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Total time

30 minutes






  • 9 oz package fresh spinach or whole wheat ravioli
  • ¾ cup marinara
  • ½ cup cottage cheese
  • 2 eggs
  • 1 tbsp dried oregano leaves
  • ½ tsp coarse salt
  • ¼ tsp ground black pepper
  • ¼ tsp garlic powder
  • ½ cup pesto
  • 8 oz ball of fresh mozzarella (sliced)
  • ½ small zucchini ( thinly sliced and cut into squares)
  • ½ cup shredded mozzarella
  • 2 tbsp fresh flat-leaf Italian parsley (chopped)


  1. Preheat oven to 375 degrees. Prepare ravioli according to package directions. Drain.

    Meanwhile, mix together marinara, cottage cheese, eggs, oregano, salt, black pepper and garlic powder in a bowl until combined.

    Coat a 12-cup muffin tin with cooking spray. Assemble each cup by layering a scoop of marinara mixture, ravioli, a scoop of pesto, a slice of fresh mozzarella, a square of zucchini, another ravioli and another scoop of marinara mixture.

    Top with about a tablespoon of shredded mozzarella. Bake 12-14 minutes.

    Turn oven to high broil and cook additional 2 minutes, until cheese is browned. Allow to slightly cool, then remove each lasagna cup and garnish with chopped parsley.
  2. View the recipe instructions at The Gourmet RD

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