Spinach and Ravioli Lasagna

 


Ingredients

  • 1
    bag (6 oz) fresh 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

  • 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. Repeat layers. Top with remaining sauce mixture.

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

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