Photo of Ravioli lasagna cups by WW

Ravioli lasagna cups

Points® value
Total Time
30 min
10 min
20 min
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.


Cooking spray

12 spray(s)

Frozen cheese ravioli without sauce

15 oz, 24 average size pieces

Olive oil

1½ tsp(s)


3 clove(s), large, minced

Chopped frozen spinach

10 oz, or frozen leaf spinach, chopped

Jarred fat-free marinara sauce

1½ cup(s)

Shredded part-skim mozzarella cheese

¾ cup(s), (about 3 oz)


  1. Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray.
  2. Bring a large pot of water to a boil. Add ravioli and boil 2 minutes. Drain and pat dry with paper towels.
  3. 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.
  4. 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.
  5. Serving size: 2 lasagna cups