Photo: Van Chaplin; Styling: Rose Nguyen
This top-rated spinach-ravioli lasagna uses convenience items, like store-bought pesto sauce, jarred Alfredo sauce, and frozen cheese-filled ravioli, to deliver a delicious main dish with little time and effort on your part.
Yield:
Makes 6 to 8 servings
Recipe from
Recipe Time
Prep:
10 Minutes
Cook:
35 Minutes
Ingredients
1
(6-oz.) package fresh baby spinach, thoroughly washed
1/3 cup
refrigerated pesto sauce
1
(15-oz.) jar Alfredo sauce
1/4 cup
vegetable broth*
1
(25-oz.) package frozen cheese-filled ravioli (do not thaw)
1 cup
(4 oz.) shredded Italian six-cheese blend
Garnishes: chopped fresh basil, paprika
Preparation
1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
3. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
*Chicken broth may be substituted.
Note: For testing purposes only, we used Santa Barbara Original Basil Pesto and Bertolli Alfredo Sauce.
August 2008
