Spinach and Ravioli Lasagna

Name: Spinach and Ravioli Lasagna
Prep time: 10 min
Total time: 45 min
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

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Prep Time: 10 minutes

Total: 45 minutes

Servings: 6

Author : Betty Crocker Kitchens

Ingredients

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1 bag (6 oz) fresh baby spinach leaves, chopped1/3 cup refrigerated basil pesto1 jar (15 oz) Alfredo pasta sauce1/4 cup vegetable or chicken broth1 package (25 oz) frozen cheese-filled ravioli (do not thaw)1 cup shredded Italian cheese blend (4 oz)Chopped fresh basil leaves, if desiredPaprika, if desired

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Instructions

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Step 1

Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

Step 2

In medium bowl, toss spinach and pesto. In another bowl, mix Alfredo sauce and broth. Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. Top with half of spinach mixture. Arrange half of ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture.

Step 3

Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika.