Spinach-Ravioli Lasagna
8 ingredients
6 steps
Ingredients
- 1 (6 ounce) package fresh Baby Spinach, thoroughly washed
- 1/3 cup refrigerated pesto sauce
- 1 (15 ounce) jar alfredo sauce
- 1/4 cup vegetable broth
- 1 (25 ounce) package frozen cheese ravioli (do not thaw)
- 1 cup Italian cheese blend, shredded
- 1/2 teaspoon paprika (optional)
- fresh basil leaf, shredded (optional)
Directions
-
1Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
-
2Combine Alfredo sauce and vegetable broth.
-
3Spoon one-third of alfredo sauce mixture into a lightly greased 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.
-
4Bake for 30 minutes.
-
5Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly.
-
6Add paprika and basil for garnish if using.
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