I’ve been craving lasagna, so I made these vegetarian spinach Ravioli Lasagna Cups. Point value is 3 weight watchers point per lasagna cup 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
Ingredients
- Cooking spray
- 12 spray s
- Frozen cheese ravioli without sauce
- 15 oz 24 average size pieces
- Olive oil
- 1½ tsp
- Garlic
- 3 clove s, minced
- Chopped frozen spinach
- 10 oz or frozen leaf spinach, thawed
- No sugar added fat free marinara sauce
- 1½ cup s
- Shredded part skim mozzarella cheese
- ¾ cup s, (about 3 oz)
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
