• 1 red pepper, finely diced
  • 1 leek, the white part and light green part, washed and diced
  • 6 oz. Grimmway Farms Carrots
  • 1 cup diced red onion
  • 2 Tbsp. olive oil, divided
  • 5 oz. fresh spinach
  • 1 (25-oz.) bag frozen cheese ravioli
  • 3 cups pasta sauce
  • 8 oz. mozzarella cheese, grated
  • Salt and pepper, to taste


Preheat oven to 350 degrees. Place diced pepper, leek, carrots and red onion on a sheet pan and drizzle with 1 Tbsp. olive oil, salt and pepper. Bake for 25 minutes.

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.

After the vegetables have roasted, turn the oven up to 400 degrees and begin to assemble the lasagna.

In an 8”x 8” 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.
Bake at 400 degrees for 30 minutes until sides begin to bubble. Serve like you would lasagna.

Nutrition Information: 324 calories; 18 g total fat; 9 g saturated fat; 0 g trans fat; 4 g monounsaturated fat; 1 g polyunsaturated fat; 45 mg cholesterol; 1,005 mg sodium; 26 g carbohydrate; 4 g fiber; 16 g protein

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