Spinach-Ravioli Lasagna
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
1 casserole
- Serves:
- 4-6
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
- 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.
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Reviews
-
I'm a big fan of cheese ravioli & enjoy finding new ways (such as this one) of serving it! And although another time I'd probably leave out the paprika & basil leaf, I included them this first time! Very, very easy to put together & the resulting dish is wonderful & very satisfying! Will definitely be keeping this one around ~ Thanks for sharing it! [Recipenapped & made in the Vegetarian/Vegan Recipe Swap 23]
RECIPE SUBMITTED BY
<p>I am Sarah.</p>
<p>I am married to a wonderful man. He is a great Husband and Father.</p>
<p>In March of 2011 we welcomed our daughter Evie into this world. She is everything and nothing I expected, and is without a doubt the best thing I have ever done with my life.</p>
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