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Spinach-Ravioli Lasagna

Photo: Van Chaplin; Styling: Rose Nguyen
Prep time 10 mins
Cook time 35 mins
Yield Makes 6 to 8 servings
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.

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

How to Make It

  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-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.

  4. *Chicken broth may be substituted.

  5. Note: For testing purposes only, we used Santa Barbara Original Basil Pesto and Bertolli Alfredo Sauce.