Spinach and Ravioli Lasagna

Name: Spinach and Ravioli Lasagna
Cuisine: American
Ingredients: 6 oz fresh baby spinach leaves, chopped; 1/3 cup refrigerated basil pesto; 15 oz Alfredo pasta sauce; 1/4 cup vegetable or chicken broth; 25 oz frozen cheese-filled ravioli (do not thaw); 2 cup shredded italian cheese blend; 1 Chopped fresh basil leaves, if desired; 1 paprika, if desired

Brenda @cook_3128549

Texas

This has a wonderful flavor with the basil pesto. Very similar to my stuffed shells recipe since I added browned italian sausage to the sauce.

Brenda @cook_3128549

Texas

This has a wonderful flavor with the basil pesto. Very similar to my stuffed shells recipe since I added browned italian sausage to the sauce.

Saved

Ingredients

6 ozfresh baby spinach leaves, chopped
1/3 cuprefrigerated basil pesto
15 ozAlfredo pasta sauce
1/4 cupvegetable or chicken broth
25 ozfrozen cheese-filled ravioli (do not thaw)
2 cupshredded italian cheese blend
1Chopped fresh basil leaves, if desired
1paprika, if desired

Saved

Steps

1

Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
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, sprinkle with 1/2 cup cheese. Repeat layers. Top with remaining sauce mixture.
3

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