Spinach Ravioli Lasagna

By klzrebiec

Ingredients

• 1 (6oz) package fresh spinach, thoroughly washed
• 1/3 cup refrigerated pesto sauce
• 1 (15 oz) jar Alfredo sauce
• 1/4 cup vegetable or chicken broth
• 1 (25 oz) package frozen cheese filled ravioli(do not thaw)
• 1 cup (4oz) shredded Italian six cheese blend
• Garnishes chopped fresh basil, paprika
• Use Buitoni 4 Cheese Light Ravioli
• Light Classico Alfredo Sauce

Details

Servings 6

Preparation

Step 1

Preheat oven to 375 degrees. Chop spinach and toss with pesto in a medium bowl. Combine Alfredo sauce and broth. Spoon 1/3 of Alfredo sauce mixture (about 1/2 cup) into a lightly greased 2 quart or 11x7 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. Bake at 375 degrees for 30 minutes. Remove from oven and sprinkle with shredded cheese. Bake 5 minutes more or until hot and bubbly. Garnish if desired.