Photo of Ravioli lasagna cups by WW

Ravioli lasagna cups

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 large clove(s), 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