Dinner

Prawn Ravioli and Spinach Lasagne with Tomato and Parmesan Sauce Recipe

ByJack Voss February 6, 2026February 6, 2026

Introduction

This prawn ravioli and spinach lasagne is a delicious twist on traditional lasagne, combining delicate seafood flavors with vibrant spinach and a rich tomato sauce. It’s quick to prepare and perfect for a comforting weeknight dinner that feels special.

A close-up view of a dark baking dish filled with three layers of baked ravioli. The top layer shows many square-shaped ravioli pieces covered in a golden-brown melted cheese layer, bubbly and slightly crisp on top. The middle layer has green cooked spinach mixed within a creamy sauce that looks thick and light orange in color. The bottom layer reveals a red tomato-based sauce with some herbs and small pieces of spinach, visible where some ravioli has been removed from one corner. The baking dish is set on a rustic wooden board, all placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g prawn ravioli
300g frozen spinach
2 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 red chilli, finely chopped, deseeded if you prefer less heat
400g can cherry tomatoes
1 tsp caster sugar
125ml double cream
40g parmesan, finely grated

Instructions

Step 1: Boil a pan of salted water and cook the prawn ravioli for 1-2 minutes. Place the frozen spinach in a sieve or colander and drain the cooked ravioli over it to thaw and drain the spinach. Transfer both to a plate and set aside.
Step 2: Heat the olive oil in a frying pan over medium heat. Add the chopped onion with a pinch of salt and fry for about 8 minutes until it starts to soften.
Step 3: Stir in the garlic and red chilli, cooking for another 2 minutes until fragrant. Pour in the canned cherry tomatoes and rinse out the can with a splash of water, adding that to the pan as well.
Step 4: Add the caster sugar and the drained spinach. Bring the sauce to a simmer and cook for 10 to 15 minutes until it thickens slightly and the spinach loosens up. Season with salt and pepper to taste.
Step 5: Preheat the grill to high. In a small bowl, mix the double cream with the grated parmesan and some black pepper.
Step 6: Spoon half of the tomato and spinach sauce over the base of a baking dish. Arrange half of the ravioli evenly on top, then cover with the remaining sauce. Dot the remaining ravioli over the sauce and spoon the creamy parmesan mixture on top.
Step 7: Place the dish under the grill and cook for 5 to 7 minutes until the top is golden and bubbling. Serve immediately.

Tips & Variations

If you prefer a milder dish, remove the seeds from the chilli or reduce the amount used.
Try adding a handful of fresh basil to the sauce for an herby twist.
For extra richness, sprinkle additional parmesan over the top before grilling.
You can substitute frozen spinach with fresh spinach; just wilt it briefly before adding to the sauce.

Storage

Store any leftover lasagne in an airtight container in the fridge for up to 2 days. To reheat, cover with foil and bake in a preheated oven at 180°C (350°F) until heated through, about 15-20 minutes. Avoid microwaving to keep the texture intact.

How to Serve

A close-up view of a baked ravioli dish in a dark brown baking dish placed on a white marbled surface with a wooden cutting board underneath. The top layer is creamy, melted cheese with golden brown spots, covering multiple square ravioli pieces with wavy edges. One corner is scooped out, revealing a second layer of wilted dark green spinach mixed with a reddish, creamy sauce beneath the ravioli. The texture of the sauce is smooth and glossy, contrasting with the soft, slightly browned cheese on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ravioli instead of frozen?

Yes, fresh ravioli can be used. Just reduce the initial cooking time to 30 seconds or until they float to the surface, then proceed as directed.

What can I use instead of double cream?

You can substitute crème fraîche or a mixture of cream and milk for double cream, but the sauce will be slightly less rich. For a lighter option, use half-fat cream.