Spinach Ravioli Lasagna
Ingredients:
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
Directions:
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.
