Spinach-Ravioli Lasagna
- 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 basi
- l, paprika
- 1. Preheat oven to 375u0b0. Chop spinach, and toss with pesto in a medium bowl.
- 2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-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.
- 3. Bake at 375u0b0 for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
- *Chicken broth may be substituted.
baby spinach, pesto sauce, alfredo sauce, vegetable broth, frozen cheese, italian sixcheese, fresh basi, paprika
Taken from www.epicurious.com/recipes/member/views/spinach-ravioli-lasagna-1273844 (may not work)