Spinach and Ravioli Lasagna

Ravioli in Alfredo sauce layered with spinach tossed in basil pesto and topped with Italian cheeses and fresh basil. A delicious weeknight meal.

Adapted from pillsbury.com

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

Adapted from pillsbury.com

Ingredients

  • 1

    (6 ounce) bag fresh baby spinach leaves, chopped

  • 1/3

    cup refrigerated basil pesto

  • 1

    (15 ounce) jar Alfredo pasta sauce

  • 1/4

    cup vegetable or chicken broth

  • 1

    (25 ounce) package frozen cheese-filled ravioli (do not thaw)

  • 1

    cup shredded Italian cheese blend

  • Fresh basil leaves, chopped, if desired

  • Paprika, if desired

Directions

Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, toss spinach and pesto. In another bowl, mix Alfredo sauce and broth. Spoon 1/3 of sauce mixture (about 1/2 cup) into baking dish. Top with 1/2 of spinach mixture. Arrange half of ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture. Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika.

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