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Spinach ravioli lasagna
Nb persons: 8
Yield:
Preparation time:
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| This top rated spinach ravioli lasagna uses convenience items, like store bought pesto sauce,Jarred alfredo sauce, and frozen cheese filled ravioli, to deliver a delicious main course dish with little time and effort. Ingredients: | |
| 1 (16oz) package | fresh baby spinach, thoroughly washed |
| 1/3 cup | refrigerated pesto sauce |
| 1 (15oz) jar | alfredo sauce |
| 1/4 cup | vegetable broth ****, (chicken broth may be substituted) |
| 1 (25 oz) package | frozen cheese filled ravioli, ( do not thaw) |
| 1 cup (4 oz) | shredded italian six cheese blend |
| Garnish : | |
| chopped fresh basil | |
| paprika | |
Prep:
10 minutes
Cook: 25 minutes
1- preheat oven to 375 degrees. 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 11x 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 375 for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly, garnish if desired
Note: for testing purposes only, we used Santa Barbara original basil pesto and bertolli alfredo sauce
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