Shrimp-and-Ravioli Lasagna

We've combined two Italian loves, ravioli and lasagna, into one mouth-watering dish featuring fresh shrimp and Alfredo sauce.

Yield: Makes 6 to 8 servings
Recipe from Southern Living

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Recipe Time

Hands On: 20 Minutes
Total: 55 Minutes


  • 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


  1. 1. Preheat oven to 375°. Stir vegetable broth* into Alfredo sauce.
  2. 2. Chop spinach, and toss with pesto in a bowl.
  3. 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. 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.
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