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Roasted Vegetable Raviolo Lasagna

Ready In: 1 hour, 35 minutes

Prep Time: 25 minutes

Cook Time: 1 hour, 10 minutes

Serves: 8 people


  • 1 red pepper, finely diced
  • 1 Cal-Organic leek, the white part and light green part, washed and diced
  • 6 ounces Cal-Organic/Bunny Luv carrots, diced
  • 1 cup Cal-Organic red onion, diced
  • 2 Tbsp olive oil, divided
  • 5 ounces fresh Cal-Organic spinach
  • 1 (25-ounce) bag frozen cheese ravioli
  • 3 cups pasta sauce
  • 8-ounces mozzarella cheese, grated


  1. Preheat oven to 350 degrees. Place diced pepper, leek, carrots and red onion on a sheet pan and drizzle with 1 tablespoon olive oil, salt and pepper. Bake for 25 minutes.
  2. Meanwhile, add the other tablespoon of olive oil to a skillet and heat over medium high. Add the spinach and toss in the oil until slightly wilted, about 3 minutes. Remove from heat and set aside.
  3. After the vegetables have roasted, turn the oven up to 400 degrees and begin to assemble the lasagna.
  4. In an 8”x8” baking pan or casserole dish, begin by adding sauce, layer the frozen raviolis, half of the spinach, a quarter of the roasted vegetables and a quarter of the cheese and continue layering the sauce, ravioli, roasted vegetables and cheese three more times ending with cheese on top.
  5. Bake at 400 degrees for 30 minutes until sides begin to bubble. Serve like you would lasagna.