Spinach-Ravioli Lasagna

Name: Spinach-Ravioli Lasagna
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 (6-oz.) package fresh baby spinach, thoroughly washed; 1/3 cup refrigerated pesto sauce; 1 (15-oz.) jar Alfredo sauce; 1/4 cup vegetable broth*; 1 (25-oz.) package frozen cheese-filled ravioli (do not thaw); 1 cup (4 oz.) shredded Italian six-cheese blend; Garnishes: chopped fresh basil, paprika

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 7

Author : Southern Living

Ingredients

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1 (6-oz.) package fresh baby spinach, thoroughly washed1/3 cup refrigerated pesto sauce1 (15-oz.) jar Alfredo sauce1/4 cup vegetable broth*1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)1 cup (4 oz.) shredded Italian six-cheese blendGarnishes: chopped fresh basil, paprika

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Instructions

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Step 1

Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.

Step 2

Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 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.

Step 3

Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.

Step 4

*Chicken broth may be substituted.

Step 5

Note: For testing purposes only, we used Santa Barbara Original Basil Pesto and Bertolli Alfredo Sauce.