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Spinach and Ravioli Lasagna
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Prep Time:
10 minutes
Total Time:
45 minutes
Delicious spinach and cheese ravioli lasagna with pesto and Alfredo sauce ready in just 45 minutes.
Ingredients:
  • 1 bag (6 oz) fresh baby spinach leaves, chopped
  • 1/3 cup refrigerated basil pesto
  • 1 jar (15 oz) Alfredo pasta sauce
  • 1/4 cup vegetable or chicken broth
  • 1 package (25 oz) frozen cheese-filled ravioli (do not thaw)
  • 1 cup shredded Italian cheese blend (4 oz)
  • Chopped fresh basil leaves, if desired
  • Paprika, if desired
Instructions:
  • Preheat oven to 375°F and generously coat an 11x7-inch (2-quart) glass baking dish with cooking spray.
  • Combine the spinach with the pesto in a medium bowl. In a separate bowl, mix the Alfredo sauce with the broth. Spread one-third of the sauce mixture (approximately 1/2 cup) into a baking dish. Layer half of the spinach mixture on top. Place half of the ravioli in a single layer over the spinach. Repeat the layers. Finish by topping with the remaining sauce mixture.
  • Bake uncovered for 30 minutes until golden. Sprinkle with cheese and bake for an additional 5 minutes until bubbly. Garnish with fresh basil and a sprinkle of paprika before serving.

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