Spinach-Ravioli Lasagna

Spinach-Ravioli Lasagna
Spinach-Ravioli Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (6-oz.) package fresh baby spinach, thoroughly washed

  • 1/3

    cup refrigerated pesto sauce

  • 1

    (15-oz.) jar Alfredo sauce

  • 1/4

    cup vegetable broth*

  • 1

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

  • 1

    cup (4 oz.) shredded Italian six-cheese blend Garnishes: chopped fresh basil, paprika

Directions

1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl. 2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce. 3. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired. *Chicken broth may be substituted.

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