Spinach Ravioli Lasagna

Spinach Ravioli Lasagna

Spinach Ravioli Lasagna


1 (6oz) package of fresh baby spinach, washed

1/3 cup pesto sauce

1 (15oz) jar Alfredo sauce

1/4 cup vegetable broth

1 (25 oz) package of frozen cheese filled ravioli

1 cup shredded Italian six cheese blend


Preheat oven to 375 degrees.  Chop the spinach and toss with the pesto in a bowl.

Combine the Alfredo sauce and vegetable broth.  Spoon 1/3 of the mixture into a lightly greased 11 x 9 inch baking dish.  Top with half of the spinach mixture.  Arrange half of the ravioli in a single layer over the spinach mixture.  Repeat by adding the rest of the spinach mixture and the remaining ravioli.

Top with the rest of the Alfredo/vegetable broth mixture.

Bake for 30 minutes.  Remove from the oven and sprinkle with the shredded cheese.  Bake until the cheese is melted and bubbly.

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