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.

How to Make It

Step 1

Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.

Step 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.

Step 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.

Step 4

*Chicken broth may be substituted.

Step 5

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

Ratings & Reviews

beverlyinar
December 22, 2016
it's missing a marinade sauce or alfredo sauce 

Melissa824
December 22, 2016
it's missing a marinade sauce or an alfredo sauce in my opinion 

hrh8310's Review

AmyJoB
February 12, 2013
Delishious and Super Quick (if you follow the recipe, as is). It would be good with some chicken or sausage, for sure. But, it was really great without the added hassle of preparing any meat for it!! I added some finely chopped green peppers and onions to mine tonight!! The entire family ate a full plate, Even the Kids! It tastes like something you'd order from a restaurant. My only other substitutions were that I used the Buittoni Fresh Ravioli (Deli Dept Usually) - Family Size Portion 25 oz. And I used the Classico Basil Pesto (I would NOT have doubled - the 1/3 cup was plenty). I also used Fresh Spinach leaves - washed and torn into smaller pieces with the stems torn off. The only thing I did wrong this time, I ended up with a good handful of ravioli's leftover, that should have been in the casserole, because I was layering them nice and neatly in a single layer across the pan - don't do that!! Just throw them in...divided evenly between the layers! 2 Thumbs Up!

Incredibly Easy and Great Tasting

Justinebates
September 27, 2017
This was so easy to put together.   No one knew that it was all from purchased alfredo and pesto sauce and ravioli.  I have given this recipe to all my neighbors.

tillerz's Review

Andy1960
September 10, 2013
N/A

DawnHoov's Review

nottoosoupy
January 19, 2010
This recipe is 5 stars on it's own but can go to 5 plus stars when you add diced cook chicken breast and sundried tomatoes. My husband and kids wolfed this down and even though it was easy enough for everyday, it is special enough that I would serve it for company or as a dish to take to someone. Can't say enough about it !

LesaMullins's Review

user
March 18, 2012
DELICIOUS! I used 3 different ravioli flavors that I found in the refrigerated section of the grocery store instead of frozen cheese flavor. They were delicious and I baked it the same amount of time and they were fine. I also sauteed some chicken tenderloins, cut them up and added them in. Will definitely make this one again.... May even add some gorgonzola cheese spinkled on top before serving next time..... : )

Justinebates's Review

mamanichole
November 14, 2011
N/A

CourtneyS's Review

CoryBeyer
January 08, 2010
Delicious and easy weeknight supper. I took some other suggestions and doubled the pesto sauce and am glad I did so. I think it gave it a richer flavor. Also, used mini cheese ravioli and diced Tyson chicken. Instead of tearing the spinach I used my pizza cutter which made it even quicker to prepare.

mlhunter's Review

mlhunter
July 25, 2011
I served this at a neighborhood ladies' night and everyone raved about it. I will definitely make it again and it was really easy.