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Spinach and ravioli lasagna
Nb persons: 6
Yield:
Preparation time: 10 minutes
Total time:
Source:
| 8 ingredients 45 minutes total time Ingredients | |
| 1 bag (6oz) | baby spinach leaves, chopped |
| 1/3 cup | refrigerated basil pesto |
| 1 jar ( 15 oz) | alfredo pasta sauce |
| 1/4 cup | vegetable or chicken broth |
| 1 package (25 oz) | frozen cheese filled ravioli, ( do not thaw) |
| 1 cup | shredded italian cheese blend, (4 oz) |
| Chopped fresh basil leaves, if desired | |
Paprika if desired
Heat oven to 375 degrees spray 11x 17 inch (2 qt) glass baking dish with cooking spray.
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. Repeat layers. Top with remaining sauce mixture.
Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika
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