Spinach-Ravioli Lasagna

By CandyH

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

Details

Adapted from myrecipes.com

Preparation

Step 1

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.