Spinach Ravioli Lasagna

Rated at 5.00/5 stars

easy

dinner

vegetarian

45 minutes

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 and paprika

Directions

1. Preheat oven to 375°. Chop spinach
2. and toss with pesto in a medium bowl
3. 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
4. Bake at 375° for 30 minutes. Remove from oven
5. and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish if desired
6. *Chicken broth may be substituted