Spinach-Ravioli Lasagna

Recipe by SarahBeth
READY IN: 45mins


  • 1
    (6 ounce) package fresh Baby Spinach, thoroughly washed
  • 13
    cup refrigerated pesto sauce
  • 1
    (15 ounce) jar alfredo sauce
  • 14
  • 1
    (25 ounce) package frozen cheese ravioli (do not thaw)
  • 1
    cup Italian cheese blend, shredded
  • 12
    teaspoon paprika (optional)
  • fresh basil leaf, shredded (optional)


  • Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
  • Combine Alfredo sauce and vegetable broth.
  • Spoon 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.
  • Bake for 30 minutes.
  • Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly.
  • Add paprika and basil for garnish if using.