Spinach-Ravioli Lasagna
Notes
Ingredients
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 with paprika and fresh basil, if desired.
- 1 (6-oz.) package fresh baby spinach, thoroughly washed
- 1/3 cup pesto sauce
- 1 (15-oz.) jar Alfredo sauce
- 1/4 cup vegetable broth (or white wine, if you're a lush like me)
- 1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
- 1 cup (4 oz.) shredded Italian six-cheese blend
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 with paprika and fresh basil, if desired.
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