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Shrimp-and-Ravioli Lasagna

Hands-on time 20 mins
Total time 55 mins
Yield Makes 6 to 8 servings
We've combined two Italian loves, ravioli and lasagna, into one mouth-watering dish featuring fresh shrimp and Alfredo sauce.


  • 1/4 cup vegetable broth*
  • 1 (15-oz.) jar alfredo sauce
  • 1 (6-oz.) package fresh baby spinach, thoroughly washed
  • 1/2 cup refrigerated pesto sauce
  • 1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
  • 1 pound peeled, coarsely chopped cooked shrimp
  • 1 cup (4 oz.) shredded Italian six-cheese blend
  • 1/8 teaspoon paprika

How to Make It

  1. Preheat oven to 375°. Stir vegetable broth* into Alfredo sauce.

  2. Chop spinach, and toss with pesto in a bowl.

  3. Spoon one-third of sauce mixture (about 1/2 cup) into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Sprinkle shrimp over ravioli. Repeat layers once. Top with remaining sauce mixture.

  4. Bake at 375° for 30 minutes. Sprinkle with shredded cheese, and bake 5 to 8 minutes or until hot and bubbly. Sprinkle with paprika before serving.

  5. *Chicken broth may be substituted.

  6. Note: We tested with Bertolli Alfredo Sauce with Aged Parmesan Cheese.