It doesn’t get easier or cheesier than this deliciouslasagnabake.
Ingredients
1(6-oz.)
package fresh baby spinach, thoroughly washed
1/3cuprefrigerated pesto sauce
1(15-oz.)
The pasta in this dish cooks as the lasagna bakes, making it an easy dish for busy nights. Ravioli and spinach layered with pesto, Alfredo sauce, and Italian cheeses provide unbeatable flavor.Recipe: Spinach Ravioli Lasagna.Credit: Van Chaplin
jar Alfredo sauce
1/4cupvegetable broth*
1(25-oz.)
package frozen cheese-filled ravioli (do not thaw)
1cup(4 oz.)
shredded Italian six-cheese blend
Garnishes: chopped fresh basil, paprika
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 (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.
Top with remaining Alfredo sauce.
Bake at 375 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.
Note: For testing purposes only, we used Santa Barbara Original Basil Pesto and Bertolli Alfredo Sauce.
