Ravioli Lasagna Florentine Recipe
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You spoke, I listened, there’s no doubt about it: You love Lasagna Florentine, we all love lasagna, I love ravioli lasagna Florentine ! Some of us like it meaty some like me it Florentine style. I’m all about the lather because hmm…maybe I’m narcissistic like that. I take some kind of twisted pride in the fact that there’s a lasagna out there with my name on it, hehe. Who knows, I might need to talk to a therapist about this at some point, but for right now forget it, I don’t wanna talk about it.
As I am sure you have a bomb lasagna Florentine recipe you make for the family at Christmas, this is a little bit different tough, it’s ravioli lasagna Florentine. It’s the easy, quick, weeknight style lasagna, the double creamy, double gooey kind, your ultimate ravioli lasagna indulgence.
This is my issue with store bough lasagna noodles: they are always too thick, always, even the fanciest of them all, too darn thick. Which poses a real problem for me who likes fluffy, creamy, gooey layers of lasagna Florentine. When I take my first bite of lasagna, I want to feel like I’m eating little fluffy bites of a cloud, you know the super fluffy ones you see right after it rains on a tropical island. If that makes any kind of sense to you at all.
So what’s this one woman show to do ? Come on, let’s get real: unless mom is here to help I’m most likely not rolling out paper-thin egg noodles for lasagna on a Tuesday. But I’m sick and tired of waiting for lasagna Florentine until Christmas, when all the egg noodle production takes place. I want it on a Tuesday in February, and I want it fluffy, creamy, gooey with a golden crust !
So I bought my favorite fresh ricotta ravioli, the extra-large kind and used those instead of lasagna noodles. I did say double creamy didn’t I ? Jack Pot Baby !
I am not the one to brag, and I probably really shouldn’t brag about standing over a piece of this ravioli lasagna Florentine, still in pajamas, and eating it cold for breakfast. But I really did, because even cold it was still super creamy and fluffy, and ate the whole entire thing, no shame at all !
Contrary to popular belief, lasagna doesn’t need to bake for 45 minutes. All those ingredients are almost fully cooked, so what we are looking for is just the cheeses to melt and marry up nicely with the sauce. Then you want to transfer it to the preheated broiler for just a couple of minute to get that nicely golden cheese top. That is all, quick, easy weeknight lasagna Florentine is finally a dream come true.
What’s your favorite style of lasagna ? Are you all about the creamy Florentine, partial to the Bolognese layers or butternut squash ? Have you fallen in love with the ravioli lasagna Florentine yet ? Tell me in the comment section, I want to know everything xo’s
Worth noting: make sure you are using a thick sauce, even if you don’t make it from scratch, just pick a thick tomato sauce so your lasagna won’t be soggy. Are you a carnivore and must have some meat in there ? Simply replace the tomato sauce with this thick ragu alla bolognese.
Ravioli Lasagna Florentine Recipe
Print RecipeIngredients
- 2 lb fresh ravioli large (ricotta filling ), organic
- 1 1/2 c arrabiata or marinara tomato sauce thick
- 1 lb whole milk <a class="zem_slink" title="Ricotta" href="http://en.wikipedia.org/wiki/Ricotta" target="_blank" rel="wikipedia" data-mce-href="http://en.wikipedia.org/wiki/Ricotta">ricotta cheese</a>
- 2/3 lb fontina cheese shredded
- 1/2 lb baby spinach
- 8 cloves garlic smashed with the side of a chef’s knife
- 2 tbsp extra virgin olive oil
- sea salt & black pepper to taste
- 1/4 c Italian flat leaf parsley or basil for garnish
Instructions
- Preheat your oven to 375 “F. Meanwhile bring a large pot of water to a boil and salt it well. Add the ravioli and cook them for 2 minutes until they float to the top, or according to the instructions on the package. Cook 1 minute less then whatever the box says.
- Drain the ravioli in a colander and drizzle them with a lug of olive oil so they won’t stick to each other. Work with them gently as not to break them, set aside.
- In a large skillet heat up a lug of olive oil and roast the garlic cloves on low flame until golden all over, making sure not to burn them. Once the garlic is golden add in the baby spinach and toss to coat in the oils for about a minute until wilted. Season with a pinch of sea salt. Transfer to a colander and allow the moisture to drain well.
- meanwhile, In a small bowl whisk together the ricotta cheese with a pinch of salt and 1 tbsp of the olive oil until smooth.
- Take out your large gratin pan, and pour in a drop of olive oil and 1/2 c of the tomato sauce. Spread it all over the bottom. Top with half of the ravioli slightly overlapping them. Drizzle another 1/2 c of tomato sauce of the ravioli and top with the ricotta cheese. Sprinkle the sautéed spinach and roasted garlic all over the top of the ricotta cheese, the sprinkle a half of the fontina cheese on top. Layer the remaining ravioli over the top, slightly overlapping each other, and top with he remaining half cup of the tomato sauce. Sprinkle the remaining fontina cheese all over the top and bake in the preheated oven for 10 minutes, until the cheese has melted.
- For a golden top, transfer the lasagne to a preheated broiler for a couple of minutes, until golden brown to your liking. Allow the lasagne to cool off and set for about 10 minutes before serving garnished with fresh basil or parsley.
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P.S. Spaghetti & Fontina Cheese Meatballs Recipe <—The best !
I like more garlic flavours and cottage cheese with beef and mozzarella cheese all layered together.
Yes, I *love* chia seed pudding! I make it every week with coconut milk. :}
I love butternut squash lasagna…but your lasagna florentine also looks great!
My favorite is 3 cheese lasagna.
Oh my goodness, that is a gorgeous lasagna! I am so going to make this recipe. I love all lasagna. I guess the one that I make most often is a vegetable lasagna for all the vegetarians in my life. Lots of peppers and mushrooms layered with in a tomato sauce, spinach and ricotta, topped with mozzerella and parmagiana. I can understand how excited you are, Florentina, on your upcoming anniversary. My husband and I will celebrate our 30th in June. Wishing you and your husband a wonderful anniversary! Chin-chin!
Thank you Robyn ! I’m so excited! Congratulations to you on going on 30 years Wow, That’s Amazing! I love it!
I really like chicken and spinach lasagna. Yum!
Our family loves traditional lasagna. My kids love all cheese and my husband and I prefer spinach and Canadian bacon.
I have never eaten chia pudding, so I have no valid opinion.
I love traditional style of lasagna with lots of cheese
Many years ago I used to make a vegetable lasagna for my family and they loved it. No meat, just lots of veggies (carrots, spinach, mushrooms, onions, etc.). Now I am married to a very picky eater, so if there’s no meat, he won’t eat!
I like a classic lasagna with ricotta and meat.
Mexican Lasagna
I think I’d love to try this one! My hubby prefers a meaty lasagna with a sauce full of beef & sausage. And in the past I’ve always preferred a more veggie-based lasagan – love eggplant lasagna! In every case, though, the key to a good lasagna is usually plenty of cheese!
My all time favorite is Ravioli Lasagna Florentine, it never gets old to me.
I have not tried chia pudding but it looks interesting.
I like meat lasagna though for variety I’ll make a spinach lasagna.
I have never tried it, but it sounds good.
Meat Lasagna is my favorite
I have never heard of Chia Pudding. It looks very interesting.
I like lasagna made with italian sausage and lots of cheese!!
I like a real meaty lasagna recipe with sausage and hamburger and lots of cheese.
I like meaty lasagna.
I’ve never had chia pudding but I don’t really like any pudding.
I like cheese lasagna
I like to make a vegetable lasagna with eggplant and zucchinni