Spinach Ravioli Lasagna

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.

Parmesan Meatloaf

Parmesan Meatloaf

Ingredients:

1 lb ground turkey

1 lb ground beef

2 eggs

1/4 cup breadcrumbs

1/2 tsp basil

1/2 tsp thyme

1/2 tsp oregano

1-2 tsp minced garlic

1 small onion, grated

1/2 tsp salt

1/4 tsp pepper

1/2 cup grated Parmesan cheese

1/2 cup marinara pasta sauce

1/2 cup shredded Italian cheese blend


Directions:

Preheat the oven to 350 degrees. Lightly grease a loaf pan.

In a large bowl, combine the ground turkey and beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmes.an cheese. Try not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.

Place filled loaf pan on a baking sheet and bake in the preheated oven for 45 minutes - 1 hour. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.

Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing.