cup shredded part skim mozzarella cheese (about 3 ounces)

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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

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